Skillet Chicken Enchiladas
Skillet Chicken Enchiladas is an easy dinner that combines savory flavors of traditional enchiladas with less effort.
Equipment
- large oven-safe skillet
Ingredients
Cooking Spray
- 1 spray cooking spray
Oil and Spices
- 2 teaspoons olive oil
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
Vegetables
- 1 small yellow bell pepper, diced (about 1 cup)
- 6 pieces green onions, thinly sliced white/light green and dark green parts separated
Main Ingredients
- 2.5 cups cooked shredded chicken
- 2 cups mild green enchilada sauce (15 to 16 oz jarred or canned)
- 1 can no-salt added pinto beans rinsed and drained
- 8 pieces corn tortillas each cut into 6 wedges (about 8 ounces total)
- 2 cups shredded cheese Monterey jack or Mexican blend, divided
Optional Toppings
- green onion tops
- fresh cilantro
- halved grape tomatoes
- thinly sliced radishes
- diced or sliced avocado
- tortilla strips
- sour cream
- lime crema
Instructions
Cooking Steps
- Preheat the oven to 425℉.
- Place a large oven-safe skillet over medium heat on the stovetop. Mist it with cooking spray then add the olive oil and swirl to coat. Add the bell pepper and green onions (white/light green parts). Cook, stirring occasionally, until the vegetables are tender, 6-7 minutes.
- Turn off the heat. Add the chili powder, cumin, garlic powder, oregano, shredded chicken, enchilada sauce, and beans. Stir well to combine.
- Gently fold in ¾ cup of the cheese and the corn tortilla wedges so that the tortillas are well coated with sauce and are dispersed evenly throughout the mixture.
- Sprinkle the remaining 1 ¼ cups shredded cheese over the top and bake until the cheese is melted and bubbly, 12-15 minutes.
- Remove the skillet from the oven.
- Top with desired toppings and serve warm.
- Store leftovers in an airtight container for up to 4 days or in the freezer for up to 3 months.
Notes
Make a simple crema sauce by thinning sour cream with a few teaspoons of milk and a squeeze of lime juice. For dairy free, omit the cheese or use dairy-free cheese shreds. For vegetarian, omit the chicken and use sliced mushrooms, adding them to the skillet in Step 2.
Nutrition
Serving: 1servingCalories: 391kcalCarbohydrates: 29gProtein: 28gFat: 18gSaturated Fat: 7gCholesterol: 73mgSodium: 1090mgFiber: 6gSugar: 4g
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