Enchilada Skillet
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 506
- Total Fat
- 31
- Saturated Fat
- 13
- Carbohydrates
- 35
- Dietary Fiber
- 10
- Sugar
- 6
- Protein
- 25
- Cholesterol
- 88
- Sodium
- 922
- Total: 50 min
- Active: 35 min
Ingredients
2 tablespoons salted butter
1 red onion, chopped
2 Roma tomatoes, diced
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
One 15-ounce can black beans, drained
One 15-ounce can red enchilada sauce
3 cups shredded rotisserie chicken
10 corn tortillas, cut into fourths
2 cups grated Cheddar-jack cheese
To Serve:
1/2 cup sour cream
1/2 cup chopped fresh cilantro
1/2 cup sliced black olives
1 avocado, diced
2 limes, cut into wedges
Directions
- Preheat the oven to 450 degrees F.
- Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
- Bake until the cheese has melted, 15 to 18 minutes.
- Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.