Chicken, beans, and veggies are cooked in enchilada sauce and topped with loads of melty Mexican cheese for a delish single-pan dinner!
Anything that goes on a taco can go on an enchilada skillet! Try a dollop of salsa, sour cream, and some sliced black olives, jalapenos, green chilis, green onions, or guacamole. Crumble some tortilla chips or Fritos on top for a satisfying crunch.
Keep leftover enchilada skillet in a covered container in the refrigerator for up to 3 days and reheat portions in the microwave or bake in a casserole dish covered with foil. Serve leftover enchiladas on a bed of greens or rolled into a tortilla for a tasty meal on the go.
Freeze portions in zippered bags for up to 1 month and thaw overnight in the refrigerator before reheating.
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Shredded chicken simmers with beans and tortilla strips in a bold enchilada sauce with lots of melted cheese.
Skillet cast iron or oven proof
Preheat the broiler to high heat (500°F).
Cut the tortillas into ½ -inch strips and set aside.
In a 12-inch skillet, heat the olive oil over medium heat. Add the bell pepper, onion, chili powder, and cumin. Cook until softened, about 4 minutes.
Stir in the chicken, beans and enchilada sauce and let simmer uncovered for 3 to 4 minutes or until slightly thickened.
Add the tortilla strips and stir to combine, separating the strips from each other. Top with cheese and broil for 2 to 3 minutes or until the cheese is melted. Add toppings as desired and serve.
Store leftovers in the refrigerator for 3-4 days, or in the freezer for up to 1 month.
Calories: 253 | Carbohydrates: 6g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 322mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1308IU | Vitamin C: 39mg | Calcium: 342mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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