This Healthy Enchilada Skillet is a fun mix of all your favorite enchilada flavors in one easy dish! Plus, it’s packed with veggies and spices that you’ll love.
What’s great is how quick it comes together—just toss everything in one skillet and let it cook! It’s perfect for those busy weeknights when you need dinner fast.
Key Ingredients & Substitutions
Olive Oil: This is great for cooking and adds a nice flavor. If you’re out, feel free to use canola oil or avocado oil; both work well and are healthy too!
Ground Turkey or Chicken: Lean ground turkey is my favorite for a lighter option. If you prefer beef or want a meatless version, try using crumbled tofu or lentils instead!
Beans: Black beans pack protein and fiber. If you don’t have them, pinto beans or chickpeas are good substitutions. Canned beans are super convenient; just rinse them to reduce sodium.
Enchilada Sauce: I go for low-sodium enchilada sauce to keep the dish healthier. If you can’t find it, homemade sauce is easy to whip up with tomato sauce and spices!
Cheese: I use a reduced-fat Mexican cheese blend for a lower-calorie option. If you’re dairy-free, try a plant-based cheese instead!
How Do I Get Perfectly Tasty Ground Meat?
When cooking ground meat, the goal is to keep it moist while enhancing its flavor. Here’s how:
- Make sure your skillet is hot before adding the meat; this helps it brown nicely.
- Break up the meat with a spoon while it cooks, allowing it to brown evenly. This helps develop good flavor!
- Don’t overcrowd the pan. Cook in batches if necessary to get that nice sear.
- Season early! Sprinkle in some salt and pepper while it’s cooking for more flavor.
Taking these steps will make your ground meat taste delicious and complement the other bright flavors in the skillet!
Healthy Enchilada Skillet Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 pound lean ground turkey or chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup low-sodium enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup cooked brown rice or quinoa
- 1 cup shredded reduced-fat Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
- Optional: sliced avocado, Greek yogurt or light sour cream for topping
How Much Time Will You Need?
This delicious Healthy Enchilada Skillet takes about 10 minutes of prep time and around 20 minutes of cooking time. So, you can whip it up in roughly 30 minutes, making it perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until it becomes soft and translucent. Then, stir in the minced garlic and continue cooking for another minute until fragrant.
2. Cook the Meat:
Add the ground turkey or chicken to the skillet. Use a spoon to break it up as it cooks, and cook until it’s browned throughout, about 5-7 minutes.
3. Add the Peppers:
Next, stir in the diced red and green bell peppers. Cook for an additional 3-4 minutes until the peppers are slightly softened.
4. Mix in the Main Ingredients:
Add the black beans, corn, diced tomatoes with green chilies, and the enchilada sauce. Stir everything together until well mixed.
5. Season and Combine:
Sprinkle in the ground cumin, chili powder, smoked paprika, and season with salt and pepper to taste. Mix everything thoroughly to combine the flavors.
6. Add Rice or Quinoa:
Stir in the cooked brown rice or quinoa, and let the mixture cook for another 3-5 minutes until everything is heated through.
7. Melt the Cheese:
Finally, sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid, and cook for about 2-3 minutes until the cheese is melted and bubbly.
8. Garnish and Serve:
Remove the skillet from heat, and garnish with freshly chopped cilantro. Serve hot, topped with sliced avocado and a dollop of Greek yogurt or light sour cream if you like!
Enjoy your healthy and flavorful enchilada skillet dinner! It’s satisfying, full of flavor, and sure to please the whole family.
FAQ for Healthy Enchilada Skillet
Can I Use Different Proteins in This Recipe?
Absolutely! While lean ground turkey or chicken works great, you can substitute with lean ground beef, shredded rotisserie chicken, or even plant-based proteins like crumbled tofu or tempeh for a vegetarian option. Just adjust the cooking time as needed!
How Can I Make This Dish Vegetarian or Vegan?
To make it vegetarian, simply omit the meat and use extra beans or lentils for protein. For a vegan version, ensure any cheese used is plant-based, and stick with the Greek yogurt alternatives or skip them entirely!
What If I Don’t Have Enchilada Sauce? Can I Make My Own?
Yes! You can easily make a quick enchilada sauce using a mix of tomato sauce, chili powder, cumin, garlic powder, and a pinch of salt. Combine these ingredients in a saucepan and simmer for 10-15 minutes to develop flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat in the microwave or on the stove, adding a splash of water to keep it moist if needed.
