Skillet Enchiladas

Simplify dinner with this easy enchilada skillet recipe

Course Dinner

Cuisine Mexican American

Keyword chicken enchilada skillet, enchilada skillet, skillet enchiladas

Prep Time 5

Cook Time 30

Servings servings

Calories 456kcal

Preheat oven to 350F.
Place chicken breasts in a sauce pan and fill with water. Bring the pot to a boil, reduce to a simmer and cover the pot. Simmer for 14 minutes, remove the chicken breasts from the pot and allow to cool. When it has cooled slightly, shred the chicken with 2 forks.
Slice the corn tortillas into strips and then cut each strip in half. Set aside. Drain and rinse black beans.
Heat oil in a large oven safe skillet over medium heat and saute the onion and green chiles in the oil until the onions are soft about 3-4 minutes. Season with salt and pepper.
Add the black beans, shredded chicken and enchilada sauce to the skillet and toss to combine. Simmer for 5 minutes.
Turn off the heat and mix the cut up tortillas into the skillet and top with the shredded cheese.
Place in the oven and bake at 350F for 5-8 minutes or until the cheese is melted and bubbling.

If you use all corn tortillas, this recipe is gluten free just be sure to check the ingredients in your enchilada sauce
You can use a green enchilada sauce or mole in place of the red enchilada sauce
To make this recipe dairy free, use a dairy free cheese in place of the shredded cheese
You can use kidney or pinto beans in place of the black beans