Chicken Enchilada Skillet
The ultimate comfort food, Chicken Enchilada Skillet is a creamy, cheesy, and easy weeknight dinner that brings the flavors of Mexico to your table. Packed with tender chicken, zesty enchilada sauce, and topped with fresh ingredients, it's a dish you'll crave again and again. Make it tonight!
Equipment
- Skillet
- Saucepan
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cooked chicken breasts cubed
- 1 tablespoon taco seasoning
- 14.5 ounces diced tomatoes with green chiles undrained
- 15 ounces canned black beans drained and rinsed
- 2 cups red enchilada sauce
- 1 tablespoon chopped fresh cilantro
- 4 6-inch flour tortillas cut into 1-inch strips
- 1 cup shredded Mexican cheese
- to taste cubed avocado
- to taste diced Roma tomatoes
- to taste sour cream
- to taste chopped fresh cilantro
Instructions
- Heat olive oil in a large 12-inch skillet over medium-high heat.
- Add yellow onion and sauté for 1-2 minutes.
- Add in the cooked and cubed chicken and cook just to brown, 1 minute.
- Sprinkle in the taco seasoning and stir to coat.
- Add the diced tomatoes, black beans, and enchilada sauce and stir to combine.
- Stir in the chopped fresh cilantro.
- Bring to a simmer and allow to slightly thicken, and the chicken to heat through.
- Top with the tortilla strips and stir everything together.
- Top with the shredded Mexican cheese and reduce the heat to medium/low.
- Cover until the cheese has melted.
- Serve garnished with fresh avocado, diced tomatoes, sour cream, and more cilantro.
Notes
- Tip 1: Drain and rinse the black beans before adding them to the skillet to avoid excess salt.
- Tip 2: If you don’t have a skillet, you can cook this in a large pot.