Cooked - Skillet Chicken Enchiladas

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Skillet Chicken Enchiladas

5.0

20-25 corn tortilla chips, broken into bite-sized pieces (enough to cover the pan)

2-3 cups cooked chicken breast meat, shredded or chopped

1 - 15 oz. can black beans, rinsed and drained (you might not use all of this)

1 - 10 oz. can mild RoTel Diced Tomatoes and Green Chiles, undrained

1 - 15 oz. can red enchilada sauce

1 - 8 oz. can tomato sauce

½ cup grated Cheddar cheese, divided, more or less to taste

½ cup grated Monterey Jack cheese, divided, more or less to taste

1 avocado, sliced thin

½ cup chopped green onions

Black olives, sliced

Sour cream

Hot sauce, if desired

Spray a large skillet (at least 12 inch) with non-stick cooking spray and heat the pan over medium heat.
Add the 20-25 broken corn tortillas to cover the bottom of the skillet. Add 2-3 cups cooked chicken and black beans to the pan. Start with about 1 cup black beans and you can add more later if it looks like you want it. Stir together to heat through.
Pour 10 ounces of RoTel, 15 ounces enchilada sauce, and 8 ounces tomato sauce into the pan with ¼ cup cheddar and Monterey Jack cheese. Stir to combine well. Continue to cook 5 minutes, until hot and bubbly.
Sprinkle on the remaining cheese, top with 1 sliced avocado, ½ cup chopped green onions and sliced black olives before serving.
Serve with sour cream, hot sauce and additional cheese on the side.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Enchiladas

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 35 weeks ago

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