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Skillet Chicken Enchiladas

Skillet Chicken Enchiladas

This Skillet Chicken Enchiladas is an easy dinner that offers warm, savory, cheesy flavors with less work.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 391 kcal

Equipment

  • large oven-safe skillet

Ingredients
  

  • 1 spray cooking spray for misting
  • 2 teaspoons olive oil
  • 1 small yellow bell pepper, diced (about 1 cup)
  • 6 green onions, thinly sliced white/light green and dark green parts separated
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 2.5 cups cooked shredded chicken (12 ounces)
  • 2 cups mild green enchilada sauce (jarred or canned, 15 to 16 oz)
  • 1 can no-salt added pinto beans rinsed and drained (15 oz)
  • 8 pieces corn tortillas each cut into 6 wedges (about 8 ounces total)
  • 2 cups shredded Monterey jack or Mexican blend cheese divided
  • Optional toppings green onion tops, fresh cilantro, halved grape tomatoes, thinly sliced radishes, diced or sliced avocado, tortilla strips, sour cream, or lime crema

Instructions
 

  • Preheat the oven to 425℉.
  • Place a large oven-safe skillet over medium heat on the stovetop. Mist it with cooking spray, then add the olive oil and swirl to coat. Add the bell pepper and green onions (white/light green parts). Cook, stirring occasionally, until the vegetables are tender, 6-7 minutes.
  • Turn off the heat. Add the chili powder, cumin, garlic powder, oregano, shredded chicken, enchilada sauce, and beans. Stir well to combine.
  • Gently fold in ¾ cup of the cheese and the corn tortilla wedges so that the tortillas are well coated with sauce and are dispersed evenly throughout the mixture.
  • Sprinkle the remaining 1 ¼ cups shredded cheese over top and bake until the cheese is melted and bubbly, 12-15 minutes.
  • Remove the skillet from the oven.
  • Top with desired toppings and serve warm.
  • Store leftovers in an airtight container for up to 4 days or in the freezer for up to 3 months.

Notes

Make a simple crema sauce by thinning sour cream with a few teaspoons of milk and a squeeze of lime juice. For dairy free, omit the cheese or use dairy-free cheese shreds. For vegetarian, omit the chicken and use 8 ounces sliced mushrooms. Proceed with the recipe as written.

Nutrition

Serving: 1of the recipeCalories: 391kcalCarbohydrates: 29gProtein: 28gFat: 18gSaturated Fat: 7gCholesterol: 73mgSodium: 1090mgFiber: 6gSugar: 4g
Keyword cheesy, Easy Dinner, Family Friendly, fiber, protein, Skillet Chicken Enchiladas
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