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Skillet Chicken Enchiladas Recipe

  • Author: Shawn Williams
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 2-3 1x
  • Category: Dinner
  • Cuisine: Mexican

Description

Spicy chicken enchiladas made in a cast iron skillet with seasoned chicken, black beans, chopped green chilies, green onions, and a Mexican blend of cheese.


Scale

Ingredients

  • 2 boneless skinless chicken breasts, diced
  • 2 10 ounce cans red enchilada sauce
  • 2 cups shredded Mexican blend cheese
  • 1 15.5 ounce can black beans, rinsed
  • 4.5 ounce can chopped green chilis
  • 1/4 cup green onions, plus 2 tablespoons for garnish, chopped
  • 5 large burrito flour tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • salt and pepper to taste
  • Guacamole for topping if desired.

Instructions

  1. Preheat oven to 375° F.
  2. Cut chicken breasts into small bite sized chunks. I typically cut into half inch cubes.
  3. Bring a 12 inch cast iron skillet to medium-high heat and add olive oil. Sauté chicken, green onions, green chilis, cumin, salt, and pepper until chicken is fully cooked. Transfer to a bowl and set aside.
  4. Add 1/2 a cup of enchilada sauce to the now empty cast iron skillet, set aside.
  5. Spread 2 tablespoons of enchilada sauce down the center of each tortilla, spread 1/2 cup of chicken mixture, sprinkle with 1-2 tablespoons black beans, and top with 1-2 tablespoons cheese. Wrap tortillas tightly and place seem down in the cast iron skillet on top of the enchilada sauce.
  6. Top with remaining enchilada sauce and sprinkle with a cup of cheese.
  7. Bake 20 to 25 minutes, garnish with green onions and guacamole when serving.

Keywords: chicken enchiladas, skillet enchiladas