Chicken Enchilada Skillet at home
- Yield 4
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Chicken Enchilada Skillet at home is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 small white or yellow onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 1 pound (about 3-4 cups) shredded cooked chicken
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 2 cups red enchilada sauce, homemade or store-bought
- 6 small corn tortillas, cut into strips
- fine salt and freshly-ground black pepper, to taste
- 2 cups (8 ounces) shredded Mexican-blend cheese
- toppings: chopped fresh cilantro, chopped green or red onions, sliced avocado, sour cream
Method
Warm oven to 350°F.
Sauté the veggies. Warm the olive oil in a large oven-safe 12-inch skillet over a medium burner. Tip in the onion and red bell pepper and sauté for 4-5 minutes, stirring occasionally, until softened. Tip in the garlic and sauté for 1-2 more minutes until fragrant.
Stir in the shredded chicken, black beans, diced green chiles, enchilada sauce, and tortilla strips. Turn everything together until evenly combined. Give the mixture a quick taste, and season with however much salt and pepper is needed.
Roast Scatter the shredded cheese evenly over the top of the skillet mixture. Move the skillet to the oven and bake for 15–20 minutes, or until the cheese is melted.
Plate while it is hot, garnished with your favorite enchilada toppings, and enjoy!
