Chicken Enchilada Skillet

Name: Chicken Enchilada Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: ½ tbsp Avocado Oil (½ tablespoon avocado or coconut oil); ½ piece Yellow Onion (½ yellow onion, diced); 4 cloves Garlic (4 cloves garlic, minced); 1 tsp Cumin Powder (1 teaspoon ground cumin); ½ tsp Chipotle Powder (½ teaspoon chipotle powder); 1 tsp Table Salt (1 teaspoon salt); ¼ tsp Black Pepper (¼ teaspoon black pepper); 2 cup Chicken (2 cups shredded chicken); 1 oz Black Beans (1 – 15oz can can black beans, rinsed — up to 15); 1 oz Green Chili (1 – 4oz can green chiles — up to 4); 1 oz Red Enchilada Sauce (1 – 15 oz jar red enchilada sauce — up to 15); 1 cup Chicken Broth (1 cup chicken broth); 6 pieces Tortilla (6 gluten free 6-inch tortillas, cut into quarters); 6 oz Colby Jack Cheese (6 oz shredded Monterrey Jack and cheddar cheese blend); 1 pinch Lime Juice (Juice of one lime); 0 pieces Cilantro (Cilantro, for garnish); 0 pieces Romaine Lettuce (Shredded romaine lettuce, for serving); 0 pieces Lime (Lime wedges, for serving); 0 pieces Sour Cream (Sour cream, for serving)

Chicken Enchilada Skillet - Main Dish (Mexican)

30 minMexican

Servings6

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Gluten Free
Egg Free

Ingredients

For 6 servings

Avocado Oil½ tbsp · ½ tablespoon avocado or coconut oil
Yellow Onion½ piece · ½ yellow onion, diced
Garlic4 cloves · 4 cloves garlic, minced
Cumin Powder1 tsp · 1 teaspoon ground cumin
Chipotle Powder½ tsp · ½ teaspoon chipotle powder
Table Salt1 tsp · 1 teaspoon salt
Black Pepper¼ tsp · ¼ teaspoon black pepper
Chicken2 cup · 2 cups shredded chicken
Black Beans1 oz · 1 – 15oz can can black beans, rinsed — up to 15
Green Chili1 oz · 1 – 4oz can green chiles — up to 4
Red Enchilada Sauce1 oz · 1 – 15 oz jar red enchilada sauce — up to 15
Chicken Broth1 cup · 1 cup chicken broth
Tortilla6 pieces · 6 gluten free 6-inch tortillas, cut into quarters
Colby Jack Cheese6 oz · 6 oz shredded Monterrey Jack and cheddar cheese blend
Lime Juice1 pinch · Juice of one lime
Cilantro0 pieces · Cilantro, for garnish
Romaine Lettuce0 pieces · Shredded romaine lettuce, for serving
Lime0 pieces · Lime wedges, for serving
Sour Cream0 pieces · Sour cream, for serving

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Steps

1Preheat your oven to 425 degrees.
2Heat a large oven safe skillet over medium heat. When the skillet is hot, add in the minced garlic and diced onion. Next, add in the ground cumin, chipotle powder, salt, and pepper. Cook the onion and garlic until they become translucent and tender, stirring frequently. Then, turn off the heat and remove the skillet from the heat.
3Add the shredded chicken, garlic and onion mixture, black beans, green chiles, chicken broth, lime juice, and enchilada sauce to a large mixing bowl. Stir until well combined.
4Next add the tortilla quarters to the bowl and gently stir until everything is well mixed.
5Transfer the enchilada mixture to the same skillet you used to cook the garlic and onion. Spread the mixture into an even layer with the back of your wooden spoon and top with shredded cheese.
6Bake the enchiladas for 15-20 minutes until the edges are bubbly and the cheese is melted and beginning to brown. Carefully remove the skillet from the oven and let sit for 5 minutes before serving with all of your favorite toppings and veggies. Enjoy!