Chicken Enchilada Skillet

About This Recipe

Take the work out of enchiladas and make this green chicken enchilada skillet. Made in one pan, ready in 40 minutes, and no rolling required! They're packed with protein and make a healthy, filling, and delicious meal that everyone will love. Gluten-free.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion ((120 grams))
• 2 cups diced poblano pepper ((240 grams))
• 3 cloves garlic, minced
• 1 15.5-ounce can black beans, drained and rinsed
• 4 heaping cups shredded chicken ((1 pound - I suggest using chicken thighs))
• 1 16-ounce jar green enchilada sauce
• 1 4-ounce can diced green chiles ((I used mild))
• 1/2 cup full-fat plain greek yogurt ((4 ounces))
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 4 corn tortillas, roughly chopped
• 1 cup shredded monterey jack cheese ((2.5 ounces))
• salt and pepper, to taste
• for serving: diced red onion, cilantro, avocado, lime wedges...

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Saute your veggies. Heat a large oven-safe skillet over medium heat, add the oil, and let it get hot. Add the onion and salt and pepper, and saute for 3-4 minutes until softened. Then add the peppers and garlic, and saute for another 4-5 minutes. Turn off the heat.
3. Make your enchilada skillet. Add black beans, shredded chicken, enchilada sauce, green chiles, greek yogurt, cumin, coriander, and some salt and pepper to your skillet. Mix well to fully combine. If desired, you can transfer the veggie mixture to a large bowl and mix everything in there as the pan will be pretty full. I like to do it in the pan to save dishes. Then add your chopped corn tortillas, saving some to place on top, and stir to combine with the chicken mixture. Sprinkle the remaining tortilla pieces on top. Finally, top with shredded cheese to cover the chicken mixture.
4. Bake for 20 minutes until bubbling and cheese is melted. If desired, you can place it under the broiler for 2-5 minutes, watching carefully to make sure the cheese doesn’t burn.
5. Enjoy! Serve with your favorite topping and sides.