Looking for a simple, one-pan dinner that’s bursting with flavor? This Cheesy Chicken Enchilada Skillet combines the bold taste of enchilada sauce with tender chicken and a layer of melted cheese, all cooked in a single skillet. It’s perfect for busy weeknights when you want a satisfying, low-carb meal without the hassle of multiple dishes.
Why You’ll Love This Recipe
This dish has all the flavors of classic enchiladas but skips the tortillas for a lighter, veggie-packed version. The cauliflower rice soaks up all the delicious seasonings and enchilada sauce, making each bite flavorful and satisfying. It’s also incredibly easy to customize with your favorite toppings, from creamy avocado to spicy jalapeños, so you can tailor it to your taste.
The Perfect Dish for Busy Weeknights
When you’re in a rush to get dinner on the table, this cheesy chicken enchilada skillet is a lifesaver. Not only does it come together quickly in one pan, but the ingredients are simple and easy to find. Whether you’re running short on time or just looking for a meal that won’t create a mountain of dishes, this recipe fits the bill.
It’s also a great way to sneak in some veggies without anyone noticing, thanks to the cauliflower rice base. You get all the flavors of a comforting enchilada dish while keeping things light and healthy.
Customizing Your Enchilada Skillet
One of the best things about this recipe is how easy it is to adapt to your preferences. Here are some simple ways to switch things up:
- Different Proteins: While chicken is the star here, you can easily swap it out for ground beef, turkey, or even shrimp for a different take on the dish.
- Vegetarian Option: Want to go meatless? You can skip the chicken altogether and load up on extra veggies like zucchini, black beans, or mushrooms for a vegetarian enchilada skillet.
- Spice It Up: If you like heat, add diced jalapeños, extra taco seasoning, or a dash of hot sauce to really amp up the spice level.
Topping Ideas for Your Enchilada Skillet
This skillet dish is delicious on its own, but the toppings take it to the next level. Here are some great options for finishing your enchilada skillet:
- Avocado Slices: Creamy avocado balances out the bold flavors of the enchilada sauce.
- Fresh Cilantro: A sprinkle of cilantro adds a fresh, herby contrast to the richness of the dish.
- Pico de Gallo: Fresh pico de gallo brings a burst of brightness with its mix of tomatoes, onions, and lime juice.
- Jalapeños: For those who love a little heat, sliced jalapeños add a spicy kick.
Why Cauliflower Rice?
Cauliflower rice is a great way to keep this dish low-carb while still providing that satisfying “rice” texture. It’s not just a healthier substitute—it’s also an excellent way to absorb all the seasonings and enchilada sauce. Plus, it adds more fiber and nutrients to your meal without overpowering the other flavors. For those who miss traditional rice, this is a light, flavorful alternative that pairs perfectly with the cheesy, saucy chicken.
Leftovers and Storage
If you have any leftovers from this cheesy chicken enchilada skillet, they store wonderfully and make for an easy meal the next day. Simply transfer the remaining chicken and cauliflower rice to an airtight container and refrigerate for up to three days.
When you’re ready to enjoy it again, you can reheat the dish in the oven at 350°F until warmed through, which will help maintain the texture and flavors. Alternatively, you can reheat individual portions in the microwave for a quick and convenient meal. This dish is perfect for meal prepping, and you’ll find that it tastes just as delicious the next day.
Cheesy Chicken Enchilada Skillet
Ingredients
- 1 lb boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 small red onion diced
- 1/2 medium bell pepper diced
- 1 tablespoon taco seasoning
- 12 ounces cauliflower rice
- 8 ounces enchilada sauce
- 4 ounces shredded Mexican blend cheese
Toppings
- Avocado sliced
- Fresh cilantro minced
- Jalapeños sliced
- Pico de gallo
Instructions
- Preheat the oven to 425°F.
- In a oven safe skillet heat the tablespoon of olive oil. Season the chicken with salt and brown on both sides and almost cooked through. Remove and set aside.
- Add the onion and pepper to the skillet and cook until starting to soften, about 2 minutes. Add in the taco seasoning and cauliflower rice. Cook until the “rice” is dry about 4 minutes.
- Add the chicken back into the skillet and top with enchilada sauce and cheese. Bake for 10 minutes or until cheese is melted and the chicken is cooked through.
- Top with chosen toppings and serve!