Chicken Enchilada Skillet

Name: Chicken Enchilada Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 1 tbsp extra virgin olive oil; 1 small yellow onion (diced); 1 red bell pepper (cored and diced); 1 poblano pepper (or green bell pepper, cored and diced); 1 tsp garlic powder; 1 tsp ground cumin; 1 tsp dried oregano; 3/4 tsp kosher salt; 1/4 tsp ground black pepper; 20 oz red enchilada sauce; 3 cup cooked shredded crockpot Mexican chicken; 1 15-ounce can low sodium black beans (or low sodium pinto beans, rinsed and drained); 1/2 cup 2% or whole plain Greek yogurt (do not use fat free or it may curdle); 6 corn tortillas (cut into quarters); 1 cup shredded cheese (such as sharp cheddar or cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack, divided); For serving: diced avocados (sliced jalapeno, chopped fresh cilantro, additional Greek yogurt or sour cream)

By Erin Clarke · WellplatedPublic

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This easy chicken enchilada skillet cooks in one pan and is made with simple, healthy ingredients. Light on calories and big on flavor!

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5

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Recipe source

This recipe was taken from Chicken Enchilada Skillet · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 5 people

Cooking for

1 tbspextra virgin olive oil
1small yellow onion (diced)
1red bell pepper (cored and diced)
1poblano pepper (or green bell pepper, cored and diced)
1 tspgarlic powder
1 tspground cumin
1 tspdried oregano
0.75 tspkosher salt
0.25 tspground black pepper
570 gred enchilada sauce
3 cupcooked shredded crockpot Mexican chicken
115-ounce can low sodium black beans (or low sodium pinto beans, rinsed and drained)
0.5 cup2% or whole plain Greek yogurt (do not use fat free or it may curdle)
6corn tortillas (cut into quarters)
1 cupshredded cheese (such as sharp cheddar or cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack, divided)
—For serving: diced avocados (sliced jalapeno, chopped fresh cilantro, additional Greek yogurt or sour cream)

Steps

1
Place racks in the upper third and center of your oven and preheat the oven to 220°C.
2
Heat the oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the onion, bell pepper, poblano pepper, garlic powder, cumin, salt, and black pepper. Sauté until the vegetables brown and are becoming tender, about 6 minutes.
3
Remove the skillet from the heat and transfer the mixture to a large mixing bowl. Keep the skillet handy. Add the enchilada sauce, chicken, and beans and stir to combine. Stir in the Greek yogurt. Fold in the tortilla quarters and 1/4 cup of the cheese.
4
Spoon the mixture back into the same skillet. Sprinkle the remaining cheese over the top.
5
Transfer the skillet to the oven, placing it on the upper third rack, and bake until the cheese is hot and bubbling, 10 minutes. If you like, switch the oven to broil and broil for a minute or two to make the top of the cheese brown (don't walk away to make sure the cheese doesn't burn). Remove from the oven (be careful, the skillet handle will be hot!). Let rest a few minutes, then serve hot with desired toppings.

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Per portion

Calories: ~63.1 kcal
Protein: ~3.7 g
Fat: ~4.9 g
Carbs: ~11.4 g
Fiber: ~1.8 g
Sodium: ~976.9 mg

One ingredient still needs a USDA food link. garlic powder, ground cumin, dried oregano, ground black pepper, 15-ounce can low sodium black beans (or low sodium pinto beans, rinsed and drained), corn tortillas (cut into quarters), shredded cheese (such as sharp cheddar or cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack, divided), For serving: diced avocados (sliced jalapeno, chopped fresh cilantro, additional Greek yogurt or sour cream) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 5-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

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Partial · 15/16 ingredients linked