Why Make This Recipe
Cheesy Chicken Enchilada Skillet is a delightful and easy meal that is perfect for busy weeknights. It combines tender shredded chicken, flavorful spices, and gooey cheese all in one simple dish. This recipe is quick to put together and bakes in the oven, making it a one-pan wonder that saves you time on both cooking and cleanup. Plus, it’s customizable and a hit with the whole family!
How to Make Cheesy Chicken Enchilada Skillet
Ingredients
- 1/2 tablespoon avocado or coconut oil
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded chicken
- 1 (15 ounce) can black beans, rinsed
- 1 (4 ounce) can green chiles
- 1 (15 ounce) jar red enchilada sauce
- 1 cup chicken broth
- 6 gluten-free 6-inch tortillas, cut into quarters
- 6 ounces shredded Monterey Jack and cheddar cheese blend
- Juice of one lime
- Cilantro, for garnish
- Shredded romaine lettuce, for serving
- Lime wedges, for serving
- Sour cream, for serving
Directions
- Preheat your oven to 425 degrees.
- Heat a large oven-safe skillet over medium heat. Add the minced garlic and diced onion.
- Stir in the ground cumin, chipotle powder, salt, and black pepper. Cook until the onion becomes translucent.
- Remove the skillet from heat.
- In a bowl, combine the shredded chicken, garlic and onion mixture, black beans, green chiles, chicken broth, lime juice, and enchilada sauce.
- Gently mix in the tortilla quarters.
- Transfer the mixture to the skillet and spread it out evenly. Then, top with the shredded cheese.
- Bake in the oven for 15-20 minutes until bubbly and the cheese is browned.
- Let it sit for 5 minutes before serving with your favorite toppings.
How to Serve Cheesy Chicken Enchilada Skillet
Serve your Cheesy Chicken Enchilada Skillet hot from the oven. Top with fresh cilantro, shredded romaine lettuce, lime wedges, and a dollop of sour cream for extra flavor. This dish is perfect for family dinners or gatherings with friends!
How to Store Cheesy Chicken Enchilada Skillet
If you have leftovers, let the skillet cool completely. Transfer it to an airtight container and store it in the refrigerator. It will keep for about 3-4 days. To reheat, warm it in the oven or microwave until heated through.
Tips to Make Cheesy Chicken Enchilada Skillet
- For added spice, consider adding jalapeños or more chipotle powder to the mixture.
- You can use rotisserie chicken to save time on shredding the chicken.
- Feel free to substitute traditional tortillas for gluten-free options, if needed.
Variation
You can easily customize this recipe by adding other vegetables like bell peppers or corn. For a vegetarian version, simply omit the chicken and add extra beans or veggies.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the ingredients and combine them in the skillet, then cover and refrigerate until you’re ready to bake.
2. Can I freeze Cheesy Chicken Enchilada Skillet?
Yes, you can freeze the baked dish for up to 2 months. Thaw it in the refrigerator before reheating.
3. What can I use as a substitute for chicken?
You can use shredded beef, turkey, or even beans and lentils for a vegetarian option.
Cheesy Chicken Enchilada Skillet
Ingredients
Cooking Base
- 1/2 tablespoon avocado or coconut oil For cooking the onion and garlic
- 1/2 cup yellow onion, diced
- 4 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle powder For added spice
- 1 teaspoon salt To taste
- 1/4 teaspoon black pepper To taste
Main Ingredients
- 2 cups shredded chicken Can use rotisserie chicken
- 1 can black beans, rinsed (15 ounce)
- 1 can green chiles (4 ounce)
- 1 jar red enchilada sauce (15 ounce)
- 1 cup chicken broth
- 6 pieces gluten-free 6-inch tortillas, cut into quarters Substitute with traditional tortillas if desired
- 6 ounces shredded Monterey Jack and cheddar cheese blend Or to taste
- 1 juice of one lime To enhance flavors
Serving Garnish
- to taste Cilantro, for garnish
- to taste Shredded romaine lettuce, for serving
- to taste Lime wedges, for serving
- to taste Sour cream, for serving
Instructions
Preparation
- Preheat your oven to 425 degrees.
- Heat a large oven-safe skillet over medium heat. Add the minced garlic and diced onion.
- Stir in the ground cumin, chipotle powder, salt, and black pepper. Cook until the onion becomes translucent.
- Remove the skillet from heat.
Mixing
- In a bowl, combine the shredded chicken, garlic and onion mixture, black beans, green chiles, chicken broth, lime juice, and enchilada sauce.
- Gently mix in the tortilla quarters.
Baking
- Transfer the mixture to the skillet and spread it out evenly.
- Top with the shredded cheese.
- Bake in the oven for 15-20 minutes until bubbly and the cheese is browned.
- Let it sit for 5 minutes before serving with your favorite toppings.