Chicken Enchilada Skillet
45 minutes
6 servings
Introduction
Try this simple and delicious Chicken Enchilada Skillet! It is so good you'll be surprised it's actually healthy and really high in protein! Pair it with some vegetables for a well-rounded meal!
How to Make
Cook your chicken breast.I cooked mine in my ninja foodi on pressure cook (can also use instantpot). Place chicken breast in pressure cooker and add in one cup of water. Set to HIGH pressure for 15 minutes and then natural release of pressure for 5 minutes before quick releasing any remaining pressure. Take chicken out and shred with a fork. You could also bake your chicken.
This takes about 30 minutes or so, but you could do this ahead of time and refrigerate the chicken until you're ready to use it!
Pre-heat oven to 500 degrees
Spray a large cast-iron skillet with olive oil spray and heat on medium heat. Add the onion, garlic, cumin, and salt to the heated skilled for about 3 minutes.
Remove this mixture from the skillet and place in a large bowl. Add the enchilada sauce, Greek yogurt, and 1/4 cup of water and stir until combined.
Add in the chicken, tortillas, and beans and mix until the tortillas are coated.
Pour the mixture back into the skillet and cook on medium heat for about 3 minutes.
Add the Mexican cheese on top and bake for 5 minutes, or until the cheese is melted
Enjoy!
Ingredients
Chicken Breast, 2.5 lbs.
Reduced Sodium Black Beans, 15oz.
Old El Paso Red Enchilada Sauce-Medium, 20oz.
Yellow Corn Tortillas, 5 tortillas
Fage Total 0% Greek Yogurt, 170g
Shredded Mexican Cheese, 1/4 cup
Minced onion, 1/2 tbsp
Minced garlic, 1tsp
Ground cumin, 1 tsp
Salt, 1/2 tsp