Get the Recipe: Chicken Enchilada Skillet
Shredded chicken, black beans, corn. green chilis and tortillas are baked up in a skillet and topped with lots of cheese. All the enchilada flavours without all the work.
Ingredients
- 1 teaspoon cooking oil
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano leaves
- 15 oz canned red enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or drained, canned corn
- 1 Tablespoon canned green chilis , plus more to taste *see Note 1 below
- 2 cups cooked chicken, shredded *see Note 2 below
- Salt and pepper
- 5 flour tortillas, quartered
- 2 cups Tex-Mex shredded cheese
Topping suggestions:
- Guacamole, salsa, avocado, sour cream, green onion, pico de gallo, cilantro, lime wedges, use any of the suggested toppings
Instructions
- Preheat oven to 425F (non-convection/not fan-assisted).
- Heat the oil in an oven-safe skillet (preferably cast-iron) over medium heat on the stovetop. Add the onion and cook, stirring regularly, until softened. Add the garlic and cook another 30-45 seconds. Add the cumin and oregano and cook together with the onion mixture briefly. Add the enchilada sauce and stir together well.
- Add the black beans and corn to the skillet and stir in. Add the green chilis and the cooked chicken and stir together well. Season with a bit of salt and pepper. Allow the mixture to cook together for 4-5 minutes.
- Scatter the cut tortillas over the top and use a spoon to stir them in, ensuring the tortillas are separated and coated well in the sauce. I like to keep some of the tortillas sticking out the top a bit. Sprinkle the shredded cheese evenly overtop.
- Place the skillet into the preheated oven for about 10 minutes or until the cheese is melted. You can switch the oven to broil for 1 minute at the end to brown the cheese a bit if you like.
- Remove from the oven and let stand briefly. Add toppings and serve immediately.
Notes
Note 1: Canned green chilis are spicy, so you can omit the green chilis if you don't want a spicy skillet. If using, I suggest starting with about 1 Tablespoon of the green chilis to start. Add and taste more if needed, to your preference for spiciness. Leftover green chilis can be frozen!
Note 2: You can start with leftover cooked chicken, chicken from a rotisserie chicken or cook your own chicken and shred it.
Tips!
If you don't have an oven-safe skillet, simply transfer the mixture to an oven-safe dish after Step 3. Add the tortillas and cheese to the oven-safe dish and pop in the oven to finish.
Be sure to read the notes above this recipe card, for more tips on making this recipe. You'll also find step-by-step photos and a recipe video that you might find helpful.
Watch how to make it
Serving: 1serving, Calories: 359kcal, Carbohydrates: 49g, Protein: 26g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 48mg, Sodium: 1302mg, Potassium: 609mg, Fiber: 8g, Sugar: 11g, Vitamin A: 846IU, Vitamin C: 9mg, Calcium: 86mg, Iron: 4mg
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