Dinner
These one-skillet chicken enchiladas are a quick and flavorful dinner made with tender chicken, melty cheese, and warm spices- all cooked in one pan. This gluten free twist on a classic Mexican favorite is perfect for busy weeknights without sacrificing bold flavor.
One Skillet Chicken Enchiladas
One Skillet Chicken Enchiladas
These one-skillet chicken enchiladas are a quick and flavorful dinner made with tender chicken, melty cheese, and warm spices- all cooked in one pan. This gluten free twist on a classic Mexican favorite is perfect for busy weeknights without sacrificing bold flavor.
Ingredients
- 1 tbsp avocado oil or olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 lb cooked, shredded chicken
- 1½ cups cooked black beans (or 1 can, drained & rinsed)
- 1½ cups corn kernels (fresh or frozen)
- 1½ cups enchilada sauce (look for low-sugar, gluten-free…siete brand is great)
- 8 small gluten-free tortillas, cut into bite-size strips
- 1 cup shredded cheese (cheddar, Monterey Jack)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt & pepper to taste
- For Serving: Fresh cilantro (chopped), Sliced avocado, Lime wedges, Optional: sour cream or Greek yogurt
Instructions
- Heat the avocado oil in a large oven-safe skillet over medium heat. Add onion, garlic, bell pepper, and zucchini. Sauté for 4–5 minutes until softened.
- Stir in shredded chicken, black beans, corn, cumin, paprika, salt, and pepper. Cook for 2 minutes to warm through.
- Stir in tortilla strips and pour over the enchilada sauce. Gently toss until everything is coated.
- Sprinkle shredded cheese evenly over the skillet. Reduce heat to low, cover, and let cook for about 3–4 minutes until cheese melts.
- Garnish with fresh cilantro, avocado slices, and a squeeze of lime. Serve hot, right from the skillet.