Skillet Green Chili Enchilada Bake
A warm, easy one-pan meal blending tender chicken, beans, and green enchilada sauce, perfect for a fast weeknight dinner.
Ingredients
Main Ingredients
- 8 pieces corn tortillas
- 2 cups cooked chicken, shredded Shred chicken from rotisserie or leftover roast for fast prep.
- 1 can green enchilada sauce (10 oz)
- 1 can diced green chiles (4 oz) Adjust chili heat by using mild or hot diced green chiles.
- 1 cup shredded cheese (cheddar or Monterey Jack) Use pepper jack cheese for a spicy kick.
- 1 cup black beans, drained and rinsed
- 1/2 cup diced onions
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Fresh cilantro Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, heat olive oil and sauté onions until translucent.
- Add shredded chicken, black beans, green enchilada sauce, and diced green chiles to the skillet. Stir until heated through.
- Cut the corn tortillas into quarters and layer them in the skillet with the chicken mixture.
- Top with shredded cheese.
Baking
- Cover the skillet and bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Serve hot straight from the skillet. Add a dollop of sour cream or a squeeze of lime for brightness. Offer rice, a simple salad, or chips on the side. Cool to room temperature before storing, and refrigerate for up to 3 days or freeze for up to 2 months.