Description
A flavorful and hearty Chicken Enchilada Skillet recipe that combines tender chicken, corn, black beans, and tortillas in a savory blend of red and green enchilada sauces, finished with creamy cottage cheese and melted Monterey Jack. Perfect for a quick and satisfying weeknight meal.
Ingredients
Tortillas and Oil
- 6 large flour tortillas, cut into 1-inch squares
- 2 tbsp avocado oil or olive oil, divided
Chicken and Vegetables
- 1 lb chicken breast, cooked and chopped or shredded
- 1/2 medium yellow onion, diced
- 2 cups frozen corn
- 1 14 oz can black beans, drained and rinsed
Sauces and Cheese
- 2 cups red enchilada sauce
- 1 cup green enchilada sauce
- 3/4 cup whipped cottage cheese
- 1 cup shredded Monterey Jack cheese
Garnish
- 1/3 cup chopped fresh cilantro
Instructions
- Toast the Tortillas: Heat a skillet over medium-high heat and add 1 tablespoon of oil. Add the cut tortilla squares and sauté, flipping them every few minutes until golden brown. This step is optional but adds a nice texture. Remove them from the skillet and keep the pan hot for the next steps.
- Sauté Vegetables and Chicken: Add the remaining tablespoon of oil to the hot skillet. Toss in diced onion, frozen corn, drained black beans, and shredded chicken. Sauté for 3 to 5 minutes until the vegetables are tender and ingredients are well combined.
- Add the Sauces and Simmer: Pour in the red and green enchilada sauces. Stir everything together until well blended. Let the mixture simmer for 5 to 7 minutes, allowing the flavors to meld and everything to become hot. Meanwhile, preheat your oven’s broiler.
- Incorporate Cottage Cheese and Tortillas: Stir the whipped cottage cheese into the skillet mixture until smooth and creamy. Carefully fold in half of the toasted tortilla squares into the mixture, distributing evenly.
- Layer and Broil: Top the skillet with the remaining tortillas, then sprinkle shredded Monterey Jack cheese evenly on top. Transfer the skillet to the oven under the broiler for 2 to 4 minutes, or until the cheese is melted, golden, and bubbly.
- Serve and Garnish: Remove the skillet from the oven and let it cool for 10 minutes before serving. Garnish with freshly chopped cilantro for a burst of fresh flavor.
Notes
- For convenience, use rotisserie chicken or leftover cooked chicken to save time.
- To make this dish spicier, add diced jalapeños or use a spicy enchilada sauce.
- Whipped cottage cheese adds creaminess while keeping the dish lighter than using sour cream or heavy cream.
- If you prefer gluten-free, substitute the flour tortillas with corn or gluten-free tortillas.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
