Easy Chicken Enchilada Skillet
Looking for a fun and tasty weeknight meal that is ready in 30 minutes? try this Easy Chicken Enchilada Skillet. It's gluten-free and easy to make.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 yellow onion, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1 4oz can diced green chilies
- 1 4oz can sliced black olives
- 2 cups red enchilada sauce
- 1 can black beans, drained and rinsed
- 4 Siete tortillas, cut into 1" strips
- 1 cup shredded Mexican cheese
- 1 tbsp olive oil
- salt and pepper to taste
- Optional Toppings
- scallions
- radishes
- diced tomatoes
- diced avocados
- cilantro
- sour cream
- pico or salsa
Instructions
- In a large skillet, add 1 tbsp olive oil. Then add the onions and sautee for about 5 minutes.
- Next, add in the chicken, garlic powder, onion powder, cumin, and oregano and cook for about 4 minutes.
- Add in the black beans, diced green chilies, sliced black olives, and enchilada sauce and cook until the mixture comes to simmer.
- Add in the strips of tortillas and stir gently until coated in the suce.
- Top with shredded cheese and cover the skillet. Cook for about 3 minutes.
- Remove the lid and add the sour cream, scallions, radishes, cilantro, salsa or pico, avocados, tomatoes, and enjoy.