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chicken enchilada skillet
Erin Antoniak

Chicken Enchilada Skillet

5 from 35 votes
Make tonight's meal delicious with this easy Chicken Enchilada Skillet made in one pan and topped with 2 heaping cups of cheese.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: dinner, meal-prep, one-pot
Cuisine: Mexican
Calories: 766
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp avocado oil
  • 1/2 yellow onion diced
  • 4 cups cooked shredded chicken
  • 1 14 oz can black beans drained and rinsed
  • 1 10 oz can enchilada sauce
  • 1 4 oz can diced green chiles
  • 1 cup mild salsa
  • 1/3 cup water
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 6 6 inch corn tortillas cut into strips
  • 2 cups shredded Mexican or cheddar cheese
  • Optional toppings: sour cream hot sauce, cilantro

Method
 

  1. Preheat oven to 350F.
  2. Heat a large oven safe saute pan over medium-high heat. Add oil.
  3. Once hot, add onions and saute for 5 minutes. Stir in chicken, beans, enchilada sauce, chiles, salsa, and water.
  4. Stir in all spices, then add in tortilla strips. Mix well. Bring to a simmer and cook for 8 minutes over a medium simmer.
  5. Turn off heat and add cheddar cheese to top. Transfer to oven and bake or 15 minutes.
  6. Let cool ten minutes before serving. Top with sour cream, greek yogurt, cilantro, and hot sauce.

Nutrition

Calories: 766kcalCarbohydrates: 85gProtein: 46gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 108mgSodium: 1660mgPotassium: 853mgFiber: 16gSugar: 8gVitamin A: 981IUVitamin C: 7mgCalcium: 435mgIron: 5mg

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