Description
A quick and flavorful skillet chicken enchiladas recipe that combines tender shredded chicken, sautéed bell peppers and green onions, mild green enchilada sauce, pinto beans, tortillas, and melted cheese. Baked until bubbly and topped with fresh garnishes, this dish offers a comforting and easy weeknight meal that serves six.
Ingredients
Main Ingredients
- Cooking spray
- 2 teaspoons olive oil
- 1 small yellow bell pepper, diced small (about 1 cup)
- 6 green onions, thinly sliced, white/light green and dark green parts separated
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 ½ cups (12 ounces) cooked shredded chicken
- 2 cups (15 to 16 oz) jarred or canned mild green enchilada sauce (I like Somos)
- 1 (15 oz) can no-salt added pinto beans, rinsed and drained
- 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)
- 2 cups shredded Monterey jack or Mexican blend cheese, divided
Optional Toppings
- Green onion tops
- Fresh cilantro
- Halved grape tomatoes
- Thinly sliced radishes
- Diced or sliced avocado
- Tortilla strips
- Sour cream or lime crema
Instructions
- Preheat Oven. Preheat your oven to 425℉ (220℃) to get it ready for baking the enchiladas later.
- Sauté Vegetables. Place a large oven-safe skillet over medium heat. Once hot, mist it with cooking spray, then add olive oil and swirl to coat. Add the diced bell pepper and the white/light green parts of the sliced green onions. Cook, stirring occasionally, until the vegetables are tender, about 6-7 minutes.
- Add Spices and Chicken Mixture. Turn off the heat. Stir in chili powder, ground cumin, garlic powder, dried oregano, shredded chicken, green enchilada sauce, and rinsed pinto beans until well combined.
- Combine Tortillas and Cheese. Gently fold in ¾ cup of the shredded cheese and the diced corn tortilla wedges, ensuring tortillas are evenly coated and distributed throughout the mixture.
- Top with Cheese and Bake. Sprinkle the remaining 1 ¼ cups shredded cheese evenly over the top of the skillet mixture. Place the skillet in the preheated oven and bake for 12-15 minutes until the cheese is melted and bubbly.
- Remove and Garnish. Carefully take the skillet out of the oven. Top with your choice of optional toppings such as green onion tops, cilantro, halved grape tomatoes, radishes, avocado, tortilla strips, sour cream, or lime crema.
- Serve and Enjoy. Serve the enchiladas warm straight from the skillet for a satisfying meal.
- Store Leftovers. Transfer any leftovers into an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
Notes
- Use an oven-safe skillet to transition seamlessly from stovetop to oven.
- Adjust the spice level by using a hotter enchilada sauce or adding more chili powder.
- For a vegetarian version, substitute the chicken with extra beans and vegetables.
- Ensure tortillas are well coated with sauce to prevent dryness.
- Leftovers can be reheated in the oven or microwave until warmed through.
