Chicken Enchilada Skillet (Print Version)
# Ingredients:
01 -
1 small yellow onion, chopped.
02 -
1 poblano or green bell pepper, chopped and seeds removed.
03 -
1 red bell pepper, chopped and cored.
04 -
1 tablespoon olive oil (use extra virgin if you have it).
05 -
1 teaspoon of cumin powder.
06 -
1 teaspoon garlic powder.
07 -
1 teaspoon dried oregano flakes.
08 -
¾ teaspoon coarse salt.
09 -
¼ teaspoon ground pepper.
10 -
20 oz of red enchilada sauce.
11 -
3 cups of shredded cooked chicken (Mexican style if possible).
12 -
1 can (15 oz) black or pinto beans, rinsed and drained.
13 -
½ cup of Greek yogurt (use 2% or full fat).
14 -
6 corn tortillas, sliced into quarters.
15 -
1 cup of shredded cheese (pepper jack, Mexican blend, or cheddar), split in half.
# Instructions:
01 -
Move oven racks to the upper and middle levels. Heat oven to 425°F.
02 -
Warm oil in a skillet that can go in the oven. Toss in onion, peppers, and spices and cook until everything softens and browns, about 6 minutes. Scoop mixture into a bowl.
03 -
In the bowl, mix the enchilada sauce, beans, and chicken. Stir in yogurt first, then gently add tortilla wedges and 1/4 cup of the cheese.
04 -
Pour the combined mixture back into the skillet. Sprinkle the cheese you saved earlier over the top.
05 -
Slide into the oven's upper rack and bake for 10 minutes or until bubbly. Optional tip: set it to broil for 1-2 minutes to make the cheese golden brown.
# Notes:
01 -
Chop the vegetables in advance and refrigerate to save time.
02 -
Store leftovers in the fridge for up to 3 days.
03 -
Stick to full-fat or 2% yogurt so it doesn’t separate.