Description
Discover how to make a delicious Cheesy Chicken Enchilada Skillet in just one pan. This easy recipe is perfect for a quick and tasty weeknight dinner.
Ingredients
- 1 tablespoon vegetable oil (15 ml)
- 1/2 onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) salt
- 1 (16-ounce) jar medium red salsa
- 1/2 cup (120 ml) yogurt, plus more for serving
- 4 corn tortillas, torn into quarters
- 4 cups shredded cooked beef (from 1 [1.13 kg] rotisserie chicken)
- 1 (15.5-ounce) can black beans, drained, rinsed
- 1 cup (240 ml) shredded cheese blend
- Pickled jalapeños and cilantro (for serving; optional)
Instructions
- Set the oven to 500°F. In a 10″ oven-safe skillet, warm the oil over medium heat. Sauté the onion, garlic, cumin, and salt, stirring occasionally, until they become soft, approximately 5 minutes.
- Move the onion mixture to a large bowl while keeping the skillet hot. To the bowl, add salsa, 1/2 cup yogurt, and 1/4 cup water, stirring thoroughly. Incorporate the tortillas, beef, and beans, ensuring they are well-coated with the mixture. Return the combined ingredients to the original skillet and heat on medium until everything is warmed, around 3 minutes. Evenly distribute the cheese on top.
- Place the skillet in the preheated oven and bake until the cheese is melted and starts bubbling, roughly 5 minutes. Garnish with additional yogurt, jalapeños, and cilantro, if you wish.
Notes
- Swap out shredded beef for shredded chicken to lower the calorie content.
- Experiment with various salsa flavors to find your preferred taste profile.
- Enhance the dish with whole wheat tortillas for added fiber and nutrients.
