Description
The Skillet Green Chile Chicken Enchiladas combine the comforting warmth of melted cheese with the robust flavors of green chiles and tender chicken, all cooked together in one skillet for ease and depth of flavor. This dish is a true testament to the power of simple ingredients coming together to create a meal that’s both satisfying and delicious.Ideal for a family dinner or a cozy meal for one, this recipe offers a twist on traditional enchiladas by eliminating the rolling process and serving everything straight from the skillet. It’s a perfect blend of convenience and taste, making it an excellent choice for those evenings when you want a hearty meal without the hassle.
Ingredients
2 teaspoons olive oil
1/2 cup diced yellow onion
1 1/4 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
Kosher salt and fresh ground black pepper, to taste
2 cups cooked shredded chicken breasts or rotisserie chicken
15-ounce can black beans, rinsed and drained
1 cup diced fire-roasted green chiles
2 tablespoons chopped cilantro
15-ounce can green enchilada sauce
5 corn tortillas, cut into triangles
1 cup shredded Monterey Jack cheese
Avocado, cilantro, and plain Greek yogurt or sour cream for garnish
Instructions
Preheat the oven to 425°F.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the onion, chili powder, cumin, and garlic powder, sautéing until the onion softens.
Reduce heat to medium. Add the shredded chicken, black beans, green chiles, cilantro, and green enchilada sauce. Season with salt and pepper, stirring to combine.
Mix in the tortilla triangles, ensuring they are well coated in the sauce.
Sprinkle shredded cheese over the top and bake in the oven for 10-15 minutes until bubbly and the cheese has melted.
Garnish with extra cilantro, avocado slices, and a dollop of Greek yogurt or sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350