Chicken Enchilada Skillet
Make tonight's meal delicious with this easy Chicken Enchilada Skillet made in one pan and topped with 2 heaping cups of cheese.
Servings 6 servings
Calories 766kcal
Ingredients
- 2 tablespoon avocado oil
- ½ 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
- ⅓ cup water
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon onion powder
- 6 6 inch corn tortillas cut into strips
- 2 cups shredded Mexican or cheddar cheese
- Optional toppings: sour cream hot sauce, cilantro
Instructions
- Preheat oven to 350F.
- Heat a large oven safe saute pan over medium-high heat. Add oil.
- Once hot, add onions and saute for 5 minutes. Stir in chicken, beans, enchilada sauce, chiles, salsa, and water.
- Stir in all spices, then add in tortilla strips. Mix well. Bring to a simmer and cook for 8 minutes over a medium simmer.
- Turn off heat and add cheddar cheese to top. Transfer to oven and bake or 15 minutes.
- Let cool ten minutes before serving. Top with sour cream, greek yogurt, cilantro, and hot sauce.
Nutrition
Calories: 766kcal | Carbohydrates: 85g | Protein: 46g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 108mg | Sodium: 1660mg | Potassium: 853mg | Fiber: 16g | Sugar: 8g | Vitamin A: 981IU | Vitamin C: 7mg | Calcium: 435mg | Iron: 5mg