Chicken Enchilada Skillet (Printable Version)
# What You'll Need:
01 -
1 small yellow onion, chopped into tiny pieces.
02 -
1 poblano or green bell pepper, seeded and diced.
03 -
1 teaspoon dried oregano leaves.
04 -
3 cups of shredded Mexican-style chicken, cooked.
05 -
1 tablespoon of good-quality extra virgin olive oil.
06 -
6 corn tortillas, cut into wedges.
07 -
¼ teaspoon black pepper, ground.
08 -
1 teaspoon garlic powder for flavor.
09 -
1 15-ounce can of low-sodium black or pinto beans, rinsed clean.
10 -
¾ teaspoon coarse kosher salt.
11 -
½ cup plain Greek yogurt, either 2% fat or whole milk.
12 -
20 ounces of a red enchilada sauce.
13 -
1 teaspoon ground cumin spice.
14 -
1 red bell pepper, seeded and chopped small.
15 -
1 cup shredded cheese (Mexican blend, cheddar, or pepper jack), split into two portions.
# Preparation Steps:
01 -
Warm the oven to 425°F and adjust racks to the middle and top sections.
02 -
Pour oil into an oven-safe skillet on medium heat. Stir in onion, peppers, and spices. Cook until browned, roughly 6 minutes. Move mixture to a large bowl.
03 -
In the bowl, combine the enchilada sauce, chicken, and beans. Mix in yogurt next. Stir tortilla wedges and ¼ cup of the cheese into the mixture.
04 -
Pour everything back into the skillet. Sprinkle the rest of the cheese on top evenly.
05 -
Place skillet in the oven's top section and bake for 10 minutes until it's bubbling. To brown the cheese slightly, broil for another 1-2 minutes if you like.
# Additional Tips:
01 -
You can chop and set aside the vegetables ahead, storing them overnight.
02 -
Keeps in the fridge for up to three days if stored well.
03 -
Opt for whole or 2% yogurt to avoid it separating.