Description
This Green Chile Chicken Enchilada Skillet is a quick and easy one-pan meal that is loaded with flavor. Perfect for a weeknight dinner, this dish combines tender shredded chicken, black beans, green chiles, and gooey cheese, all baked in a zesty green enchilada sauce.
Ingredients
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Main Ingredients:
- 2 teaspoons olive oil
- 1/2 cup diced yellow onion
- 1 1/4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
Additional Ingredients:
- 2 cups cooked shredded chicken breasts, or rotisserie chicken
- 15 ounce can black beans, rinsed and drained
- 1 cup diced fire roasted green chiles
- 2 tablespoons chopped cilantro
- 15 ounces green enchilada sauce
- 5 corn tortillas, cut into triangles
- 1 cup shredded Monterey Jack cheese
- Avocado, cilantro, and plain Greek yogurt or sour cream for garnish
Instructions
- Preheat oven: Preheat oven to 425°F. Cut the corn tortillas into 1/8ths.
- Sauté onions and spices: Heat olive oil in a large oven-safe skillet over medium-high heat. Add onion, chili powder, cumin, garlic powder, salt, and pepper. Sauté until onion softens.
- Add remaining ingredients: Reduce heat to medium. Add chicken, black beans, green chiles, cilantro, green enchilada sauce, salt, and pepper. Stir in corn tortilla wedges.
- Bake: Top with cheese and bake for 10-15 minutes until bubbly and cheese is melted.
- Serve: Garnish with cilantro, avocado, and yogurt or sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 80mg
