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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

Ingredients

Servings:
4
Metric
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, fresh - 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

Serving Size: 1 serving
Servings Per Recipe 4
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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (226)
Gluten-free (24)
Paleo (20)
Vegetarian (40)

129 reviews

Cooked without tortilla for lower carb, can add crunchy tortilla chips to bottom of a bowl if you really need it them scoop the enchilada mix on top. Great with some avocado on the side!

By: Marybeth
Posted: Aug 29, 2017
Diet: Gluten-free
0 Helpful

nice and easy. Used spinach instead of kale.

By: Brooke
Posted: Jul 23, 2017
Diet: Original
0 Helpful

Tasty enough, and pretty easy, but kind of bland. Next time I'd add some spices and use medium enchilada sauce. Added some sriracha to the second bowl and it was LOTS better.

By: Danica
Posted: Mar 20, 2017
Diet: Original
0 Helpful

Great and easy. Now I just need to find an enchilada sauce my husband likes better and this recipe is a keeper.

By: Amanda
Posted: Feb 04, 2017
Diet: Original
0 Helpful

I never knew what was in enchilada sauce before! Cooked the sauce down more and skipped the cauliflower rice.

By: Sundi
Posted: Jan 16, 2017
Diet: Paleo
0 Helpful

Made as directed except subbed spinach for kale.

By: Beth
Posted: Nov 23, 2016
Diet: Original
0 Helpful