Enchilada skillet 🙌 I am all about quick & simple meals and this one is an oldie but goodie. You can add really any vegetable/bean/meat combo you already have in the fridge and it turns out delicious every single time!
We should aim to make 50% of our daily grains "whole grain". Did you know corn tortillas are considered whole grain? This meal keeps getting better. It has a good source of macronutrients (carbs: corn tortillas, protein: beans and chicken, fat: avocado). Plus there is plenty of fiber with the beans, whole grains, and vegetables. This meal is highly nutritious!
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Here the enchilada skillet is drizzled with lime crema
- 9-12 corn tortillas
- 1 16 oz. can enchilada sauce
- 1 can of black or pinto beans
- 1 1/2 cups shredded cheese
- 2-3 bell peppers chopped
- 1/2 yellow onion
- Avocado sliced
- 3-4 green onions chopped
- 3-4 chicken breasts, shredded
- Preheat oven to 375
- In a cast iron skillet, saute onion and bell pepper in 1 tbsp olive oil
- Once sauteed, set aside
- Pour enchilada sauce in a shallow pan and dip corn tortillas in one by one coating both sides with the sauce
- Create bottom layer of soaked corn tortillas in cast iron skillet until bottom is covered
- On top of tortillas, add beans, cheese, chicken, and bell pepper/onion mix
- Repeat layering until you run out of ingredients
- Bake in oven for 15-20 minutes
- Once out of oven, add desired toppings
- This recipe is perfect for a family dinner. A little goes a long way as it is very filling
- Rinse can of beans first to help reduce the sodium
How much chicken? Not listed......???
I would use 4 chicken breasts, chopped, for 4 servings.