If you love enchiladas but don’t always have the time (or desire!) to fill and roll a bunch of tortillas, this Chicken & Shrimp Enchilada Skillet gives you those same Tex-Mex flavors in an easy one-pan meal.

This skillet is loaded with seasoned chicken, shrimp, zucchini, pinto beans, tomatoes, enchilada sauce, and rice for a filling meal with 30 grams of protein per serving. It’s hearty enough for family dinner but also works incredibly well for meal prep since everything is already mixed together and ready to portion into containers.

And like any good enchilada-inspired meal, the toppings are half the fun. Add cheese, avocado, cilantro, or whatever else you love!

Why You’ll Love This Chicken & Shrimp Enchilada Skillet

• 30 grams of protein per serving
• Just over 300 calories per serving
• Made in one skillet
• Packed with chicken AND shrimp
• Includes veggies, beans, and rice for a balanced meal
• Great for family dinner or meal prep
• Easy to customize with green or red enchilada sauce
• No rolling or stuffing tortillas required!

What’s in a Chicken & Shrimp Enchilada Skillet?

Chicken Breast

Boneless, skinless chicken breast gives this skillet plenty of lean protein. Before browning, we season it with chili powder, cumin, garlic powder, salt, and pepper so the chicken has plenty of flavor on its own.

Cut the chicken into small, bite-sized pieces so it cooks quickly and you get chicken throughout the entire skillet.

Shrimp

Using pre-cooked, peeled and deveined frozen shrimp makes this recipe extra easy. Simply thaw the shrimp under cold running water and add it toward the end of cooking.

Since it’s already cooked, it only needs a few minutes in the skillet to heat through.

Pinto Beans

Pinto beans add fiber, carbohydrates, and even more protein to the meal. You can use our SFM Pinto Beans or keep things extra easy with a can of drained pinto beans.

Zucchini & Onion

Diced zucchini and onion add veggies and volume to the skillet without overpowering the enchilada flavors. It’s an easy way to get some extra vegetables into a family dinner.

Enchilada Sauce

Use your favorite green enchilada sauce or swap it for red. Both work!

The enchilada sauce does most of the heavy lifting when it comes to flavor, so this is one ingredient where using a sauce you already know you love makes a difference.

Tomatoes

A can of diced tomatoes adds even more texture and helps create the saucy base for the skillet.

Rice

Cooked rice gets stirred directly into the skillet at the end, soaking up all that enchilada sauce and making this a complete meal in one pan.

If someone in your family needs a larger serving or more carbohydrates, serve their portion over additional rice.

Green vs. Red Enchilada Sauce

Can’t decide which enchilada sauce to use? You really can’t go wrong.

Green enchilada sauce typically has a brighter, tangier flavor thanks to green chiles and tomatillos. It’s especially good with chicken and shrimp and is my favorite for this recipe.

Red enchilada sauce has a deeper chile flavor and gives the skillet more of that classic enchilada taste.

Use whichever one your family prefers—or whichever jar or can is already sitting in your pantry!

An Easy High-Protein Dinner

One of the things I love about skillet meals is how easy they make it to build a balanced dinner without preparing a bunch of separate components.

In this one you’ve got:

• Chicken and shrimp for protein
• Rice and beans for carbohydrates
• Pinto beans for fiber and additional protein
• Zucchini, onion, and tomatoes for veggies
• Olive oil for fat

Each 287g serving has 304 calories, 30 grams of protein, and 3.8 grams of fiber.

You can eat it exactly as-is or use the toppings and sides to adjust the meal based on your individual needs.

Perfect for Meal Prep

This Chicken & Shrimp Enchilada Skillet is also an easy high-protein meal prep because there’s no assembly required once it’s cooked.

The recipe makes 8 servings, so simply divide the finished skillet between your meal prep containers, refrigerate, and you’ve got lunch ready for the next several days.

When you’re ready to eat, microwave until heated through and add any fresh toppings afterward.

If you’re prepping this specifically for lunches, I’d keep avocado, cilantro, cheese, or other toppings separate and add them after reheating.

Don’t Forget the Toppings

The skillet is delicious on its own, but toppings are an easy way to change up each serving.

Try:

• Shredded cheese
• Diced avocado
• Fresh cilantro
• Sliced jalapeños
• Plain Greek yogurt or sour cream
• Salsa or pico de gallo
• Chopped green onions
• A squeeze of fresh lime

You can also put the toppings out on the table and let everyone customize their own bowl.

Just remember that additional toppings aren’t included in the listed macros.

Easy Ways to Customize It

Add More Veggies

Bell peppers, corn, spinach, or additional zucchini would all work well in this skillet.

Make It Spicier

Use a spicy enchilada sauce or add diced jalapeños, cayenne pepper, or hot sauce.

Add More Carbs

Serve your portion over additional rice or scoop it up with tortilla chips.

Make It Cheesier

Stir shredded cheese into the hot skillet or sprinkle it over individual servings and let it melt before adding your other toppings.

Switch Up the Beans

Black beans would be an easy substitute for pinto beans.

How to Store Chicken & Shrimp Enchilada Skillet

Allow leftovers to cool before transferring them to an airtight container.

Store in the refrigerator for up to 3–4 days. You can store the entire batch together or portion it into individual containers for meal prep.

Reheat in the microwave until hot, then add any cold or fresh toppings.

Because this recipe contains shrimp, make sure leftovers are refrigerated promptly after cooking and avoid repeatedly reheating the same portion.

Frequently Asked Questions

Can I use red enchilada sauce instead of green?

Absolutely. Either green or red enchilada sauce works in this recipe, so use your favorite.

Can I use canned pinto beans?

Yes! Use 1½ cups of SFM Pinto Beans or one drained 15-ounce can of pinto beans.

Is this Chicken & Shrimp Enchilada Skillet good for meal prep?

Yes. It makes 8 servings and has 30 grams of protein per serving, making it an easy option for high-protein lunches throughout the week.

Do I need to cook the shrimp first?

This recipe calls for pre-cooked shrimp, so there’s no additional cooking required. Thaw the shrimp, drain well, and add it near the end so it has just enough time to heat through without becoming overcooked.

Can I use raw shrimp instead?

You can, but you’ll need to adjust the cooking method to make sure the shrimp are fully cooked before serving. For the recipe as written, pre-cooked shrimp keeps things especially quick and easy.

Nutrition & Macros

Makes: 8 servings

Serving Size: 287g

Calories: 304

Protein: 30g

Carbohydrates: 33.5g

Fat: 6.2g

Fiber: 3.8g

Whether you’re looking for an easy weeknight dinner or something you can portion out for lunches, this Chicken & Shrimp Enchilada Skillet checks all the boxes. It’s high in protein, packed with flavor, easy to customize, and gives you all those enchilada flavors without ever having to roll a tortilla.

More SFM Skillet Recipes

1. White Chicken Enchilada Skillet
2. 3 Meat Queso Skillet
3. Broccoli Cheddar Chicken Orzo