Chicken Enchilada Skillet
Ingredients
The base
-
2
tbsp
avocado oil
-
½
yellow onion
diced
-
4
cups
cooked shredded chicken
-
1
14oz can
black beans, drained and rinsed
-
1
10oz can
enchilada sauce
-
1
4oz can
diced green chiles
-
1
cup
mild salsa
-
⅓
cup
water
-
½
tsp
salt
-
½
tsp
oregano
-
½
tsp
cumin
-
½
tsp
onion powder
-
6
6-inch
corn tortillas, cut into strips
-
2
cups
shredded Mexican or cheddar cheese
Optional toppings
-
to taste
sour cream
-
to taste
hot sauce
-
to taste
cilantro
Instructions
- Preheat the oven to 350ºF.
- Heat a large oven-safe sauté pan over medium-high heat and add the avocado oil.
- Once hot, add the diced onions and sauté for 5 minutes.
- Stir in the cooked chicken, black beans, enchilada sauce, diced green chiles, salsa, and water.
- Add the spices and then the tortilla strips, mixing well.
- Bring the mixture to a simmer and cook for 8 minutes.
- Remove from heat and sprinkle cheese on top.
- Transfer the pan to the oven and bake for 15 minutes.
- Let cool for 10 minutes before serving and add optional toppings as desired.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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