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Easy Chicken Enchilada Skillet
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
-8
Author
Sam Merritt
Ingredients
2
Tablespoons Olive Oil
1
cup
diced red onion
3-4
cups
shredded chicken
I shredded the meat off of a 2lb rotisserie chicken
2
cans black beans
drained and rinsed
1 ½
cups
medium salsa
1
can red enchilada sauce
1
cup
tomato sauce
8 oz
1
cup
frozen yellow sweet corn
1
can chilis
drained, 4oz
1 ½
cups
shredded taco cheese
divided
10
flour tortillas
Sour cream and diced avocado for topping
Optional
Instructions
Heat Olive Oil in large skillet over medium heat.
Add red onions and cook, about 3 minutes, until they begin to turn translucent.
Add chicken, beans, salsa, enchilada sauce, tomato sauce, corn, and chilis.
Stir, cooking on medium heat about 15 minutes, until contents of skillet are warmed through.
Stir in 1 cup mexican cheese until melted.
Top with remaining ½ cup Mexican cheese and allow it to melt on top of the meal.
Serve over flour tortillas or rice, topped with sour cream, avocado, and tortilla strips, if desired.