Chicken Enchilada Skillet
A one-pan, cheesy, protein-packed dinner that comes together fast and feeds the whole crew.
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SERVINGS: 5
Ingredients
- 2 cups cooked shredded chicken
- 1 tbsp olive oil
- 1/2 onion diced
- 2 cloves garlic minced
- 1 cup canned black beans rinsed
- 1 1/2 cups enchilada sauce
- 1/2 cup Greek yogurt or cottage cheese
- 1/2 tsp cumin
- Salt + pepper to taste
- 3/4 cup 85g shredded Mexican blend cheese
- Optional: green onions jalapeños, avocado, or cilantro for topping
Instructions
Enable step-by-step mode- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 3–4 minutes until softened.
- Stir in the cooked shredded chicken, enchilada sauce, and blended cottage cheese. Mix until everything is evenly combined.
- Add tortilla strips and gently fold them into the mixture to soak up the sauce.
- Sprinkle cheese over the top. Cover with a lid until melted, or place under a broiler for 2–3 minutes for a bubbly golden finish.
- Top with chopped cilantro or green onions and serve hot.