Chicken Skillet Enchiladas
These One-Pan Chicken Skillet Enchiladas have all the taste and texture of classic chicken enchiladas but are so much easier to make. Just layer all the ingredients in a skillet, bake, and serve!
Servings: 4 servings
Equipment
- 1 Pizza Cutter
- 1 Large, Oven-Proof Skillet
Ingredients
- 6 (6-inch) corn tortillas cut into roughly 1-inch strips
- 2 tablespoons avocado oil or olive oil
- 1 small yellow onion diced
- 1 bell pepper diced
- 4 cups cooked shredded chicken rotisserie or homemade
- 1 tablespoon taco seasoning homemade or store-bought
- 1 (4-ounce) can diced green chilies mild
- 1 (15-ounce) can black beans rinse and drained
- 2 (15-ounce) jar or can red enchilada sauce mild (I use Siete Foods)
- 2 cups shredded Mexican blend cheese
Topping Ideas:
- 1/4 cup sliced green onions
- Avocado
- Cilantro
- Sour Cream
- Diced Tomatoes
- Hot Sauce
- Lime Wedges
Instructions
- Preheat the Oven: Preheat the oven to 350°F, with a rack fitted in the center.
- Prep the Tortillas: Using a pizza cutter, slice the 6 (6-inch) corn tortillas into roughly 1-inch strips and set aside.6 (6-inch) corn tortillas
- Sauté the Veggies: In a large oven-safe skillet, heat the avocado oil or olive oil over medium heat until glistening. Add the onion and bell pepper and cook, stirring occasionally, until the onions are translucent and the peppers have softened, about 5 minutes.2 tablespoons avocado oil or olive oil, 1 small yellow onion, 1 bell pepper
- Add the Chicken and Sauce: Add the shredded chicken, taco seasoning, diced green chilies, black beans, and enchilada sauce to the skillet. Stir well to combine. Add the tortilla strips, gently mixing to separate them as best you can. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook until the tortillas soften, about 2 minutes. Turn off the heat.4 cups cooked shredded chicken, 1 tablespoon taco seasoning, 1 (4-ounce) can diced green chilies, 2 (15-ounce) jar or can red enchilada sauce, 1 (15-ounce) can black beans
- Bake: Sprinkle the shredded cheese evenly over the top. Transfer the skillet to the oven and bake on the center rack until the cheese is melted and the sauce is bubbling, about 16–18 minutes.2 cups shredded Mexican blend cheese
- Serve: Top with green onions, avocado, cilantro, sour cream, diced tomatoes, hot sauce, and lime wedges, if desired. Serve hot and enjoy!1/4 cup sliced green onions, Avocado, Cilantro, Sour Cream, Diced Tomatoes, Hot Sauce, Lime Wedges
Notes
*Nutrition information does not include toppings.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze cooked and cooled skillet enchiladas for up to 3 months. Thaw in the refrigerator overnight.
- Reheat leftovers in the microwave, on the stovetop, or in the oven just until warmed through.
Nutrition
Serving: 1serving | Calories: 647kcal | Carbohydrates: 40g | Protein: 59g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 140mg | Sodium: 2846mg | Potassium: 774mg | Fiber: 12g | Sugar: 15g | Vitamin A: 1970IU | Vitamin C: 12mg | Calcium: 713mg | Iron: 6mg