Chicken Enchilada Skillet (Print Version)
# Ingredients:
01 -
1 red bell pepper, diced after removing the seeds.
02 -
1 poblano or green sweet pepper, diced and cored.
03 -
2% or whole plain Greek yogurt, ½ cup.
04 -
¼ teaspoon freshly ground black pepper.
05 -
6 corn tortillas, sliced into quarters.
06 -
1 tablespoon of olive oil, extra virgin.
07 -
1 teaspoon of garlic powder.
08 -
1 teaspoon of dried oregano.
09 -
1 small diced yellow onion.
10 -
1 cup shredded cheese (pepper jack, cheddar, or Mexican blend), save some for topping.
11 -
1 teaspoon ground cumin.
12 -
¾ teaspoon kosher salt.
13 -
3 cups of already cooked, shredded chicken with Mexican flavors.
14 -
Black or pinto beans, 1 can of 15 ounces, drained and rinsed.
15 -
20 ounces of red enchilada sauce.
# Instructions:
01 -
Set the oven to heat up at 425°F and position racks to the center and top levels.
02 -
Warm oil in an oven-safe dish on the stove at medium heat. Cook peppers, onion, and spices until softened and lightly browned, around 6 minutes. Move them to a bowl afterward.
03 -
In the same bowl, combine the sauce, shredded chicken, and rinsed beans. Mix in the yogurt. Add tortilla quarters and ¼ cup of cheese and fold together.
04 -
Pour the combined mixture back into the skillet. Spread the rest of the cheese over the top evenly.
05 -
Place skillet on the top rack of the oven to cook for about 10 minutes until bubbly. If you like, broil for 1-2 minutes to crisp up the cheese.
# Notes:
01 -
Chop and prepare veggies the night before to save time.
02 -
Store leftovers in the fridge for up to 3 days.
03 -
Stick to whole or 2% yogurt to avoid splitting.