I have been on a big 30 minute meal kick lately. I am all about making delicious meals that are easy and time saving! Enchilada skillet fits the bill perfectly – full of flavor and easy to assemble! My enchilada skillet is gluten free of course and easily customizable to any dietary needs.
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Total Time: 35 minutes
Ingredients:
2 tbsp Butter
2 tbsp Olive Oil
1 Yellow Onion, diced
1 10oz can Fire Roasted Diced Tomatoes
3 cloves of Garlic, minced
1 15oz can Black Beans
1 15oz can Red Enchilada Sauce
1 packet Taco Seasoning (I love this one from Siete Foods!)
3 cups Shredded Chicken (rotisserie chicken or shredded chicken breast work well!)
10 Corn Tortillas
2 cups Shredded Cheese (Cheddar, Colby, or Pepper Jack)
Salt & Pepper to taste
Preheat your oven to 450F.
Place a cast iron skillet over medium heat and melt your butter and olive oil. While these heat up, dice your yellow onion and garlic cloves and add to the pan. Cook for 2-3 minutes or until fragrant.
To the pan, add your diced tomatoes and green chiles, black beans, and taco seasoning. Cook for another 2-3 minutes. Add in your shredded chicken and enchilada sauce and combine. Season with salt and pepper as needed.
Quarter your corn tortillas and gently fold into the skillet mixture. Generously top with the shredded cheese.
Bake the dish for 15-18 minutes or until the cheese is nice and melty!
To serve, top with sour cream, cilantro, avocado, and lime wedges!
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