Skillet Chipotle Chicken Enchilada Bake Recipes
SKILLET CHIPOTLE CHICKEN ENCHILADA BAKE
The super easy Skillet Chipotle Chicken Enchilada Bake is the perfect way to get dinner on the table on a busy weeknight!
Provided by Gaby Dalkin
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
- Preheat the oven to 375° F.
- In a medium sized skillet, layer the ingredient, starting with a layer of sauce followed by 3 tortillas, 1/2 of the chicken, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese. Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese.
- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Top with scallions and cilantro to serve. Cut into wedges as needed.
Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g
ENCHILADA SKILLET
There is no filling and rolling needed to make this deconstructed enchilada dish. Instead, the tortillas are folded into the chicken and vegetable sauce, which has an additional shortcut: a can of enchilada sauce.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F.
- Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
- Bake until the cheese has melted, 15 to 18 minutes.
- Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.
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