Description
This chicken enchilada skillet recipe is quick and easy to make in one pan and customize with your favorite ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small white or yellow onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 1 pound (about 3-4 cups) shredded cooked chicken
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 2 cups red enchilada sauce, homemade or store-bought
- 6 small corn tortillas, cut into strips
- fine salt and freshly-ground black pepper, to taste
- 2 cups (8 ounces) shredded Mexican-blend cheese
- toppings: chopped fresh cilantro, chopped green or red onions, sliced avocado, sour cream
Instructions
- Heat the oven. Heat oven to 350°F.
- Sauté the veggies. Heat the olive oil in a large oven-safe 12-inch skillet over medium heat. Add the onion and red bell pepper and sauté for 4-5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes until fragrant.
- Mix in the fillings. Stir in the shredded chicken, black beans, diced green chiles, enchilada sauce, and tortilla strips. Toss everything together until evenly combined. Give the mixture a quick taste, and season with however much salt and pepper is needed.
- Bake. Sprinkle the shredded cheese evenly over the top of the skillet mixture. Transfer the skillet to the oven and bake for 15–20 minutes, or until the cheese is melted.
- Serve. Remove from the oven. Serve immediately, garnished with your favorite enchilada toppings, and enjoy!