Chicken Enchilada Skillet
This Chicken Enchilada Skillet is a delicious and easy one-pan dish packed with flavor, perfect for a quick weeknight meal.
Equipment
- Oven-Safe Skillet
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 1 whole red bell pepper cored and diced
- 1 whole poblano pepper or green bell pepper, cored and diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 20 ounces red enchilada sauce homemade recommended
- 3 cups cooked shredded chicken crockpot Mexican chicken or regular cooked
- 1 15-ounce can low sodium black beans or low sodium pinto beans, rinsed and drained
- ½ cup 2% or whole plain Greek yogurt do not use fat free or it may curdle
- 6 whole corn tortillas cut into quarters
- 1 cup shredded cheese such as sharp cheddar or Mexican cheese blend, divided
- diced avocados for serving
- sliced jalapeno for serving
- chopped fresh cilantro for serving
- additional Greek yogurt or sour cream for serving
Instructions
- 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 the oil is hot, add the onion, bell pepper, poblano pepper, garlic powder, cumin, salt, and black pepper. Sauté until the vegetables brown and are becoming tender, about 6 minutes.
- Remove the skillet from the heat and transfer the mixture to a large mixing bowl. Keep the skillet handy. Add the enchilada sauce, chicken, and beans and stir to combine. Stir in the Greek yogurt. Fold in the tortilla quarters and ¼ cup of the cheese.
- Spoon the mixture back into the same skillet. Sprinkle the remaining cheese over the top.
- Transfer the skillet to the oven, placing it on the upper third rack, and bake until the cheese is hot and bubbling, 10 minutes. If you like, switch the oven to broil and broil for a minute or two to make the top of the cheese brown. Remove from the oven and let rest a few minutes, then serve hot with desired toppings.
Notes
TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 3 days. TO REHEAT: Gently rewarm leftovers in a baking dish or oven-safe skillet in the oven at 350 degrees F until hot and cheese is bubbly. TO MAKE AHEAD: Chop the vegetables as directed, and sauté them in the skillet. Transfer them to the mixing bowl, and store in the refrigerator overnight. Finish the recipe as directed when you’re ready to prepare.
Nutrition
Serving: 1servingsCalories: 497kcalCarbohydrates: 51gProtein: 41gFat: 15gSaturated Fat: 5gCholesterol: 78mgPotassium: 711mgFiber: 13gSugar: 11gVitamin A: 1768IUVitamin C: 53mgCalcium: 359mgIron: 5mg
Tried this recipe?Let us know how it was!