Description
This Chicken Enchilada Skillet recipe is a flavorful and comforting one-pan dish perfect for a quick weeknight meal. Combining sautéed vegetables, shredded chicken, beans, enchilada sauce, and cheese, this skillet dinner is baked to bubbly perfection and topped with your favorite garnishes like avocado, jalapeños, and fresh cilantro.
Ingredients
Scale
Vegetables & Spices
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, cored and diced
- 1 poblano pepper (or green bell pepper), cored and diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Main Dish
- 20 ounces red enchilada sauce (homemade or store-bought)
- 3 cups cooked, shredded chicken
- 1 (15-ounce) can low-sodium black beans or pinto beans, rinsed and drained
- ½ cup 2% or whole milk plain Greek yogurt
- 6 corn tortillas, cut into quarters
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend), divided
Optional Toppings
- Diced avocado
- Sliced jalapeño
- Chopped fresh cilantro
- Additional Greek yogurt or sour cream
Instructions
- Preheat Oven and Sauté Vegetables: Preheat the oven to 425°F (220°C), placing racks in the upper third and center positions. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion, red bell pepper, poblano pepper, garlic powder, ground cumin, dried oregano, kosher salt, and black pepper. Sauté the vegetables until tender and fragrant, stirring occasionally to prevent burning.
- Combine Ingredients: Remove the skillet from the heat and carefully transfer the cooked vegetables into a mixing bowl. Add the red enchilada sauce, shredded cooked chicken, rinsed and drained beans, and Greek yogurt to the bowl. Stir thoroughly to combine all the ingredients. Gently fold in the tortilla quarters and ¼ cup of the shredded cheese.
- Bake: Spoon the combined mixture back into the same oven-safe skillet, spreading it evenly. Sprinkle the remaining ¾ cup of shredded cheese on top. Place the skillet on the upper third rack in the oven and bake for 10 minutes or until the cheese is melted and bubbly. For a nicely browned top, optionally broil the skillet for 1-2 minutes, watching carefully to avoid burning.
- Serve: Remove the skillet from the oven and let the dish rest for a few minutes. Serve hot and garnish with your choice of optional toppings such as diced avocado, sliced jalapeño, chopped fresh cilantro, or an extra dollop of Greek yogurt or sour cream for added creaminess.
Notes
- The recipe uses an oven-safe skillet to allow sautéing and baking in one dish, minimizing cleanup.
- You can substitute the beans with your preferred type or omit them for a lower-carb option.
- Using corn tortillas maintains a gluten-free profile for the dish if desired.
- Broiling the cheese top is optional but adds a nice golden crust.
- Greek yogurt adds creaminess and a slight tang, making it a healthier alternative to sour cream.
