Green Chile Chicken Enchilada Skillet
User Reviews
4.5
Green Chile Chicken Enchilada Skillet
Description
Green Chile Chicken Enchilada Skillet brings together cooked shredded chicken and black beans with diced onions sautéed in olive oil alongside chili powder, cumin, and garlic powder. Fire-roasted green chiles add a smoky dimension, while green enchilada sauce envelops all ingredients, including cut corn tortilla wedges, creating a hearty filling. The skillet is baked until bubbly and golden with Monterey Jack cheese melted on top, providing a creamy, savory crust.
The dish balances warmth and spice with smooth avocado and the cool tang of sour cream or Greek yogurt when garnished. The corn tortillas soften yet maintain some texture, complementing the tender chicken and beans. Its preparation in a single skillet also reduces cleanup.
This skillet meal works well as a satisfying main dish, suitable for casual dinners where a comforting Mexican-inspired casserole is desired. Serving it straight from the oven topped with fresh cilantro and avocado slices enhances the freshness and richness.
Ingredients
- 2 teaspoons olive oil
- 1/2 cup yellow onion diced
- 1 1/4 teaspoons chili powder
- 1 teaspoon cumin ground
- 1/4 teaspoon garlic powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 2 cups chicken breast or rotisserie chicken, cooked, shredded
- 15 ounce black beans rinsed and drained, canned
- 1 cup green chiles diced, fire roasted
- 2 tablespoons cilantro chopped
- 15 ounces Green enchilada sauce
- 5 corn tortillas cut into triangles
- 1 cup Monterey jack cheese shredded
- avocado plain Greek yogurt or sour cream for garnish
- cilantro
- Greek yogurt
Instructions
- Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
- Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
- Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
- Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it's bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices and sour cream or plain Greek yogurt if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 37g | 74% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 1371mg | 57% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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