Description

This Chicken Enchilada Skillet is a flavorful, comforting dish that combines tender shredded chicken, sautéed vegetables, black beans, and creamy Greek yogurt with a rich enchilada sauce. It’s layered with corn tortillas and topped with melted cheese, then baked to bubbly perfection for a quick and easy meal perfect for weeknights.

Ingredients

Vegetables & Seasonings

1 tablespoon extra virgin olive oil
1 small yellow onion, diced
1 red bell pepper, cored and diced
1 poblano pepper (or green bell pepper), cored and diced
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¾ teaspoon kosher salt
¼ teaspoon ground black pepper

Main Ingredients

20 ounces red enchilada sauce (homemade or store-bought)
3 cups cooked, shredded chicken
1 (15-ounce) can low-sodium black beans or pinto beans, rinsed and drained
½ cup 2% or whole milk plain Greek yogurt
6 corn tortillas, cut into quarters
1 cup shredded cheese (cheddar, Monterey Jack, or a blend), divided

Optional Toppings

Diced avocado
Sliced jalapeño
Chopped fresh cilantro
Additional Greek yogurt or sour cream

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Instructions

Preheat and Sauté Vegetables: Preheat your oven to 425°F (220°C) with racks positioned in the upper third and center. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, poblano pepper, garlic powder, cumin, oregano, kosher salt, and black pepper. Sauté this mixture until the vegetables are tender, infusing the skillet with aromatic flavors.
Mix Filling Ingredients: Remove the skillet from heat and transfer the sautéed vegetable mixture to a bowl. To this, add the red enchilada sauce, shredded cooked chicken, rinsed and drained beans, and Greek yogurt. Stir thoroughly to combine. Gently fold in the quartered corn tortillas and ¼ cup of the shredded cheese.
Assemble and Bake: Spoon the combined mixture back into the skillet, spreading it evenly. Sprinkle the remaining ¾ cup of shredded cheese evenly over the top. Place the skillet on the upper third oven rack and bake for about 10 minutes, until the cheese is melted and bubbly. For a golden, browned cheese crust, optionally broil the skillet for 1-2 minutes while watching carefully to avoid burning.
Rest and Serve: Allow the skillet to rest for a few minutes after baking. Serve hot, topped with optional garnishes such as diced avocado, sliced jalapeño, chopped cilantro, or an extra dollop of Greek yogurt or sour cream for added creaminess and flavor.

Notes

You can substitute the poblano pepper with a green bell pepper if preferred.
Use low-sodium canned beans to better control the salt content in the dish.
Greek yogurt adds creaminess and helps reduce the fat content compared to sour cream.
For a spicier version, add sliced jalapeños into the filling mixture or as a topping.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.