Chicken Enchilada Skillet
This Chicken Enchilada Skillet is a quick, cheesy, and flavorful one-pan meal perfect for busy weeknights and family dinners.
Equipment
- Large Skillet
- Cooking spoon
- Cutting Board
- Sharp Knife
- Measuring Spoons
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cooked chicken breasts cubed
- 1 tablespoon taco seasoning
- 14.5 ounces diced tomatoes with green chiles undrained (such as Rotel)
- 15 ounces canned black beans drained and rinsed
- 2 cups red enchilada sauce
- 1 tablespoon chopped fresh cilantro
- 4 (6-inch) flour tortillas cut into 1-inch strips
- 1 cup shredded Mexican cheese
- 1 cubed avocado
- 1 diced Roma tomato
- 1/2 cup sour cream
- chopped fresh cilantro for garnish
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced yellow onion and sauté for about 3-4 minutes, or until the onions become translucent and fragrant.
- Next, add the cubed cooked chicken to the skillet. Sprinkle the taco seasoning over the chicken and mix well to ensure every piece is coated.
- Pour in the undrained diced tomatoes with green chiles and the drained black beans. Stir everything together, allowing the flavors to meld for about 2-3 minutes.
- Add the red enchilada sauce. Stir it in thoroughly and let the mixture simmer for another 5 minutes.
- Once your mixture is simmering, gently fold in the tortilla strips. These will soften up in the sauce while adding that quintessential enchilada texture.
- Sprinkle the shredded Mexican cheese generously over the top. Cover the skillet with a lid and allow it to cook on low heat for another 3-5 minutes, or until the cheese is melted and bubbly.
- Remove the skillet from heat and sprinkle with chopped fresh cilantro. Serve hot, topped with cubed avocado, diced Roma tomatoes, and a dollop of sour cream.
Notes
- Leftovers store well in the refrigerator for 3-4 days; reheat on stovetop or microwave.
- For a spicy kick, add diced jalapeños or chili powder to the skillet.
- Substitute chicken with ground turkey or plant-based protein for variation.