Chicken Skillet Dinner (Print Version)
# Ingredients:
01 -
1 red bell pepper, diced after removing seeds.
02 -
1 poblano or green bell pepper, cored and chopped.
03 -
1 small yellow onion, cut into tiny cubes.
04 -
1 tablespoon high-quality olive oil.
05 -
1 teaspoon dried oregano for a herb kick.
06 -
1 teaspoon garlic powder for extra flavor.
07 -
1 teaspoon ground cumin to spice things up.
08 -
¾ teaspoon kosher salt for balance.
09 -
¼ teaspoon black pepper.
10 -
3 cups cooked shredded Mexican-style chicken.
11 -
20 ounces of enchilada sauce, red variety.
12 -
½ cup of plain Greek yogurt (use 2% or full-fat).
13 -
1 can of rinsed and drained black or pinto beans (15-ounce, low sodium).
14 -
6 corn tortillas, sliced into quarters.
15 -
1 cup shredded cheese (like pepper jack, cheddar, or Mexican blend), split into portions.
# Instructions:
01 -
Turn your oven to 425°F and make sure racks are in the center and upper spots.
02 -
Warm up the oil in a skillet that can go in the oven. Toss in the onion, peppers, and spices. Stir them around until they soften and brown—should take about 6 minutes. Scoop into a mixing bowl when done.
03 -
In the same bowl, stir together the enchilada sauce, chicken, and beans. Blend in the yogurt. Gently toss the tortilla cuts and 1/4 cup of cheese into the mix.
04 -
Pour everything back into the skillet. Sprinkle the rest of the cheese on top.
05 -
Place the skillet on the top oven rack and bake for 10 minutes, or until it’s bubbling away. You can broil it for 1-2 minutes if you want the cheese browned and crispier.
# Notes:
01 -
Chop and store the veggies the evening before to save time later.
02 -
Keep leftovers fresh in the fridge for up to 3 days.
03 -
Whole or 2% yogurt works best so it doesn’t break when heating.