Description
This Chicken Enchilada Skillet is a quick and easy one-pan meal with a delicious Mexican twist! Tender chicken, crisp vegetables, and cheesy tortillas are baked in a flavorful enchilada sauce. It’s a satisfying and convenient dish that’s perfect for a weeknight dinner.
Ingredients
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- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, cored and diced
- 1 poblano pepper (or green bell pepper), cored and diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 20 ounces red enchilada sauce (homemade or store-bought)
- 3 cups cooked, shredded chicken
- 1 (15-ounce) can low-sodium black beans or pinto beans, rinsed and drained
- 1/2 cup 2% or whole milk plain Greek yogurt
- 6 corn tortillas, cut into quarters
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend), divided
- Optional toppings: diced avocado, sliced jalapeรฑo, chopped fresh cilantro, additional Greek yogurt or sour cream
Instructions
- Preheat Oven and Sautรฉ Vegetables: Preheat oven to 425ยฐF (220ยฐC) with racks in the upper third and center positions. Heat olive oil in a large oven-safe skillet over medium heat. Add onion, bell peppers, garlic powder, cumin, oregano, salt, and pepper. Sautรฉ until vegetables are tender.
- Combine Ingredients: Remove skillet from heat and transfer the vegetable mixture to a bowl. Add enchilada sauce, chicken, beans, and Greek yogurt to the bowl and stir to combine. Fold in tortilla quarters and ยผ cup of cheese.
- Bake: Spoon the mixture back into the skillet. Sprinkle with remaining cheese. Bake on the upper third rack for 10 minutes, or until cheese is bubbly. Optionally, broil for 1-2 minutes to brown the cheese, watching carefully.
- Serve: Let rest for a few minutes before serving hot with desired toppings.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a baking dish or oven-safe skillet in the oven at 350ยฐF (177ยฐC) until hot.
- Make Ahead: Chop and sautรฉ vegetables in advance, then store in the refrigerator overnight. Finish the recipe as directed when ready.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 500
- Sugar: 8g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg