30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Enchilada Skillet
A more flavorful enchilada skillet featuring roasted vegetables, a homemade enchilada sauce, and a blend of cheeses.
Total Time
60
Yield
6
Calories
500 cal
Difficulty
Medium
Cuisine
Mexican
(0 reviews)
What You'll Need
Equipment:
Large oven-safe skillet, Fork, Whisk, Measuring cups and spoons •
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Instructions
Preheat oven to 375°F (190°C).
Season Chicken with Chili Powder, Smoked Paprika, Cayenne Pepper, Salt, and Pepper.
Heat Olive Oil in a large oven-safe skillet over medium-high heat. Add Chicken and cook until browned and cooked through, about 8-10 minutes. Shred the Chicken with two forks.
Remove Chicken from skillet and set aside. Add Onion and Bell Pepper to the skillet and cook until softened, about 5-7 minutes. Add Garlic and cook for 1 minute more.
To make the Sauce: In the same skillet, whisk in Flour and cook for 1 minute. Gradually whisk in Chicken Broth until smooth. Add Chili Powder, Cumin, Garlic Powder, Oregano, and Tomato Sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Stir in Black Beans and Corn.
Return Chicken to the skillet and stir to combine with the Sauce and vegetables.
Sprinkle with Monterey Jack and Mexican Blend Cheese.
Bake for 15-20 minutes, or until cheese is melted and bubbly.
