Description
Love enchiladas but not the work of rolling them? This cheesy Chicken Enchilada Skillet brings together seasoned ground chicken, creamy pinto beans, tender corn tortillas, and rich enchilada sauce in one bubbling skillet. Dinner in 40 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, grated or finely chopped
- 1 pound ground chicken (or other ground meat- see notes about making your own ground chicken)
- 1/2-3/4 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon oregano
- 4-ounce can green chilies (or use 1/2 cup diced poblano pepper or one chopped jalapeño, and sauté it with the onion )
- 15-ounce can pinto beans (or black beans) (1 1/2 cups), drained
- 1 1/2 cups enchilada sauce ( green or red)
- 5-6 corn tortillas, cut or torn
- 1 cup pepper jack cheese, shredded, divided
- Garnish ideas: fresh tomatoes, salsa, avocado, guacamole, scallions, cilantro, sour cream, sliced jalapeños, and hot sauce.
Instructions
- Preheat oven to 425°F.
- Saute. In a large 10- to 11-inch cast-iron skillet or oven-proof skillet, over medium-high heat, sauté onions for 3-5 minutes. Add garlic and cook for another minute, stirring a few times.
- Cook meat and spices. Add ground chicken along with salt, chili powder, cumin, smoked paprika, and oregano. Cook for about 5 minutes, breaking up the meat as it browns and allowing the spices to coat the chicken evenly. Cook it all the way through.
- Combine. Stir in green chiles, beans, half the cheese, and enchilada sauce. Add cut-up tortillas and fold them in gently to coat them in the sauce. Give the pan a shake. Turn off the heat. Top with the remaining cheese.
- Bake for 10-12 minutes. Broil to desired browning.
- Serve with garnishes on the table.
Notes
Like it spicy? Swap the smoked paprika for chipotle powder, or/and add jalapeño or use hot canned green chiles instead of mild.
Store leftovers in a sealed, airtight container in the fridge for up to 4 days. Warm at 350°F in the oven or air fryer.
Chicken. For a shortcut, use rotisserie or leftover roasted chicken. Reduce the salt and toss the chicken with the spices, cooking for 1–2 minutes before adding the sauce.
Add extra veggies: corn, zucchini, bell pepper, kale or spinach.
Make your own ground chicken: Cut chicken breasts or thighs into 1-inch cubes and spread them on a tray, making sure the pieces don’t touch. Freeze for 20–30 minutes, until partially frozen but not hard. Working in batches, add about one-third of the chicken to a food processor and pulse until ground. Transfer to a bowl and repeat with the remaining chicken.
Nutrition
- Serving Size: 1/6th of the skillet
- Calories: 350
- Sugar: 4.2 g
- Sodium: 588.5 mg
- Fat: 7.9 g
- Saturated Fat: 2 g
- Carbohydrates: 36.2 g
- Fiber: 9.2 g
- Protein: 25.5 g
- Cholesterol: 76.7 mg
