Skillet Chipotle Chicken Enchilada Bake
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 people
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Calories
424 kcal
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Course
Main Course
Skillet Chipotle Chicken Enchilada Bake
Description
This recipe starts by cooking chicken breasts or thighs with chipotle peppers in adobo, green chiles, and enchilada sauce to infuse smoky heat. Once the chicken is cooked, it's shredded and combined with the flavorful sauce. In a skillet, layers are built with sauce, tortillas, chicken mixture, black beans, corn, and cheese, repeated twice for a substantial casserole.
Baked uncovered at 375°F, the layers meld as the cheese melts and browns slightly, the tortillas soften, and the beans and corn warm through. The dish offers a balance of smoky spiciness from the chipotle and a creamy, cheesy texture. The fresh scallions and cilantro garnish add brightness and color.
This dish is a filling main course that can serve as a convenient dinner. Using a skillet for both layering and baking minimizes dishes. Adjusting chicken cuts or chipotle provides control over the spice and texture. It's ideal for those wanting a Mexican-inspired enlivened casserole that’s rich and well layered.
Ingredients
- 3 chicken breast or 4-5 boneless skinless chicken thighs, boneless skinless
- 1 oz enchilada sauce canned
- 1 green chiles small jar
- 2 chipotles in adobo chopped
- 3 cups Monterey jack cheese shredded
- 6 inch corn tortillas
- 1 cup black beans
- 1 cup corn removed from the cob, fresh
- scallions to garnish
- cilantro to garnish
Instructions
- Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
- Preheat the oven to 375 degrees F.
- In a medium sized skillet, layer the ingredients, starting with a layer of sauce followed by 3 tortillas, ½ of the chicken, ½ of the black beans, ½ of the corn, ½ of the cheese. Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- Top with scallions and cilantro to serve. Cut into wedges as needed.
Notes
- Using chicken thighs may lengthen cooking time and requires checking doneness with a thermometer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 86mg | 29% |
| Sodium | 1069mg | 45% |
| Potassium | 492mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 964IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 460mg | 46% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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