Description
This Chicken Enchilada Skillet recipe is a flavorful, one-pan Mexican-inspired dish combining tender shredded chicken, sautéed veggies, black beans, and green enchilada sauce, all layered with chopped corn tortillas and topped with melted Monterey Jack cheese. Baked to bubbly perfection and served with fresh toppings like diced red onion, cilantro, avocado, and lime wedges, it makes for a comforting and easy-to-make meal perfect for busy weeknights.
Ingredients
Vegetables and Aromatics
- 1 cup diced yellow onion (120 grams)
- 2 cups diced poblano pepper (240 grams)
- 3 cloves garlic, minced
- 1/2 cup full-fat plain Greek yogurt (4 ounces)
- For serving: diced red onion, cilantro, avocado, lime wedges
Protein and Beans
- 4 heaping cups shredded chicken (1 pound, preferably chicken thighs)
- 1 15.5-ounce can black beans, drained and rinsed
Pantry and Dairy
- 1 tablespoon olive oil
- 1 16-ounce jar green enchilada sauce
- 1 4-ounce can diced green chiles (mild)
- 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
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to get it ready for baking the enchilada skillet.
- Sauté the veggies: Heat a large oven-safe skillet over medium heat and add the olive oil. Once hot, add the diced onion along with salt and pepper to taste, sautéing for 3-4 minutes until soft. Add the diced poblano peppers and minced garlic next, cooking for another 4-5 minutes until the peppers are tender. Turn off the heat.
- Combine the skillet ingredients: To the skillet with sautéed vegetables, add the drained black beans, shredded chicken, green enchilada sauce, diced green chiles, Greek yogurt, cumin, coriander, and additional salt and pepper to taste. Stir well to combine all ingredients evenly. You can transfer everything to a large bowl to mix, but mixing directly in the skillet saves dishes.
- Add tortillas and cheese: Stir in roughly chopped corn tortillas, saving some pieces to sprinkle on top. Spread the remaining tortilla pieces over the surface and then evenly top with shredded Monterey Jack cheese.
- Bake: Place the skillet in the preheated oven and bake for 20 minutes until the mixture is bubbling and the cheese has melted. For extra browning, you can broil for 2-5 minutes—watch carefully to avoid burning.
- Serve and enjoy: Remove from the oven and serve immediately, garnished with your choice of diced red onion, chopped cilantro, fresh avocado slices, and lime wedges for squeezing over.
Notes
- Using chicken thighs adds more moisture and flavor compared to chicken breasts.
- Adjust the heat level by choosing mild or spicy diced green chiles to suit your taste.
- If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a dairy-free version, substitute Greek yogurt and cheese with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
