Skillet Black Bean + Chicken Enchiladas
Why we love it:
- 1⁄2 pound Chicken Breast
- 1 teaspoon Canola Oil
- 1 teaspoon Kosher Salt
- 1 Red Bell Pepper
- 1 Zucchini
- 12 ounces Red Enchilada Sauce (I like Hatch in a can)
- 1 can Black Beans
- 9 Corn Tortillas (“regular” size, 6 inch)
- 2 cups Monterey Jack Cheese (shredded)
- 1 Whole Tomato (diced for garnish)
- 1 cup Cilantro (chopped)
- 1 Avocado
- 3 Tablespoons Sour Cream (for garnish - optional)
1. PREHEAT THE OVEN TO 400 DEGREES
*if you don’t have a sauté pan that can go in the oven, use a small casserole dish - an 8” square or a 5 x 9” size*
Dice the chicken into small, ⅓” cubes. Heat a large oven safe sauté pan (14” or 16” - a cast iron, or a regular sauté pan) over high heat. Add the oil and chicken, add salt; cook until browned on both sides, about 5 minutes.
Slice pepper into thin strips. Dice zucchini into small cubes. Add the veggies to the pan and cook for 2 minutes.
Add the enchilada sauce. Drain and add the can of beans. Bring to a simmer.
Stack 9 tortillas and slice into thirds. Add to the pan a few at a time and press under the sauce and veggies to coat - use tongs if easier. Stir in about a ¼ of the cheese this way too. Then press it all down into the pan. Top with remaining cheese and transfer to the oven.
Bake in the oven for 15 minutes or until it's hot and bubbly.
Dice the tomato and chop cilantro. Slice the avocado. Top with veggies and dollop to taste with sour cream. Serve with a big spoon onto plates.