Chicken Enchilada Skillet
This chicken enchilada skillet recipe takes the fuss out of making enchiladas. No rolling needed, just chop the tortillas and stir them right into the pan!
Servings: 4
Ingredients
- 1 tablespoon olive oil
- ½ cup diced yellow onion (1 medium onion)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika (optional)
- 3 cups cooked shredded or diced chicken (rotisserie or leftover chicken works great)
- 1 can (15 or 16 ounces) pinto beans, rinsed and drained
- 2 cans (10 ounces each) red enchilada sauce (or one 19 ounce can)
- 1 can (4 ounces) diced mild green chiles
- 6 (6-inch) corn tortillas, cut into bite-size pieces
- 2 cups shredded Mexican blend cheese, divided (or cheddar/jack mix)
- optional toppings: sour cream or Greek yogurt, diced avocado or guacamole, fresh cilantro, sliced green onions, jalapeño slices, lime wedges
Instructions
- Preheat oven to 400ºF.
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Add garlic, cumin, chili powder, and smoked paprika and cook another 30 seconds.1 tablespoon olive oil, ½ cup diced yellow onion, 2 cloves garlic, minced, 1 teaspoon ground cumin, ½ teaspoon chili powder, ¼ teaspoon smoked paprika
- Stir in chicken, beans, enchilada sauce, and green chiles until everything is well combined. Bring to a simmer.3 cups cooked shredded or diced chicken, 1 can (15 or 16 ounces) pinto beans, rinsed and drained, 2 cans (10 ounces each) red enchilada sauce, 1 can (4 ounces) diced mild green chiles
- Mix in the tortilla pieces. Stir to combine, pressing down the tortilla strips so they soak up the sauce. Let simmer gently for 2 to 3 minutes, until the tortillas begin to soften.6 (6-inch) corn tortillas, cut into bite-size pieces
- Stir in 1 cup of shredded cheese until melted.2 cups shredded Mexican blend cheese, divided
- Turn off the burner and sprinkle the remaining 1 cup cheese evenly over the contents of the skillet. Move the skillet to the oven and bake for 15 minutes or until bubbling and cheese is melted.
- Let the skillet cool for 5 minutes before serving. Serve with your favorite garnishes like avocado, cilantro, and a dollop of sour cream.
Video
Notes
- Variations: Use green enchilada sauce instead of red. You could use black beans instead of pinto beans. Try a different type of meat. Make it vegetarian by omitting the meat; you could sauté extra veggies instead such as bell peppers, corn, or summer squash.
- Storage: Leftover chicken enchilada skillet can be refrigerated in a covered container for up to 4 days. Reheat in the microwave or a skillet over medium low heat.
Nutrition
Calories: 598kcal | Carbohydrates: 39g | Protein: 47g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 132mg | Sodium: 844mg | Potassium: 738mg | Fiber: 8g | Sugar: 3g | Vitamin A: 594IU | Vitamin C: 12mg | Calcium: 486mg | Iron: 5mg
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