One Pan Baked Chicken Enchilada Skillet
Ingredients
- 2 large chicken breasts, shredded or 2 heaping cups of rotisserie chicken
- 1 jar green enchilada sauce I love the Siete Foods sauce, it's 15oz. See notes below
- 4-6 tortillas, cut in half or quarters flour work best
- 1 can drained black beans
- 1 cup shredded cheese
- 1/2 cup plain yogurt
Instructions
- Preheat oven to 350.
- In a medium bowl, stir together the chicken, yogurt, and half the enchilada sauce.
- Take 4 tortillas to start. Cut them either in half or quarters so they are easier to place in the pan. *See notes below
- To assemble the enchiladas, layer the remainder of the enchilada sauce. Then layer tortilla pieces to cover one layer. I end up using about 2. Then layer half the chicken mixture. Layer more tortillas to cover chicken layer. Add the remainder of the chicken over that. Spread. Then top with cheese. You can add more or less to your preferece.g
- Bake for 20 minutes until cheese is melted and bubbly. I like to top with guacamole. Enjoy!
Notes
*The sauce I use is 15oz. If you end up using a little more or less it will be fine. It comes out to about 2 cups.
*I like using low-carb flour tortillas. I warm them in the oven slightly so they are more pliable and less doughy. Then I cut them in quarters so they are easier to place in the pan.
Tried this recipe?Let us know how it was!