Cheesy Chicken Enchilada Skillet
A delightful and easy meal featuring tender shredded chicken, flavorful spices, and gooey cheese, perfect for busy weeknights.
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.
Notes
For added spice, consider adding jalapeños or more chipotle powder to the mixture. You can easily customize this recipe by adding other vegetables like bell peppers or corn. If you have leftovers, let the skillet cool completely and store it in an airtight container in the refrigerator for 3-4 days. To reheat, warm it in the oven or microwave until heated through.