Easy Chicken Enchilada Skillet
This easy, cheesy, and comforting meal gives you all of the flavors you love in enchiladas in only 30 minutes!
Equipment
- Oven safe skillet 10"
Ingredients
- 2 cups rotisserie chicken, shredded
- 10 oz enchilada sauce I used Old El Paso
- 1 can 15 oz black beans
- 2-3 medium size tortillas, cut into strips You can use low carb if desired
- 2 cups shredded Mexican cheese
- 1 cup whole kernel corn
Toppings
- 1 jalapenos
- 1 tomatoes, chopped
- 1 avocado slices
- 2 tbsp sour cream
- 1 tbsp cilantro
Instructions
- Preheat your oven to 350 degrees.
- Heat an oven safe skillet over medium heat. Add your shredded chicken.
- Add the enchilada sauce , stirring to combine. Allow the chicken to simmer and the sauce to thicken for 3-5 minutes.
- Add black beans and corn into the mix.
- Stir in the tortilla strips, making sure they are fully coated in the sauce and evenly distributed.
- Top with shredded cheese.
- Bake for 15 minutes or until the cheese is golden and bubbly.
- Serve with your favorite enchilada toppings.
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