Cheesy Black Bean and Chicken Enchilada Skillet
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Prep time: 20mins
Cook time: 40mins
Serves or Makes: 6 servings
Recipe Card
ingredients
- 1 tablespoon extra virgin olive oil
- 1 (14 ounce) can black beans, rinsed and drained
- 1-2 chipotle peppers in adobo sauce, chopped
- 1 (14.5 ounce can) Red Gold Petite Diced Tomatoes with Green Chilies, drained
- 1 tablespoon Red Gold Roasted Garlic Tomato Paste
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 3 cups shredded chicken
- 1/4 cup chicken stock
- 6 corn tortillas, cut into strips
- 1-1½ cup shredded Mexican cheese
- Fresh cilantro, sour cream, jalapeno, and avocado, for garnishing
Method
Step 1
Preheat the oven to 400°F and grease skillet with olive oil.
Step 2
In a large bowl, add beans, chipotle peppers, Red Gold Petite Diced Tomatoes with Green Chilies, Red Gold Roasted Garlic Tomato Paste, spices, chicken, and chicken stock. Stir to combine. Transfer to skillet and gently pat down to flatten.
Step 3
Top with tortilla strips, then cheese.
Step 4
Bake for 15 minutes until cheese is bubbling.
Step 5
Garnish with fresh chopped cilantro, jalapeno, and sour cream before serving.