Green Chile Chicken Enchilada Skillet
Green Chile Chicken Enchilada Skillet is perfect for nights when you don't have time to make traditional enchiladas. Shredded chicken, green chiles, black beans, corn tortillas, green enchilada sauce and cheese all bake together in one pan until it's warm and bubbly.
Servings: 4 servings
Ingredients
- 2 teaspoons olive oil
- 1/2 cup diced yellow onion
- 1 1/4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 2 cups cooked shredded chicken breasts, or rotisserie chicken
- 15 ounce can black beans, rinsed and drained
- 1 cup diced fire roasted green chiles
- 2 tablespoons chopped cilantro
- 15 ounces green enchilada sauce
- 5 corn tortillas cut into triangles
- 1 cup shredded Monterey Jack cheese
- Avocado, cilantro, and plain Greek yogurt or sour cream for garnish
Instructions
- Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
- Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
- Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
- Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it's bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices and sour cream or plain Greek yogurt if desired.
Nutrition
Calories: 410kcal | Carbohydrates: 48g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 1371mg | Fiber: 13g | Sugar: 11g