Green Chile Chicken Lazy Enchilada Skillet
All the cozy green chile enchilada flavor you crave, but made in one skillet in 35 minutes. Tender shredded chicken, black beans, corn, and tortilla chip pieces simmer in a zippy green enchilada sauce, then get blanketed with melty Monterey Jack. No rolling, no baking, no sink full of dishes.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- ¾ cup chicken broth
- 1 16-ounce jar green enchilada sauce
- 4 cups shredded cooked chicken
- 1 15-ounce can corn, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 2 4-ounce cans diced green chiles, hot or mild
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 cups tortilla chip pieces
- 1 ½ cups shredded Monterey Jack cheese
- Fresh cilantro for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5-6 minutes, or until tender. Stir in the garlic and cook for 30 seconds, until fragrant.1 tablespoon olive oil, 1 yellow onion, 1 green bell pepper, 3 garlic cloves
- Stir in the broth and enchilada sauce, scraping the bottom of the pot to release any bits that might be stuck.¾ cup chicken broth, 1 16-ounce jar green enchilada sauce
- Add the shredded chicken, corn, black beans, green chiles, oregano, salt, and black pepper. Stir until well combined, cover with a lid and reduce heat to low. Simmer for 7-8 minutes.4 cups shredded cooked chicken, 1 15-ounce can corn, rinsed and drained, 1 15-ounce can black beans, rinsed and drained, 2 4-ounce cans diced green chiles, hot or mild, 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon paprika, ¾ teaspoon salt, ½ teaspoon black pepper
- Remove the lid and gently fold in the tortilla chips, pressing them down so they are coated in the sauce. Immediately sprinkle the cheese evenly over the top. Cover and cook for 2-3 minutes, until the cheese is melted and the chips have softened but still have some texture.2 cups tortilla chip pieces, 1 ½ cups shredded Monterey Jack cheese
- Serve warm with cilantro, if desired.Fresh cilantro
Notes
Make it ahead. Sauté the veggies and shred the chicken up to 2 days ahead and stash in the fridge. When you are ready to eat, the skillet comes together in about 10 minutes.
Use rotisserie chicken. A store-bought rotisserie chicken gives you right around 4 cups of shredded meat and saves you a whole cooking step.
Pick your heat. Mild green chiles keep this kid-friendly. Hot green chiles bring the warmth without going overboard. Add a pinch of cayenne or a splash of hot sauce if you like it extra spicy.
Storage. Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth, or microwave in 30-second bursts until warmed through.
Nutrition
Calories: 534kcal | Carbohydrates: 39g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 96mg | Sodium: 886mg | Potassium: 482mg | Fiber: 3g | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 19mg | Calcium: 284mg | Iron: 3mg
