Description
This Green Chile Chicken Enchilada Skillet is a flavorful, easy-to-make meal combining shredded chicken, black beans, fire-roasted green chiles, and spicy green enchilada sauce all baked together with corn tortillas and melted Monterey Jack cheese. Perfect for a comforting weeknight dinner, it is topped with fresh avocado, cilantro, and a dollop of Greek yogurt or sour cream for a creamy finish.
Ingredients
Scale
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
- 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
Garnishes
- Avocado slices
- Extra chopped cilantro
- Plain Greek yogurt or sour cream
Instructions
- Preheat and prepare tortillas: Preheat your oven to 425°F. Cut the corn tortillas into eighths, forming triangular wedges, and set aside.
- Sauté onions and spices: Heat olive oil in a large oven-safe skillet over medium-high heat. Add diced yellow onion along with chili powder, ground cumin, garlic powder, salt, and pepper. Sauté for a couple of minutes until the onions soften and the spices are aromatic.
- Combine chicken mixture: Lower the heat to medium, then add the shredded chicken, rinsed black beans, fire roasted green chiles, chopped cilantro, and green enchilada sauce into the skillet. Stir well to combine all ingredients.
- Add tortillas and mix: Add the tortilla wedges to the skillet and stir gently to coat them thoroughly with the enchilada sauce mixture.
- Top with cheese and bake: Sprinkle shredded Monterey Jack cheese evenly over the mixture. Place the skillet in the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove the skillet from the oven. Garnish with extra chopped cilantro, fresh avocado slices, and a dollop of plain Greek yogurt or sour cream as desired. Serve hot.
Notes
- You can use rotisserie chicken for a quicker option or cook your own shredded chicken breasts.
- Adjust the chili powder and green chiles amount to control the spice level.
- For a gluten-free version, confirm the corn tortillas and enchilada sauce are certified gluten free.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- Adding a squeeze of lime juice before serving can brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: green chile chicken enchilada skillet, easy enchilada recipe, baked chicken enchiladas, Mexican skillet dinner, healthy enchilada skillet
