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Skillet Enchiladas
with chicken / kale / black beans

Active: 25 min Total: 35 min
Skip the steps involved in classic enchiladas by combining all of the ingredients in a single skillet. To make the dish even more weeknight friendly, everything comes together on the stovetop with a quick finish under the broiler to get a crisp, cheesy topping.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Skillet Enchiladas:
  • Onions, red - 1/4, diced
  • Tortillas, gluten-free corn and taco-sized - 6, chopped into bite-sized pieces
  • Kale, large leaves - 2, stems discarded and leaves chopped
  • Chicken breasts, boneless and skinless - 1 lb, chopped
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Cilantro leaves - 3 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Enchilada sauce (ingredients listed separately) - ~1 1/2 cups
  • Cheese, monterey jack (sub cheddar) - 6 oz, shredded
  • Sour cream, for serving - 1/4 cup
Red Enchilada Sauce (Paleo and Gluten-Free):
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1 Tbsp
  • Cumin, ground - 2 tsp
  • Oregano, dried - 1/2 tsp
  • Tomato paste - 5 Tbsp
  • Stock, any type - 2 cups

Nutrition Facts

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Prep

  1. Enchilada sauce - Heat oil (the portion for the sauce) in a saucepan over medium heat. To the hot oil, add chili powder, cumin and oregano and saute until fragrant, ~1 minute. Add tomato paste and stir to combine. Whisk in stock and bring to a simmer. Simmer until sauce thickens slightly, ~5 minutes. Season with salt and pepper. (Can be done 5 days ahead)
  2. Onions / Tortillas - Prep as directed. (Can be done up to 5 days ahead)
  3. Kale - Discard stems and finely chop leaves. (Can be done up to 4 days ahead)
  4. Chicken - Chop into bite-sized pieces, season with salt and pepper and tenderize with a fork.
  5. Beans - Drain and rinse.
  6. Cilantro - Chop cilantro.

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Make

  1. Turn on the oven’s broiler.
  2. Heat large oven-safe skillet over medium-high heat. Add first part of oil. To hot oil, add chicken and saute until chicken is golden brown and cooked through, ~4 minutes. Set aside and return skillet to heat.
  3. Add second part of oil to skillet. To hot oil, add onions and kale. Saute until both onions and kale are very tender. Add enchilada sauce, chopped tortillas, beans, chicken and half the cheese to the skillet. Gently stir to combine. Top with remaining half the cheese.
  4. Place skillet under the broiler and cook until cheese is melted and sauce is bubbling, ~3 minutes (watch it closely to prevent burning).
  5. Divide enchiladas between serving bowls and top with sour cream and cilantro. Enjoy!

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Reviews

Ratings

Original (239)
Gluten-free (24)
Paleo (23)
Vegetarian (43)

135 reviews

There are several versions of skillet enchiladas on this site, which means to me that it is a versatile dish. This version ended up a bit soupy but it tasted good. I used frozen butternut squash for the vegetarian version, which worked well.

By: Justin
Posted: Mar 30, 2022
Diet: Vegetarian
0 Helpful

Total comfort food taste but easy weeknight prep time. Loved it as is but could easily sub in ground beef or other veggies depending on what we have.

By: Beth
Posted: Mar 30, 2022
Diet: Original
0 Helpful

It was so-so. Both my husband and I thought there was too much cumin.

By: Lisa
Posted: Mar 29, 2022
Diet: Paleo
0 Helpful

I like how easy this is. I think I’m going to use zucchini instead of butternut squash next time and add some spices for more flavor.

By: Sarah
Posted: Mar 24, 2022
Diet: Vegetarian
0 Helpful

Added some hot sauce with the enchilada sauce which added some nice flavor

By: Treva
Posted: Mar 23, 2022
Diet: Original
0 Helpful

used corn instead of flour tortillas. Easy prep. Made 10 servings and my two teenage boys ate almost all of it in one sitting

By: Kirstin
Posted: Mar 22, 2022
Diet: Original
0 Helpful