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This easy Chicken Enchilada Skillet is a 20 minute meal! It’s perfect to use with rotisserie chicken or leftover turkey or chicken and is SO good! I probably make this twice a month we love it so much!

skillet mixed together with chicken, corn, beans and veggies


Easy Chicken Enchilada Skillet

At the end of a long day of working, cooking, baking and driving carpool, the last thing I want to do is slave over a hot stove for an hour to make dinner. By 5:00 I’m ready to kick my feet up and watch a Housewives episode, not cook more food. That’s why 20 minute meals and meal prep are such a perfect thing for me, and I assume for you too. If you’re a busy person you need to add this easy skillet recipe to your dinner rotation.

I have the perfect dinner recipe for you! It’s this easy Enchilada Skillet and it’s done in under 20 minutes, seriously!! And, really, even if you haven’t done meal prep it’s only a 30 minute meal!

Ingredients Needed

  • This recipe starts with my Instant Pot Shredded Chicken (you could also use leftover chicken or rotisserie chicken).
  • Add some beans, corn, onions, and bell pepper to the chicken along with some leftover Instant Pot Brown Rice.
  • Then toss it all with enchilada sauce and cheese until it’s hot and bubbly!
skillet mixed together with chicken, corn, beans and veggies

Tips for making this easy 20 minute meal:

  • If you aren’t starting with cooked chicken you can most definitely do this from raw. Slice the chicken into bite sized pieces and cook it over medium-high heat until browned on all sides and cooked through. Remove it from the pan and continue as written.
  • Don’t have already made rice? Make some minute rice or use one of those packets you microwave.
  • Use any color bell pepper you prefer.
  • You can substitute pinto beans for the black beans.
  • Don’t have frozen corn? I always keep some on hand but you can use a drained can of corn if you prefer.
  • Use any enchilada sauce you like – mild or spicy!
  • For the WW points to be accurate at 6 per serving, use fat-free cheese.
  • This would also be good served without the rice; simply use it as a taco or burrito filling!
enchilada skillet in pan overhead

Enchilada Skillet

5 from 17 votes
Make this Enchilada Skillet recipe for dinner – it’s an easy 20 minute meal with only 6 Weight Watchers freestyle points!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 4 servings
Serving Size 1 serving
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Ingredients
 

  • 1 teaspoon olive oil
  • ½ large yellow onion diced
  • 1 bell pepper any color, diced
  • 1 15 ounce can black beans drained and rinsed
  • 1 cup frozen corn
  • 2 cups cooked brown rice
  • 8 ounces cooked chicken (shredded or diced)
  • 1 10 ounce can enchilada sauce
  • 1 cup shredded cheddar cheese (see note)
  • cilantro for garnish
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Instructions

  • Add oil to a large skillet and heat to medium high. Add onion and bell pepper and cook until translucent, about 3-5 minutes, stirring often.
  • Add the beans, corn, rice, and chicken. Cook 2 minutes, then add the enchilada sauce and cook until heated through and bubbly. Add the cheese and cover, cook until cheese is melted.
  • Garnish with cilantro and serve hot.

Recipe Video

Recipe Notes

  • For WW recipes, use fat-free cheese for points shown.
  • 6 WW Freestyle points per serving (4 servings total).
  • Swap out low-fat cheese if you want
  • Use cauliflower rice instead!
  • Use leftover turkey, chicken or shredded rotisserie chicken!

Recipe Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 61g | Protein: 33g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 1334mg | Potassium: 787mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1760IU | Vitamin C: 46.6mg | Calcium: 263mg | Iron: 4.4mg
Nutritional information not guaranteed to be accurate
Course Main Course
Cuisine American
Author Dorothy Kern

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Other Favorite EASY Dinners

20 minute meal – this easy chicken recipe is great for a weeknight! Turn Enchiladas into a skillet meal with prepared chicken and rice. This is a great lunch recipe too.



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 17 votes (13 ratings without comment)

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6 Comments

  1. I made this tonight for the first time. We really enjoyed it! I did add a bit more of the enchilada sauce, and used tricolor peppers as I freeze them chopped with onion ahead, when I buy them. Hubby scooped it up with taco chips and I ate it as it was. We both will be having this again, and again!

    Great recipe!!

    Reply