Skillet Black Bean + Chicken Enchiladas
Active Time: 25 minutes
Total Time: 40 minutes
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Why we love it:
If you eat leftovers for breakfast, you won’t be the first… You could assemble this in advance and refrigerate it. Bake within the next two nights for the best hot-out-of the oven taste, but it will take a bit longer in the oven when cooking it from cold. A small price to pay for a great prep-ahead meal.
1⁄2 pound Chicken Breast
1 teaspoon Canola Oil
1 teaspoon Kosher Salt
1 Red Bell Pepper
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)
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.
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look at the ingredients to make sure you have GF corn tortillas
omit cheese or use your favorite dairy free cheese and dairy free sour cream
COW DAIRY FREE:
fresh chevre/goat’s cheese will be delicious. After laying out the tortilla layer, crumble about ¼ cup evenly across the surface
shredded leftover chicken is great, as is ground chicken or turkey, beef too
you can puree a jar of salsa in a pinch. Or find a recipe and make your own sauce from scratch. It’s not hard and it’s quite fun, but time consuming
you could really fold in a variety here - mushrooms, cauliflower, corn, green peppers, olives, would all be fantastic
Kid Friendly Version
- Separate out components as needed to offer tacos instead
- Once cooked, you can chop it up a bit and make a sort of enchilada mash. If that’s too messy for you, separate out components for them and serve mashed beans, finely diced zucchini and peppers, with cheese and a tortilla on the side
For Choosy Eaters
- Offer a tortilla with cheese. Maybe some beans. While chopping, slice a thicker round of zucchini and pepper and try putting them on a skewer. Add avocado if that’s approved and use the same ingredients to make a less “everything is touching” meal
Prep Ahead & Use It Up
- Make entirely ahead, but don’t add the cheese on top. Add cheese right before baking and let it cook for at least 25 – 35 minutes if baking from the fridge or until it heats through
- Leftovers are great in the microwave or heated in the oven
- Cook chicken ahead, or plan to have this meal when you have leftover cooked or rotisserie chicken. This is a great use-it-up chicken dish because you don’t need very much and any cut or shred of chicken works well