All of those traditional chicken enchilada flavors you love…made extra easy in 20 minutes in a skillet!
- 1 Tablespoon olive oil
- 1 small white onion, peeled and diced
- 1 red bell pepper, cored and diced
- 1 (4-ounce) can Old El Paso Chopped Green Chiles
- 1 cup black beans, rinsed and drained
- ½ cup whole-kernel corn, canned or frozen
- 2–3 cups shredded cooked chicken
- 1 can Old El Paso Red Enchilada Sauce
- 2 cups shredded Mexican-blend cheese (or your desired kind of cheese), divided
- 1 cup tortilla strips or crumbled tortilla chips
- optional for serving: 1 (8-count) package Old El Paso Burrito-Sized Flour Tortillas
- optional toppings: diced avocado, chopped fresh cilantro leaves, diced red onion, extra tortilla strips, sour cream, etc.
- Heat olive oil in a large skillet over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add red pepper and continue sauteing for another 3-5 minutes, stirring occasionally, until the onion is soft and translucent. Add green chiles, black beans, corn, chicken, and enchilada sauce, and stir to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer.
- Stir in 1 cup shredded cheese and the tortilla chips, and stir to combine until the cheese is melted. Add the extra 1 cup of cheese evenly on top of the mixture, then remove from heat. Sprinkle on additional toppings if desired.
- If you would like to serve these in tortilla bowls, place a tortilla in each serving bowl, then portion the enchilada mixture on top of it. Alternately, you can just serve the enchilada mixture on plain plates or bowls.
- Serve immediately.