Green Chile Chicken Enchilada Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 teaspoons olive oil
02 -
1/2 cup diced yellow onion
03 -
1 1/4 teaspoons chili powder
04 -
1 teaspoon ground cumin
05 -
1/4 teaspoon garlic powder
06 -
Kosher salt and freshly ground black pepper, to taste
07 -
2 cups cooked, shredded chicken breast
08 -
425 grams canned black beans, rinsed and drained
09 -
1 cup diced fire roasted green chiles
10 -
2 tablespoons finely chopped cilantro
11 -
425 grams green enchilada sauce
12 -
5 corn tortillas, cut into triangles
13 -
1 cup shredded Monterey Jack cheese
→ Garnishes
14 -
Sliced avocado
15 -
Chopped cilantro
16 -
Plain Greek yogurt or sour cream
# Instructions:
01 -
Preheat oven to 220°C. Cut corn tortillas into 1/8ths to form triangles.
02 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Add diced onion, chili powder, cumin, garlic powder, salt, and pepper. Sauté for 2–3 minutes until onion is softened and spices are aromatic.
03 -
Lower heat to medium. Add shredded chicken, black beans, green chiles, and cilantro. Pour in green enchilada sauce and season with additional salt and pepper as desired. Stir thoroughly to combine.
04 -
Gently fold corn tortilla wedges into the mixture, ensuring all pieces are coated with sauce.
05 -
Sprinkle shredded Monterey Jack cheese evenly over the skillet. Transfer to oven and bake for 10–15 minutes, or until bubbling and the cheese is melted and golden.
06 -
Remove skillet from the oven. Garnish with additional cilantro, avocado slices, and a dollop of plain Greek yogurt or sour cream before serving.
# Notes:
01 -
Rotisserie chicken can be used in place of freshly cooked chicken breast for convenience.
02 -
Allow the skillet to cool slightly before serving to enhance flavor and ease of portioning.