Description
This Green Chile Chicken Enchilada Skillet is a flavorful and comforting one-pan meal that combines tender shredded chicken, black beans, fire-roasted green chiles, and corn tortillas all baked together in a savory green enchilada sauce, topped with melted Monterey Jack cheese and garnished with fresh avocado, cilantro, and creamy sour cream or Greek yogurt. Perfect for a quick weeknight dinner with minimal prep and maximum taste.
Ingredients
Skillet Ingredients
- 2 teaspoons olive oil
- 1/2 cup diced yellow onion
- 1 1/4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 2 cups cooked shredded chicken breasts or rotisserie chicken
- 15 ounce can black beans, rinsed and drained
- 1 cup diced fire roasted green chiles
- 2 tablespoons chopped cilantro
- 15 ounces green enchilada sauce
- 5 corn tortillas, cut into triangles
- 1 cup shredded Monterey Jack cheese
Garnishes
- Avocado slices
- Extra chopped cilantro
- Plain Greek yogurt or sour cream
Instructions
- Preheat and prep tortillas: Preheat your oven to 425° F. While it heats, cut the corn tortillas into 1/8ths (triangles) to prepare for layering in the skillet.
- Sauté aromatics and spices: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the diced yellow onion along with chili powder, ground cumin, and garlic powder. Sauté for a couple of minutes until the onion softens and becomes fragrant.
- Add main ingredients: Lower the heat to medium and add the shredded chicken, rinsed black beans, diced fire roasted green chiles, chopped cilantro, and green enchilada sauce to the skillet. Season with kosher salt and freshly ground black pepper to taste. Stir everything gently to combine.
- Incorporate tortillas: Add the corn tortilla wedges into the skillet and gently stir to coat the triangles thoroughly in the green enchilada sauce mixture.
- Top with cheese and bake: Sprinkle the shredded Monterey Jack cheese evenly over the top of the skillet mixture. Place the skillet in the preheated oven and bake for 10-15 minutes, or until the mixture is bubbly and the cheese is fully melted and slightly golden.
- Garnish and serve: Remove from the oven and top with extra chopped cilantro, slices of fresh avocado, and a dollop of plain Greek yogurt or sour cream if desired. Serve immediately while hot.
Notes
- You can use rotisserie chicken for convenience or cook and shred your own chicken breasts.
- For a spicier version, add diced jalapeños or additional chili powder.
- Ensure the skillet used is oven-safe to prevent damage during baking.
- Leftovers can be refrigerated and reheated; add fresh garnishes when serving again.
- For a lower-fat option, use reduced-fat cheese and Greek yogurt as garnish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
