A healthy and flavorful one pan dinner! This chicken enchilada skillet with salsa verde is super easy to make with less than 10 ingredients.

Salsa verde chicken enchilada skillet displayed with jalapeno slices and lime wedges

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This healthy meal ticks all my weeknight dinner boxes!

It’s made with less than 10 ingredients. You’ll only use one pan. And it requires minimal (almost no) chopping. Oh, and did I mention it’s loaded with filling protein and fiber to keep you full, too?

You’re going to love this easy salsa verde chicken enchilada skillet! This simple meal is nourishing and satisfying, and loaded with sneaky veggies and nutrition.

White plate with a big scoop of chicken enchilada skillet with salsa verde, garnished with plain greek yogurt and a jalapeno slice

Why you’ll love this enchilada skillet

High protein: Each serving contains 37 grams of protein! If you’re working on weight loss or crushing fitness goals, this healthy meal is the perfect fit.

High fiber: Dietary fiber helps your gut health and heart health, and this meal is loaded.

Gluten-free: Don’t stress if you’re sensitive to gluten or wheat, because this recipe is free from both.

One pan: Save time and effort on busy weeknights with one pan and minimal clean-up.

Leftover-friendly: I think the leftovers taste even better than fresh. Heat them up for easy dinners on busy nights, or pack them for work or school lunches.

Ingredients

Here’s what you’ll need to make this high protein chicken enchilada skillet:

  • Frozen cauliflower rice — you could also use fresh, but I can never find it
  • Lean ground chicken — sub turkey, beef, or veggie ground
  • Taco seasoning — make life easier with a premade mix
  • Salsa verde — or any salsa you love
  • Chicken or vegetable broth
  • Canned black beans — white beans work too
  • Lime juice — fresh tastes infinitely better in this recipe
  • Corn tortillas
  • Shredded cheese — Mexican blend, cheddar, or mozzarella all work
Ingredients for chicken enchilada skillet with salsa verde

For garnish, I recommend extra lime wedges, hot sauce, and plain greek yogurt. You could also top with cilantro, red onion, green onion, sour cream, or extra cheese.

Step-by-step instructions

Heat a large non-stick skillet to medium.

Add cauliflower rice and cover. Let cook for 3-5 minutes untouched. Then, remove the lid and begin breaking it up with a spatula as it defrosts. Repeat as needed until all cauliflower rice is crumbled and defrosted.

Add ground chicken and taco seasoning to the pan. Using a spatula or wooden spoon, break it up into small, even crumbles. Continue cooking until ground chicken is browned and no pink remains.

Cauliflower rice cooked in a non-stick skillet
Cauliflower rice cooked with crumbled ground chicken in a non-stick skillet

Add salsa, lime juice, beans, and chicken broth. Stir until well combined and cover. Cook for 5-10 minutes or until everything is heated through and bubbling.

Reduce heat to medium-low. Add tortilla strips and stir. Top with cheese, cover, and cook for an additional 5 minutes or until cheese is melted and tortilla strips have softened.

Ingredients for salsa verde chicken enchilada skillet mixed in a large non-stick skillet
Salsa verde chicken enchilada skillet topped with cheese

Rest for 5-10 minutes before serving.

When you’re ready to eat, top with a scoop of greek yogurt, a bit of hot sauce, and a generous squeeze of fresh lime. Add more garnish as desired. Enjoy!

Dietary restrictions

Vegetarian: Substitute the ground chicken for plant-based vegetable ground.

Lactose-free: Use lactose-free shredded cheese. Also, use lactose-free greek yogurt to garnish.

Dairy free: Omit the cheese and do not garnish with plain greek yogurt.

Higher protein: Double the ground chicken and add an extra half jar of salsa if needed.

Gluten-free: This recipe is naturally gluten-free, but make sure you’re using certified gluten-free ingredients if you have Celiac disease.

Make it even better

If you want a little extra flavor and texture, pop your skillet under the broiler for a few minutes. The cheese and tortilla strips with get brown and bubbly, and will make this dish even more satisfying!

Chicken enchilads skillet on a small white plate, near the skillet with lime wedges

What non-stick skillet do I use?

I have two favorites! The Le Creuset braiser is a classic that I love, and the Always Pan 2.0 from Our Place is a newer favorite. You can’t go wrong with either, but I will say the Always Pan functions better as a non-stick for me.

How to store

Store your salsa verde chicken enchilada skillet in single-serve food containers with fitted lids.

It will stay good in the fridge for up to 3 days.

Close-up photo of a chicken enchilada skillet with a wooden spoon

Important tips

Choose a good salsa that tastes good. I know that seems obvious, but it’s responsible for a lot of the flavor here so it’s essential! If you buy a bland salsa, the whole dish will be bland, too.

Also, make sure you serve with a lime wedge. That extra squeeze of fresh lime right before eating makes the dish extra bright and delicious. I also love it with hot sauce and plain greek yogurt.

Rest your skillet before eating so the tortillas have a chance to absorb liquid and get extra tasty.

Can’t find salsa verde?

That’s okay! You can make this recipe with any salsa you enjoy.

Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

Salsa verde chicken enchilada skillet displayed with jalapeno slices and lime wedges
5 from 5 votes

Salsa Verde Chicken Enchilada Skillet

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
A healthy and flavorful one pan dinner! This chicken enchilada skillet with salsa verde is super easy to make with less than 10 ingredients.

Ingredients
 

  • 1 340-g package frozen cauliflower rice, about 2 cups
  • 1 lb lean ground chicken
  • 2 Tbsp taco seasoning
  • 1 15-oz jar salsa verde
  • 1/2 cup chicken or vegetable broth
  • 1 can black beans, drained and rinsed
  • 1/2-1 lime, juiced (adjust to taste), plus more for serving
  • 4 small corn tortillas, halved, then cut into 1/2-inch strips
  • 1 cup shredded cheese

To serve

  • lime wedge, hot sauce, plain greek yogurt

Equipment

  • 1 large non-stick skillet (oven-safe if using the broiler)

Instructions
 

  • Heat a large non-stick skillet to medium.
  • Add cauliflower rice and cover. Let cook for 3-5 minutes untouched. Then, remove the lid and begin breaking it up with a spatula as it defrosts. Repeat as needed until all cauliflower rice is crumbled and defrosted.
  • Add ground chicken and taco seasoning to the pan. Using a spatula or wooden spoon, break it up into small, even crumbles. Continue cooking until ground chicken is browned and no pink remains.
  • Add salsa, lime juice, beans, and chicken broth. Stir until well combined and cover. Cook for 5-10 minutes or until everything is heated through and bubbling.
  • Reduce heat to medium-low. Add tortilla strips and stir. Top with cheese, cover, and cook for an additional 5 minutes or until cheese is melted and tortilla strips have softened. Or, keep uncovered and pop it under the broiler for a few minutes until cheese is browned and bubbling.
  • Rest for 5-10 minutes before serving.
  • When you're ready to eat, top with a scoop of greek yogurt, a bit of hot sauce, and a generous squeeze of fresh lime. Add more garnish as desired. Enjoy!
Calories: 516kcal, Carbohydrates: 50g, Protein: 37g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 120mg, Sodium: 1098mg, Potassium: 1440mg, Fiber: 12g, Sugar: 9g, Vitamin A: 935IU, Vitamin C: 45mg, Calcium: 223mg, Iron: 4mg
Cuisine: American, Mexican, Tex-Mex
Course: Dinner, Main Course