This easy High Protein Chipotle Chicken Enchilada Skillet is the perfect healthy dinner designed for busy families! While you're hitting your protein goals, your family will be thanking you for making a delicious Mexican inspired dinner!
This tasty high-protein recipe is perfect for meal prep, too!
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Ingredients:
- Chicken: I like to use shredded rotisserie chicken for this recipe! It's quick and already cooked! Win, win. You could also cook and shred your own chicken breast as well for this. (You will also need avocado oil and dried chipotle seasoning to season the chicken.)
- Vegetables: Black beans, and chickpeas for an added protein boost! Corn (½ a cup) and 1 can of drained Rotel. All canned vegetables should be well drained.
- Chipotle Cream Sauce Ingredients: Chipotles in adobo sauce, whole milk Greek yogurt, lime juice, cumin, garlic powder, salt and pepper.
- Cheese and Toppings: Mexican shredded cheese, 1 whole lime, and assorted toppings like fresh jalapenos, green onions, and fresh cilantro!
Steps to Prepare:
STEP 1: Preheat the oven and season the chicken with chipotle.
Preheat the oven to 400° and heat an oven safe skillet over medium high heat on the stove. Add the 1 teaspoon of avocado oil and 1.5 cups of shredded chicken. Sprinkle 1 teaspoon of dried chipotle powder over the chicken and stir to coat.
STEP 2: Add the vegetables.
Make sure to drain all of the vegetables well and pour in 1 can of Rotel, 1 cup of black beans, 1 can of chickpeas, and ½ cup of sweet corn. Stir to combine.
STEP 3: Make the Chipotle Cream Sauce.
Combine 1 cup whole milk Greek Yogurt, 2 tablespoon chipotles in adobo, the juice of 1 small lime (or 2 tbsp), 1 teaspoon cumin, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper in the base of a small blender. Blend until smooth. Pour into the skillet and stir into the vegetables.
STEP 4: Add cheese and bake.
Sprinkle ⅓ cup of shredded Mexican cheese over the entire skillet and place into the oven for 5 - 10 minutes. Broil for the last 30 - 45 seconds if desired.
STEP 5: Add toppings.
Remove skillet from the oven and top with assorted toppings like green onion, fresh jalapeno slices, lime wedges, and fresh cilantro and enjoy!
FAQ's:
If you don't enjoy black beans, you can also swap them with pinto beans. This recipe is wonderful with chicken, but could also be delicious with shredded beef or barbacoa!
This meal is perfect for meal prep! Store leftovers in airtight meal prep containers and enjoy for lunch throughout the week! Reheat for 1 - 3 minutes until heated through.
To reheat a larger portion, place leftovers into an oven safe skillet or casserole dish covered with aluminum foil. Bake at 350° for 10 - 15 minutes, or until warmed through. Remove the foil and if desired, add a fresh sprinkle of cheese and broil for 30 seconds.
If you do not have an oven safe skillet, heat all of the ingredients in a large skillet on the stove, pour into a greased casserole pan ahead of adding the cheese. Sprinkle cheese over the top and bake as directed. (This is a great option if you know you want to store leftovers, but don't necessarily need to put it into prep containers!)
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I hope you enjoyed this Chipotle Chicken Enchilada Skillet recipe! If you try it, please rate it and leave a comment below! (That's so helpful for my site!) I'd love to hear about your experience making it! Snap a photo and tag me on Instagram (@atoastedcrumb) so I can repost it to stories!
High Protein Chipotle Chicken Enchilada Bake
Equipment
Ingredients
- 1 teaspoon avocado oil
- 1.5 cups shredded chicken
- 1 teaspoon dried chipotle powder
- 1 cup canned black beans drained
- 1 15 oz can chickpeas drained and rinsed
- ½ cup sweet corn drained
- 1 10 oz can of drained Rotel drained
- 2 tablespoon chipotles in adobo sauce
- 1 cup whole milk Greek yogurt
- 2 tablespoon lime juice
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup shredded Mexican cheese
Optional Garnishes:
- lime wedges
- fresh jalapeno slices
- green onions
- fresh cilantro
Instructions
- Preheat the oven to 400° and heat an oven safe pan over medium high heat on the stove.
- Add the 1 teaspoon of avocado oil and 1.5 cups of shredded chicken. Sprinkle 1 teaspoon of dried chipotle powder over the chicken and stir to coat.
- Make sure to drain all of the vegetables well and pour in 1 can of Rotel, 1 cup of black beans, 1 can of chickpeas, and ½ cup of sweet corn. Stir to combine.
- Make the chipotle cream sauce by combining 1 cup whole milk Greek Yogurt, 2 tablespoon chipotles in adobo, the juice of 1 small lime (or 2 tbsp), 1 teaspoon cumin, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper in the base of a small blender. Blend until smooth. Pour into the skillet and stir into the vegetables.
- Sprinkle ⅓ cup of shredded Mexican cheese over the entire skillet and place into the oven for 5 - 10 minutes. Broil for the last 30 - 45 seconds if desired.
- Remove skillet from the oven and top with assorted toppings like green onion, fresh jalapeno slices, lime wedges, and fresh cilantro and enjoy!
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