Description
This Chicken Enchilada Skillet is a flavorful and comforting one-pan meal combining tender shredded chicken, sautéed vegetables, creamy Greek yogurt, and melty cheese baked to perfection with corn tortillas and red enchilada sauce. It’s an easy, family-friendly recipe that brings all the classic enchilada flavors without the fuss of rolling individual tortillas.
Ingredients
Scale
Skillet Mixture
- 1 tablespoon 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 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 20 ounces red enchilada sauce (homemade or store-bought)
- 3 cups cooked, shredded chicken
- 1 (15-ounce) can low-sodium black beans or pinto beans, rinsed and drained
- ½ cup 2% or whole milk plain Greek yogurt
- 6 corn tortillas, cut into quarters
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend), divided
Optional Toppings
- Diced avocado
- Sliced jalapeño
- Chopped fresh cilantro
- Additional Greek yogurt or sour cream
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 425°F (220°C), positioning racks in the upper third and center. Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion, red and poblano peppers, along with garlic powder, cumin, oregano, salt, and pepper. Sauté the vegetables until they are tender and fragrant.
- Combine Skillet Ingredients: Remove the skillet from heat and transfer the sautéed vegetables to a mixing bowl. Stir in the enchilada sauce, shredded chicken, rinsed beans, and Greek yogurt until well combined. Gently fold in the tortilla quarters and ¼ cup of the shredded cheese.
- Assemble and Bake: Spoon the combined mixture back into the skillet, spreading evenly. Sprinkle the remaining ¾ cup of cheese over the top. Bake the skillet on the oven’s upper third rack for about 10 minutes, or until the cheese is bubbly. For a golden brown finish, broil for an additional 1-2 minutes, watching closely to prevent burning.
- Rest and Serve: Let the skillet rest for a few minutes after baking. Serve hot, topped with your choice of diced avocado, sliced jalapeños, fresh cilantro, and additional Greek yogurt or sour cream for extra creaminess and flavor.
Notes
- You can substitute the poblano pepper with a green bell pepper for a milder flavor.
- Using an oven-safe skillet is key to assembling and baking this dish without transferring ingredients to another pan.
- For a spicier dish, add diced jalapeño peppers to the sautéed vegetables or use a spicy enchilada sauce.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- This recipe can be easily doubled for a larger crowd, just use a bigger oven-safe dish or skillet.
