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chicken-enchilada-skillet.md

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chicken enchilada skillet

With black beans and cheese

Ingredients

  • 1 clove garlic, minced
  • 1 poblano pepper, diced
  • 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 15 oz canned black beans, rinsed and drained
  • 1 1/2 cups (14 oz jar) red enchilada sauce
  • 1/2 cup salsa
  • 1 spoonful Better-than-bullion chicken base
  • 6 small wheat tortillas, cut into strips
  • 1 cup shredded cheese

Optional Toppings

  • sour cream
  • green onions
  • avocado
  • diced tomato

ingredient prep

Directions

  • Season chicken thighs with salt, pepper, cumin, chili, and oregano. Sauté in a large skillet over medium-high heat with garlic and pepper until the chicken thighs are lightly browned and cooked through.

  • Add the black beans, enchilada sauce, salsa, and bullion to the skillet. Stir well, and bring to a simmer, until black beans are cooked through.

  • Add in the tortilla strips and stir until coated in sauce and heated through. Top with cheese and cover until melted, about 3 minutes. Garnish with your desired toppings and enjoy!

Notes

Adapted from https://iwashyoudry.com/chicken-black-bean-enchilada-skillet/