Chicken Enchilada Skillet

By Rachel Cooks

Ingredients

1 tablespoon olive oil
½ cup diced yellow onion ((1 medium onion))
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon smoked paprika ((optional))
3 cups cooked shredded or diced chicken ((rotisserie or leftover chicken works great))
1 can (15 or 16 ounces) pinto beans, rinsed and drained
2 cans (10 ounces each) red enchilada sauce ( (or one 19 ounce can))
1 can (4 ounces) diced mild green chiles
6 (6-inch) corn tortillas, cut into bite-size pieces
2 cups shredded Mexican blend cheese, divided ((or cheddar/jack mix))
optional toppings: sour cream or Greek yogurt, diced avocado or guacamole, fresh cilantro, sliced green onions, jalapeño slices, lime wedges

Prep Time15mins
Cook Time25mins
Servings4

Instructions

Preheat oven to 400ºF.

Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Add garlic, cumin, chili powder, and smoked paprika and cook another 30 seconds.

Stir in chicken, beans, enchilada sauce, and green chiles until everything is well combined. Bring to a simmer.

Mix in the tortilla pieces. Stir to combine, pressing down the tortilla strips so they soak up the sauce. Let simmer gently for 2 to 3 minutes, until the tortillas begin to soften.

Stir in 1 cup of shredded cheese until melted.

Turn off the burner and sprinkle the remaining 1 cup cheese evenly over the contents of the skillet. Move the skillet to the oven and bake for 15 minutes or until bubbling and cheese is melted.

Let the skillet cool for 5 minutes before serving. Serve with your favorite garnishes like avocado, cilantro, and a dollop of sour cream.