Easy Cheesy Chicken Enchilada Skillet

Course: Entree

Cuisine: Mexican-Inspired

Keyword: Chicken Enchilada, Enchilada Skillet, Healthy Mexican

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: servings

Calories: 305kcal

Author: Ashley

Easy chicken enchiladas made in a skillet! This recipe is super simple and can be ready in less than 30 minutes! A great weeknight dinner that is gluten-free friendly too.

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Ingredients

½ tablespoon avocado oil
½ medium yellow onion chopped
1 tsp minced garlic
1 tsp ground cumin
¼ tsp ground coriander
¼ cup water
2 cups red enchilada sauce
⅓ cup Greek yogurt or sour cream
3 cups shredded chicken breast rotisserie or cook your own
1 (15 ounce) can low sodium black beans drained + rinsed
4 corn tortillas cut into strips or quarters
1 cup shredded sharp cheddar cheese

Instructions

Add oil to 10” medium cast iron skillet – add onion, garlic, cumin and coriander; cook about 4-5 minutes then transfer to bowl and remove skillet from heat.
In that bowl, add ¼ cup water, enchilada sauce, sour cream – stir until combined then fold in chicken, beans and tortillas until coated.
Transfer mixture back to skillet, top with cheese and heat through on stove for about 4-5 minutes. Then place skillet in oven using broiler set at 400ºF, and melt cheese (about 5 minutes).
Serve with more sour cream, avocado and cilantro if desired and dig in!

Notes

SKILLET - if you don't have a cast iron skillet, simply cook the onions and garlic in whatever skillet you have, then you can combine everything and place in a casserole dish for broiling.

STORAGE - store leftovers in covered container; best enjoyed within 3 days.

Try my slow cooker method for prepping chicken. You can also poach chicken fairly quickly.

Nutrition info does not include additional toppings.

Nutrition