Here is a great, one-dish skillet meal that your taco lovers will enjoy.
This is basically an enchilada but in a bit lazier form. No need to roll up anything and it all cooks in one dish.
CHICKEN ENCHILADA SKILLET
- 1 tablespoon canola oil
- 1 (15 oz) can red enchilada sauce
- 1 cup salsa
- 1 1/2 cups shredded, cooked chicken
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 (15 oz) can pinto beans, drained and rinsed
- 1/2 cup corn
- 8 (4-inch) corn tortillas
- 1 cup shredded cheese, whatever flavor you prefer, I like spicy
- 1 handful of fresh cilantro, for topping
Preheat the oven to 375 degrees F. Heat a large, oven safe skillet (I used cast iron) over medium to medium high heat with oil. Mix together salsa and enchilada sauce and place a thin layer in the bottom of the skillet.
Toss the chicken with the cumin and paprika. Add in the pinto beans and corn.
Take each tortilla and lightly coat it with the sauce. You don’t have to dunk it, but you can take the back of a spoon and spread it over both sides of the tortilla. Take 4 tortillas and line the skillet with them, placing them so they come up the sides of the skillet. Add half of the chicken and bean mixture. Top with a handful of cheese. Spoon on some of the enchilada sauce.
Arrange the remaining tortillas on top of the mixture. Add the rest of the chicken and beans. Add all of the enchilada sauce, making sure it covers all of the tortilla pieces. Sprinkle on the remaining cheese.
Bake the skillet for 25 minutes, or until the cheese is golden and bubbly. Remove the skillet from the oven and top with fresh cilantro and any other favorite toppers such as jalapeno pepper slices, onions, sour cream, or avocado. Serve immediately.
Store any leftovers in individual containers and eat within a week or freeze for several weeks. Enjoy!