Skinny, Easy, Chicken Enchilada Skillet

The wonderful flavors of an enchilada made quickly in this one pan wonder! Dinner on the table in 35 minutes and absolutely hearty, healthy and delicious! Each serving has 380 calories and 9 grams of fat.
Skinny, Easy, Chicken Enchilada Skillet

Helpful Tips About this Recipe

Makes 5 servings. Each serving, ~ 1½ cups, including toppings (but not optional sour cream or yogurt)

Shopping Tips
La Tortilla Factory tortillas can be found in most supermarkets in the tortilla section. I bought mine at Vons/Safeway. Or use your favorite corn tortillas.

Weight Watchers SmartPoints 
Weight Watchers POINTS PLUS 10
SKINNY FACTS: for 1 skinny serving
380 calories, 9g fat, 3g sat. fat, 60mg chol, 36g prot, 40g carbs, 5g fiber, 1,025mg sodium, 4g sugar


Skinny, Easy, Chicken Enchilada Skillet

Skinny, Easy, Chicken Enchilada Skillet

No ratings yet
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mexican
Servings 5
Calories 380 kcal


Ingredients for Enchilada:

  • cups onions, diced 
  • 1 teaspoon olive oil
  • 1 pound chicken breasts (boneless, skinless) diced into small pieces
  • 1 teaspoon garlic, minced
  • 8 corn tortillas, cut or torn into bite-size pieces (I used La Tortilla Factory’s organic white corn tortillas or use your favorite)
  • ½ teaspoon cumin
  • 1 can (10 oz.) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (10 oz.) red enchilada sauce, mild or medium (for gluten-free use La Victoria)
  • 1 can (8 oz.) tomato sauce

Ingredients for Topping:

  • 1 cup reduced-fat cheddar cheese, shredded
  • cup grape or cherry tomatoes, chopped
  • cup romaine lettuce, shredded
  • 5 tablespoons fat-free sour cream or fat free plain yogurt, optional


  • In a microwave safe bowl or plate, add onions and cook for 2-3 minutes to soften.
  • Coat a large nonstick pan with cooking spray. Add 1 teaspoon olive oil and heat in pan. Add chicken, garlic and cooked onions. Cook over medium-high heat, stirring often until chicken is completely white. Use a spatula to keep turning over while cooking. Stir in 8 tortillas, torn or cut into pieces and cumin. Continue to cook for about 5 minutes, until tortillas are soft. Stir often.
  • Pour undrained tomatoes, enchilada sauce and tomato sauce over chicken/tortilla mixture. Mix well. Cover pan and continue to cook over low heat, about 5 minutes.
  • To serve: add about 1½ cups of enchilada mixture to each bowl. Top each with 3 tablespoons cheese. Mix in a bit to melt. Top cheese with ¼ cup tomatoes and ¼ cup lettuce. Finally, top with 1 tablespoon sour cream or yogurt, if desired. Repeat with each serving.
  • Any leftover enchilada mixture freezes great.


Serving: 1.5cupsCalories: 380kcalCarbohydrates: 40gProtein: 36gFat: 9gSaturated Fat: 3gCholesterol: 60mgSodium: 1025mgFiber: 5gSugar: 4gPlus Points: 10
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating