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–+ servings

Enchilada Skillet

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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 8 servings
Calories 181 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 bell peppers diced
  • 3 cloves of garlic minced
  • 1 15oz can black beans drained and rinsed
  • 1 15oz can corn drained
  • 1 10oz can tomatoes with chilis or fire-roasted
  • 1 10oz can enchilada sauce
  • 1 cup chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tso chili powder
  • salt & pepper to taste
  • 6 small corn tortillas cut into strips
  • 1 cup 1 cup shredded reduced-fat Mexican blend cheese plus 2 tbsp per serving for topping
  • green onion, cilantro, sour cream, guacamole for topping

Instructions
 

  • Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  • Sauté the Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
  • Combine Ingredients: Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, chicken broth, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine.
  • Simmer: Return the cooked chicken to the skillet and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to come together and the sauce to thicken slightly.
  • Add Tortilla Strips: Stir in the corn tortilla strips, making sure they are evenly distributed throughout the skillet. Let them cook for about 5 minutes until they soften.
  • Add Cheese: Sprinkle the shredded cheese over the top of the skillet. Cover and let it cook for a few minutes until the cheese is melted and bubbly.
  • Garnish and Serve: Remove the skillet from the heat. Garnish with chopped cilantro and sliced green onions. We also like adding sour cream, guacamole, and chips for scooping.

Nutrition

Calories: 181kcalCarbohydrates: 13gProtein: 17gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 46mgSodium: 298mgPotassium: 364mgFiber: 2gSugar: 2gVitamin A: 1178IUVitamin C: 40mgCalcium: 191mgIron: 1mg
Keyword enchiladas, one pan
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