Enchilada Skillet
![<strong>Enchilada Skillet</strong>](https://i0.wp.com/activeashleyskitchen.com/wp-content/uploads/2022/08/enchilada-skillet-in-bowl.jpg?fit=1166%2C1280&ssl=1)
I am all about single skillet meals on busy weeknights. This dish was easy to prep and tasted amazing. My 7-year-old even asked for seconds.
Ingredients:
1 boneless skinless chicken breast cut into bite size pieces
ΒΌ red onion diced
2-4 Roma tomatoes diced
1 bell pepper or 8 mini bell peppers diced
4 cloves garlic
1 teaspoon chipotle lime or taco seasoning
1-2 teaspoons chili powder
2 teaspoons ground cumin
1 15 ounce can reduced sodium black beans
1 15-30 ounce can red enchilada sauce (I like sauce so I used a large can)
4-6 tortillas cut into quarters (I used 6 small whole wheat tortillas)
2-3 cups shredded Mexican blend cheese
Optional: nonfat plain Greek yogurt, avocado, cilantro, limes cut into wedges
Directions:
- Spray a nonstick pan with olive oil spray. Sprinkle the chicken with chipotle lime or taco seasoning and cook the chicken on medium heat until just done. Remove chicken from the skillet.
- Add the onion, tomato, peppers, and garlic and saute for 5 minutes cooking on medium heat.
- Add the black beans, enchilada sauce, and chicken and stir together cooking for 2-3 minutes.
- Arrange the cut up tortillas. I put a layer on the bottom, in the middle, and on the top. Then add the shredded cheese and allow to cook for 15 minutes to allow the cheese to melt.
- Alternate you can bake this for 15 minutes at 450 degrees if you have an oven safe skillet.
- Serve with : nonfat plain Greek yogurt, avocado, cilantro, or limes cut into wedges.
- Enjoy!
![](https://i0.wp.com/activeashleyskitchen.com/wp-content/uploads/2022/08/enchilada-skillet.jpg?resize=1024%2C897&ssl=1)