Enchilada Skillet

By spend with pennies

Ingredients

6 (6-inch each) corn tortillas
1 tablespoon olive oil
1 medium bell pepper (any color, chopped)
½ medium yellow onion (diced)
1 teaspoon chili powder
½ teaspoon cumin
2 cups cooked shredded chicken
15 ounces black beans (or pinto beans, 1 can )
19 ounces red enchilada sauce (1 can)
1 cup shredded Mexican cheese blend
toppings as desired (see note)

Prep Time15mins
Cook Time15mins
Servings4

Instructions

Preheat the broiler to high heat (500°F).

Cut the tortillas into ½ -inch strips and set aside.

In a 12-inch skillet, heat the olive oil over medium heat. Add the bell pepper, onion, chili powder, and cumin. Cook until softened, about 4 minutes.

Stir in the chicken, beans and enchilada sauce and let simmer uncovered for 3 to 4 minutes or until slightly thickened.

Add the tortilla strips and stir to combine, separating the strips from each other. Top with cheese and broil for 2 to 3 minutes or until the cheese is melted. Add toppings as desired and serve.