Healthy Enchilada Skillet That’ll Keep You Coming Back
On busy nights, I love making meals that come together in one pan and pack in a bunch of flavor without a ton of effort. This healthy enchilada skillet has made its way into my regular dinner rotation for exactly that reason. It’s loaded with vegetables, lean protein, and bold Mexican-inspired spices, all finished with just enough cheese to satisfy but not overwhelm. Plus, you can pile on your favorite toppings, so every bowl feels a little different each time.
I lean on pantry staples for this skillet, and I usually have almost everything I need ready to go by the time a craving strikes. It’s surprisingly filling, and the leftovers heat up really well, making it a pretty smart choice for lunches, too. The whole dish brings those classic enchilada vibes without all the fuss of rolling tortillas or turning on the oven. If you’re a fan of big flavors and easy meal prep, this recipe will quickly become one of your weeknight MVPs.
Reasons This Enchilada Skillet Works So Well
- All-in-one meal. Protein, fiber, veggies, and good fats, all in one pan.
- Quick and easy cleanup. No dealing with a messy kitchen after you eat.
- Plenty of room to adjust ingredients. Works for vegetarians and meateaters alike.
- Loaded with flavor, not fat. Smart swaps make it filling but feel-good.
- Meal prep friendly. This skillet keeps well, so you can enjoy leftovers for lunch the next day or even freeze portions for busier nights.
Ingredients You’ll Need
Here’s what I use for my goto healthy enchilada skillet:
- 1 lb lean ground turkey (or cooked black beans for a veggie version)
- 1 large onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen corn (no need to thaw)
- 1 15oz can nosaltadded black beans, drained and rinsed
- 1 15oz can diced tomatoes, undrained
- 1 10oz can red enchilada sauce (mild or medium, it’s up to you)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 6 small corn tortillas, ripped into strips
- 1 cup shredded reducedfat cheese (Mexican blend or cheddar)
- Olive oil or avocado oil spray for the pan
- Salt and black pepper to taste
- Fresh cilantro, avocado, lime, and nonfat Greek yogurt (optional, for serving)
StepbyStep: How to Make a Healthy Enchilada Skillet
1. Sauté Veggies and Protein
Spray a big skillet (I like nonstick or cast iron) with olive oil or avocado oil and get it hot over medium heat. Toss in the onion and bell pepper. Cook until soft, about 4 to 5 minutes. Stir in the garlic and let it get fragrant, just a minute.
If you’re using turkey, add it now. Break up the meat as it cooks. If you’re going for a vegetarian version, just skip to the next step; the beans bring plenty of protein.
2. Add Spices and Tomatoes
When the turkey is no longer pink, sprinkle on the chili powder, cumin, smoked paprika, salt, and pepper. Stir to mix. Add the can of diced tomatoes with all the juice, then toss in the black beans and corn. Let the whole thing simmer for about 3 minutes so the flavors really blend.
3. Mix in Tortilla Strips and Sauce
Take your torn corn tortillas and mix them right in. Pour the enchilada sauce over everything, give it a big stir, and let it simmer for another 10 minutes. The tortillas soak up some of the sauce and thicken things up a bit. If it starts looking too thick, a splash of water helps.
4. Add Cheese and Melt
Turn off the heat, sprinkle the shredded cheese all around, and cover the skillet. Let the cheese melt for just a couple minutes; it’ll get nice and stretchy and bring everything together.
5. Top and Serve
Spoon it into bowls and top however you want. I usually go with sliced avocado, cilantro, a squeeze of lime, and a dollop of nonfat Greek yogurt for a creamy finish. Leftovers stay tasty for a couple days in the fridge. Try switching up the toppings each time—chopped scallions, jalapeños, or even a drizzle of hot sauce can really add some punch.
Tips, Swaps, and Extra Flavor Boosts
- Toss in some kale or spinach for extra greens. They wilt down nicely near the end.
- If you like spice, add jalapeños or use spicy enchilada sauce.
- Swap ground turkey for shredded rotisserie chicken, cooked shrimp, or even lentils.
- Glutenfree? Just double check your enchilada sauce and tortillas.
- Want it extra cheesy? Sprinkle more cheese before serving or try whipping up a quick avocado crema.
- For extra crunch, throw on sliced radishes or some crushed baked tortilla chips. Fresh veggies and herbs bring freshness, so don’t be afraid to pile them on.
FAQ About Healthy Enchilada Skillet
Can I make this ahead of time?
Absolutely. Everything reheats really well; just add a splash of broth or water if it thickens up in the fridge. You can even freeze single servings and microwave later for a super easy lunch or dinner.
Are there good ways to make this lower in carbs?
You can use fewer tortilla strips or swap some out for zucchini, carrot ribbons, or spaghetti squash, or increase the veggies for more fiber and fewer carbs. It’s easy to make it fit your goals.
What protein swaps work here?
Black beans, lentils, shredded chicken, or lean ground beef all work great. Go with what you have on hand, and don’t be shy about trying tofu or tempeh if you’re in the mood for something different.
Share Your Healthy Skillet Wins
I get a kick out of seeing what creative spins y’all come up with. If you try this healthy enchilada skillet, let me know how it goes and what wild toppings you throw on top. Dinner doesn’t have to be complicated to be really satisfying. Happy eating, and keep those skillets sizzling!
