Chicken Enchilada Skillet
Ingredients
The base
-
1
tablespoon
extra virgin olive oil
-
1
small
yellow onion, diced
-
1
medium
red bell pepper, cored and diced
-
1
medium
poblano pepper, cored and diced
-
1
teaspoon
garlic powder
-
1
teaspoon
ground cumin
-
1
teaspoon
dried oregano
-
¾
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
The filling
-
20
ounces
red enchilada sauce
-
3
cups
cooked shredded chicken
-
1
15-ounce can
low sodium black beans, rinsed and drained
-
½
cup
plain Greek yogurt
-
6
corn tortillas, cut into quarters
-
1
cup
shredded cheese, divided
Toppings
-
to taste
diced avocados
-
to taste
sliced jalapeno
-
to taste
chopped fresh cilantro
-
to taste
additional Greek yogurt or sour cream
Instructions
- Preheat the oven to 425°F and heat oil in a large oven-safe skillet.
- Sauté the onion, bell peppers, and spices until the vegetables are tender.
- Transfer the sautéed vegetables to a mixing bowl and combine with enchilada sauce, chicken, and beans.
- Stir in Greek yogurt, tortilla quarters, and part of the cheese.
- Return the mixture to the skillet, top with remaining cheese, and bake until bubbly.
- Let it rest before serving with desired toppings.
Nutrition Facts (estimated)
Servings
5
Calories
497
Total fat
15g
Total carbohydrates
51g
Total protein
41g
Sodium
mg
Cholesterol
78mg
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