Enchilada Skillet

Shredded chicken simmers with beans and tortilla strips in a bold enchilada sauce with lots of melted cheese.

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 25 views
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Enchilada SkilletFoto: Spend With Pennies

Ingredients

4 servings
  • 6 (6-inch each) corn tortillas
  • 1 tablespoon olive oil
  • 1 medium bell pepper (any color, chopped)
  • ½ medium yellow onion (diced)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 2 cups cooked shredded chicken
  • 15 ounces black beans (or pinto beans, 1 can, drained & rinsed)
  • 19 ounces red enchilada sauce (1 can)
  • 1 cup shredded Mexican cheese blend
  • toppings as desired (see note)

Steps

  1. Preheat the broiler to high heat (500°F).

  2. Cut the tortillas into ½ -inch strips and set aside.

  3. 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.

  4. Stir in the chicken, beans and enchilada sauce and let simmer uncovered for 3 to 4 minutes or until slightly thickened.

  5. 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.

Nutrition Facts

Macronutrients

Calories253
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Source: Spend With Pennies

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