Chicken Enchilada Skillet (Print Version)
# Ingredients:
01 -
1 tablespoon extra virgin olive oil.
02 -
1 small yellow onion, diced.
03 -
1 red bell pepper, cored and diced.
04 -
1 poblano pepper or green bell pepper, cored and diced.
05 -
1 teaspoon garlic powder.
06 -
1 teaspoon ground cumin.
07 -
1 teaspoon dried oregano.
08 -
¾ teaspoon kosher salt.
09 -
¼ teaspoon ground black pepper.
10 -
20 ounces red enchilada sauce.
11 -
3 cups cooked shredded Mexican chicken.
12 -
1 15-ounce can low sodium black beans or pinto beans, rinsed and drained.
13 -
½ cup 2% or whole plain Greek yogurt.
14 -
6 corn tortillas, cut into quarters.
15 -
1 cup shredded cheese (cheddar, Mexican blend, or pepper jack), divided.
# Instructions:
01 -
Position racks in upper third and center of oven. Preheat to 425°F.
02 -
Heat oil in oven-safe skillet over medium heat. Sauté onion, peppers, and seasonings until vegetables brown, about 6 minutes. Transfer to mixing bowl.
03 -
Add enchilada sauce, chicken, beans to bowl. Stir in yogurt. Fold in tortilla pieces and 1/4 cup cheese.
04 -
Return mixture to skillet. Top with remaining cheese.
05 -
Bake in upper third of oven for 10 minutes until bubbly. Optional: broil 1-2 minutes to brown cheese.
# Notes:
01 -
Can be made ahead by prepping vegetables and storing overnight.
02 -
Leftovers keep for 3 days in refrigerator.
03 -
Use 2% or whole yogurt to prevent curdling.