Chicken Enchilada Skillet (Print Version)
# Ingredients:
01 -
6 corn tortillas, cut into fourths.
02 -
1 small yellow onion, chopped finely.
03 -
1 poblano or green bell pepper, seeded and diced.
04 -
1 teaspoon ground cumin powder.
05 -
1 teaspoon garlic powder seasoning.
06 -
1 red bell pepper, seeded and chopped.
07 -
1 tablespoon olive oil, extra virgin.
08 -
¾ teaspoon kosher salt for taste.
09 -
½ cup plain Greek yogurt (2% or whole).
10 -
3 cups shredded chicken, pre-cooked.
11 -
1 teaspoon dried oregano leaves.
12 -
¼ teaspoon freshly ground black pepper.
13 -
20 ounces of red enchilada sauce.
14 -
1 15-ounce can of drained, rinsed low-sodium pinto or black beans.
15 -
1 cup shredded cheese (Mexican blend, cheddar, or pepper jack), keep some for topping.
# Instructions:
01 -
Move oven racks to the top and center positions. Heat oven to 425°F.
02 -
Warm olive oil in a skillet that's oven-friendly over medium heat. Cook onions, peppers, and spices until they soften and brown, about 6 minutes. Pour into a large bowl.
03 -
In the same bowl, combine enchilada sauce, shredded chicken, and beans. Stir in yogurt, folded gently. Add tortilla quarters and mix in 1/4 cup of cheese.
04 -
Pour the prepared filling back into the skillet, and then sprinkle the rest of the shredded cheese on top.
05 -
Place skillet on the top rack and bake for 10 minutes or until bubbling. If you'd like the cheese browned, broil for 1-2 minutes after baking.
# Notes:
01 -
You can chop the veggies a day ahead and refrigerate them.
02 -
Eat leftovers within 3 days after storing them in the fridge.
03 -
Opt for whole or 2% yogurt to keep it from curdling.