White Bean Enchilada Skillet

Busy fall schedules call for dinners that are simple, satisfying, and don’t leave a sink full of dishes behind. This White Bean Enchilada Skillet checks all the boxes.

Inspired by classic enchiladas, this one-pan dinner combines ground chicken, white beans, poblano peppers, corn, tortillas, and green enchilada sauce, topped with a bubbly layer of sharp white Cheddar. Instead of filling and rolling individual enchiladas, layer everything right into the skillet.

We love tangy green enchilada sauce here, but red enchilada sauce works just as well. Add your favorite toppings and dinner is done.

Servings: 6
Prep Time: 15 minutes
Cook Time: 35–40 minutes

Ingredients

• 2 tablespoons avocado oil
• 2 poblano peppers, thinly sliced (about 2 cups)
• 1 small yellow onion, chopped (about 1 cup)
• 1 cup fresh or thawed frozen corn
• 1 pound ground chicken
• 4 garlic cloves, minced
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
• 1 (15-ounce) can green enchilada sauce
• 6 (6-inch) yellow corn tortillas, cut into 1-inch strips
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded extra-sharp white Cheddar cheese

For Serving

• 2 green onions, chopped
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon sliced pickled jalapeños, optional
• 1/3 cup sour cream or plain Greek yogurt

Directions

1. Preheat the oven. Set the oven to broil with a rack positioned about 5 inches from the heat source.
2. Start the vegetables. Add avocado oil, poblano peppers, onion, garlic, and corn to a 10-inch broiler-safe skillet or roasting pan. Broil for about 5 minutes, until the vegetables soften and begin to brown.
3. Reduce the heat. Carefully remove the hot skillet and reduce the oven temperature to 375°F.
4. Cook the chicken. Place the skillet over medium heat on the stovetop. Add ground chicken and cook, breaking it into small pieces, until cooked through.
5. Build the enchilada filling. Stir in smoked paprika, coriander, cumin, salt, cannellini beans, chopped cilantro, and green enchilada sauce.
6. Add the tortillas. Gently fold the tortilla strips into the mixture until evenly distributed and coated with sauce.
7. Add the cheese. Sprinkle Cheddar evenly over the top.
8. Bake. Cover and bake for 25–30 minutes, until hot and bubbling.
9. Finish under the broiler. Remove the cover and broil for approximately 2–3 minutes, until the cheese is melted and lightly browned. Watch closely to prevent burning.
10. Add your toppings. Finish with green onions, cilantro, pickled jalapeños, and a dollop of sour cream or Greek yogurt.

Why We Love This Recipe

• Everything comes together in one skillet.
• Chicken and white beans make it a satisfying, protein-rich dinner.
• Poblano peppers, corn, onions, and beans bring plenty of color and texture.
• Tortilla strips eliminate the extra work of rolling individual enchiladas.
• Leftovers reheat well for an easy lunch or dinner the next day.
• It’s easy to customize with whatever you already have in the kitchen.

Cooking Tips

Use the right skillet. Make sure your pan is safe for both stovetop cooking and the broiler. Cast iron works especially well.

Make it vegetarian. Skip the chicken and add another can of beans or additional vegetables.

Try Greek yogurt. Plain Greek yogurt makes a great creamy topping and adds a little extra protein.

Red or green? We love green enchilada sauce with the poblanos and white beans, but a good red enchilada sauce works too.

Add more vegetables. You can easily add spinach, zucchini, mushrooms, or extra peppers.

More One-Pan Dinner Inspiration at Thrive

If getting a healthy dinner on the table feels harder once the fall schedule fills up, this is exactly the type of recipe we’re focusing on at Thrive.

Join us for a Cooking Demonstration: One Pot Meals on Tuesday, September 22 from 6:00–7:30 PM.

You’ll learn how to make healthy cooking easier and more enjoyable with simple one-pot meals, time-saving cooking techniques, meal-preparation tips, and practical ideas for stocking and organizing your kitchen. The class is $38, and you’ll get to taste what we’re cooking along the way.

Ready to make weeknight cooking easier? Register through the Thrive Carolinas app.

Don’t Miss Other One Pan/Pot Recipes

• Tomato & Cucumber Pesto Salad
• One Pan Dumpling Dinner