CHEESY CHICKEN ENCHILADA SKILLET

Ingredients

• 1 T safflower oil (or other neutral oil)
• 1 yellow onion, chopped
• 2 garlic cloves, crushed + minced
• 1 t ground cumin
• 1 t kosher salt
• 1 C hot red salsa
• 1 C medium red salsa
• 1/2 C sour cream
• 4 corn tortillas, torn into quarters
• 4 C shredded cooked chicken
• 1 (15 oz) black beans, drained
• 1 C shredded cheese (I used Monterey Jack)
• 1 jalapeño, sliced

Instructions

1. Preheat oven to 450 degrees.

2. Heat the oil in an ovenproof skillet over medium heat. Add the onion, garlic, cumin and salt. Sauté until softened, about 5 minutes.

3. Add the salsa, sour cream and 1/4 C water to the onion mixture and stir to combine.

4. Fold in the tortillas, chicken and black beans. Bring the mixture to a simmer and cook for 5 - 7 minutes until warmed through.

5. Sprinkle with the shredded cheese and bake until the cheese is melted and bubbly, about 10 - 12 minutes.

6. Garnish with sliced jalapeños and serve immediately.

Serves 4

To Be Noted

• This is my slightly adapted version of the Cheesy Chicken Enchilada Skillet recipe from Epicurious, April 2017.

Category: Lunch + Dinner

<<< Return to Recipes