Chicken Enchilada Skillet
This Chicken Enchilada Skillet combines tender shredded chicken with beans, tortillas, and melty cheese in a delicious one-pan meal that's perfect for busy weeknights.
Ingredients
Vegetables
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 number red bell pepper, cored and diced
- 1 number poblano pepper or green bell pepper, cored and diced
Spices
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Main Ingredients
- 20 ounces red enchilada sauce
- 3 cups cooked shredded chicken
- 1 can (15-ounce) low sodium black beans or low sodium pinto beans, rinsed and drained
- 1/2 cup 2 percent or whole plain Greek yogurt
- 6 number corn tortillas, cut into quarters
- 1 cup shredded cheese, divided such as sharp cheddar, cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack
Toppings (Optional)
- diced avocados
- sliced jalapeno
- chopped fresh cilantro
- additional Greek yogurt or sour cream
Instructions
Preparation
- Place racks in the upper third and center of your oven and preheat the oven to 425 degrees F.
- Heat the oil in a large oven-safe skillet over medium heat.
- Once hot, add the onion, red bell pepper, poblano pepper, garlic powder, cumin, salt, and black pepper. Sauté until the vegetables brown and are tender, about 6 minutes.
- Remove the skillet from heat and transfer the mixture to a large mixing bowl.
- Add the enchilada sauce, chicken, and beans to the bowl and stir to combine. Stir in the Greek yogurt.
- Fold in the tortilla quarters and 1/4 cup of the cheese.
Baking
- Spoon the mixture back into the same skillet and sprinkle the remaining cheese over the top.
- Transfer the skillet to the oven on the upper third rack and bake until the cheese is hot and bubbling, about 10 minutes.
- Optionally, switch to broil for 1-2 minutes to brown the top of the cheese.
- Remove from the oven and let it rest for a few minutes before serving hot with desired toppings.
Notes
You can prepare the mixture ahead of time and store it in the fridge. If you want a vegetarian version, simply replace the shredded chicken with additional beans or roasted vegetables. For a spicier kick, add chopped jalapenos or use spicy enchilada sauce.