Chicken and Green Chile Cheesy Enchilada Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound cooked chicken, shredded
• 1 can (4 oz) diced green chiles
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled queso fresco or feta cheese
• 2 tablespoons chopped cilantro
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
2. 2 Stir in garlic and cook for an additional minute.
3. 3 Add shredded chicken, green chiles, black beans, enchilada sauce, and corn to the skillet. Stir to combine.
4. 4 Simmer for 10 minutes, allowing flavors to meld.
5. 5 Sprinkle cheddar cheese over the top and cover the skillet with a lid or plate until cheese is melted, about 5 minutes.
6. 6 Top with crumbled queso fresco and cilantro before serving.

Equipment

• Large skillet with lid
• Spatula
• Measuring cups and spoons

Variations

• Add diced tomatoes for extra tanginess.
• Substitute chicken with seasoned tofu for a vegetarian option.

Substitutions

• Use Monterey Jack cheese instead of cheddar for a different flavor.
• Substitute queso fresco with cotija cheese if preferred.

Pairings

• Mexican rice
• Refried beans
• Cilantro lime rice

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper with the chicken.
• If you like a runnier sauce, add an extra 1/4 cup of water or chicken broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water or on the stovetop over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet over low heat, adding a splash of broth or water if needed.

Serving Suggestions

• Serve with a side of warm tortillas and a fresh avocado slice.
• Pair with a lime wedge for a zesty kick.

FAQ