Chicken Enchilada Skillet
Introduction
Chicken Enchilada Skillet is a quick and delicious one-pan meal that brings the flavors of traditional enchiladas to your table without all the fuss. With tender shredded chicken, black beans, and cheese, this dish is not only satisfying but also colorful and healthy.
Why Make This Recipe
This skillet recipe is perfect for busy weeknights or anytime you need a comforting meal. It combines all the classic enchilada flavors and can be made in just 30 minutes! Plus, it’s easy to customize and can feed the whole family.
How to Make Chicken Enchilada Skillet
Making Chicken Enchilada Skillet is straightforward. You’ll have everything you need prepared and cooked in a single skillet, making both cooking and cleanup a breeze!
Ingredients:
- 2 cups cooked chicken, shredded
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can enchilada sauce (red or green)
- 6 small corn tortillas, cut into strips
- 1 cup shredded Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/2 avocado, diced
- 1/4 cup green onions, sliced
- Sour cream (for topping)
- Olive oil, for sautéing
Directions:
- Prep Skillet: Heat a little olive oil in a large skillet over medium heat.
- Add Ingredients: Stir in chicken, black beans, enchilada sauce, and tortilla strips. Simmer for 5–7 minutes, stirring occasionally.
- Cheese It Up: Sprinkle cheese over the top. Cover and cook for 2–3 more minutes until melted and bubbly.
- Top & Garnish: Remove from heat. Garnish with diced tomatoes, avocado, green onions, and a dollop of sour cream.
- Serve: Scoop into bowls and enjoy while hot!
How to Serve Chicken Enchilada Skillet
Serve your Chicken Enchilada Skillet hot straight from the pan. It pairs wonderfully with a side of rice or a simple salad. You can also provide extra toppings like salsa or jalapeños for those who like a bit of spice.
How to Store Chicken Enchilada Skillet
If you have leftovers, let the skillet cool down then transfer it to an airtight container. You can store it in the refrigerator for about 3-4 days. To reheat, warm it up in the skillet or microwave until heated through.
Tips to Make Chicken Enchilada Skillet
- Use leftover rotisserie chicken to save time.
- Try adding vegetables like bell peppers or corn for extra nutrition.
- Feel free to switch the cheese to your favorite type or use a dairy-free alternative.
Variation
You can easily turn this into a vegetarian dish by skipping the chicken and adding more beans or vegetables like zucchini or mushrooms.
FAQs
1. Can I use tortillas other than corn?
Yes, you can use flour tortillas if you prefer.
2. Is this dish spicy?
The spiciness depends on the type of enchilada sauce you use. Choose mild sauce for a less spicy option.
3. Can I freeze Chicken Enchilada Skillet?
Yes, you can freeze the dish in an airtight container for up to 2 months. Just reheat it thoroughly before serving.
Enjoy your delicious Chicken Enchilada Skillet! It’s simple, quick, and packed with flavors that everyone will love.
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Chicken Enchilada Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and delicious one-pan meal that brings the flavors of traditional enchiladas to your table.
Ingredients
- 2 cups cooked chicken, shredded
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can enchilada sauce (red or green)
- 6 small corn tortillas, cut into strips
- 1 cup shredded Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/2 avocado, diced
- 1/4 cup green onions, sliced
- Sour cream (for topping)
- Olive oil, for sautéing
Instructions
- Heat a little olive oil in a large skillet over medium heat.
- Stir in chicken, black beans, enchilada sauce, and tortilla strips. Simmer for 5–7 minutes, stirring occasionally.
- Sprinkle cheese over the top. Cover and cook for 2–3 more minutes until melted and bubbly.
- Remove from heat. Garnish with diced tomatoes, avocado, green onions, and a dollop of sour cream.
- Scoop into bowls and enjoy while hot!
Notes
Use leftover rotisserie chicken for convenience. This dish can be customized with various toppings or ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, enchiladas, skillet meal, one-pan recipe, quick dinner