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Quick Chicken Enchilada Skillet

@arecipe.bsky.social

All the flavor of baked enchiladas without the tedious rolling — it all happens in one skillet.

Prep 00:10
Cook 00:10
Total 00:20
Yield 4

Ingredients

  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1 can (10 oz) red enchilada sauce
  • 1 cup canned black beans, rinsed
  • 1 cup corn kernels (frozen or canned)
  • 4 corn tortillas, cut into bite-sized strips
  • 1 cup Mexican-blend cheese, shredded

Instructions

  1. 1
    In a large skillet over medium heat, combine the chicken, enchilada sauce, black beans, and corn. Stir well.
  2. 2
    Simmer gently 5 minutes until warmed through.
  3. 3
    Fold in the tortilla strips, pressing them down to soak up the sauce.
  4. 4
    Top with the cheese, cover, and cook 2–3 minutes until melted and bubbling.
Category
Dinner
Cuisine
Mexican

Recipe Attribution

Gimme Some Oven
gimmesomeoven.com/chicken-enchilada-skillet/