A hearty skillet featuring tender chicken, corn tortillas, cheese, and zesty enchilada sauce with fresh toppings.
# What You Need:
→ Meats
01 - 2 cups cooked, shredded chicken (rotisserie or poached)
→ Vegetables
02 - 1 small onion, finely chopped
03 - 1 bell pepper, diced
04 - 2 cloves garlic, minced
→ Sauces & Canned Goods
05 - 1 1/2 cups red enchilada sauce
06 - 1 (14 oz) can black beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned)
→ Tortillas
08 - 6 small corn tortillas, cut into strips
→ Dairy
09 - 1 1/2 cups shredded Mexican blend cheese (cheddar or Monterey Jack optional)
→ Seasonings
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Toppings (optional)
14 - Chopped cilantro
15 - Sliced green onions
16 - Sour cream
17 - Diced avocado
18 - Lime wedges
# Directions:
01 - Heat a large oven-safe skillet over medium heat and add a splash of oil. Sauté chopped onion and diced bell pepper until softened, about 3 to 4 minutes. Add minced garlic and cook for an additional minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper to the sautéed vegetables.
03 - Add shredded chicken, black beans, and corn kernels to the skillet, tossing everything together until evenly mixed.
04 - Pour in the red enchilada sauce and bring the mixture to a gentle simmer.
05 - Fold in the tortilla strips until they are thoroughly coated with the sauce and combined with the other ingredients.
06 - Sprinkle the shredded cheese evenly over the skillet contents. Cover and cook on low heat for 5 minutes until cheese is melted, or place skillet under a broiler for 2 to 3 minutes until cheese is bubbly and golden.
07 - Remove from heat and allow to rest for 2 minutes. Garnish with desired optional toppings such as cilantro, green onions, sour cream, avocado, or lime wedges. Serve immediately.
