Cheesy Chicken Enchilada Skillet has everything you love about your traditional enchiladas in a no-muss no-fuss one skillet recipe ready in just 20 minutes! Skillet roasted corn is the base for this fabulous meal that uses left over or rotisserie chicken to make it so amazingly easy.
My favorite shortcut in the kitchen is to plan for left overs. From the time I hit the grocery store throughout the week I am planning to make more than we will eat, that way I can incorporate the left over dinners into 'fend for yourself nights' which are so nice to not have to cook every night. And the left overs also work great to go into the next nights' dinner.
After a week of fabulous Mexican food in Houston, all I could think of was enchiladas. So I decided to use some left over chicken breasts I had in the fridge. Beef or pork would be great in this meal too. Of course after a long day I wasn't in the mood for the rolling tortillas and the mess. So I decided to whip up a fabulous chicken enchilada skillet.
Horizon Organic products since Munchkin came off the bottle. So we were so excited to partner with them on this #smartmeals campaign. It is all about making better choices for dinner and this skillet is smart!
This skillet takes all my favorite things about enchiladas and pulls it together in one easy 20 minute skillet using left overs. You can utilize pretty much any protein: chicken, beef, beans, etc.
It starts by pan roasting the corn until it is golden brown and caramelized which adds a beautiful flavor to this dish.
Fire roasted tomatoes and roasted green chiles really give this dinner an all day roasted flavor which, you know I love so much (hence my name 'The Slow Roasted Italian'). And naturally Horizon Organic cheese is mixed into the sauce to give it a creamy texture. I stirred in tortilla strips which intensifies that corn flavor (you can even use corn chips if you like) and also topped with more cheese and tortilla strips.
It is out of this world delicious. I know you are going to love it!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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SERVES 6-8 | ACTIVE TIME 20 Min | TOTAL TIME 20 Min
1 tablespoon extra virgin olive oil
1 pound pre-cooked diced chicken (about 3 cups)
1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
1 cup black beans (rinsed and drained)
1/4 cup diced green chiles (from a can)
1 cup enchilada sauce
1 (4 ounce) bag tortilla strips, divided
1 (6 ounce) package Horizon Organic Shredded Cheddar Cheese
1 (6 ounce) package Horizon Organic Shredded Mexican Cheese, divided
1 tablespoon fresh chopped cilantro
optional: 1/2-1 teaspoon cayenne pepper (to taste)
Warm a medium skillet over medium-high heat, once you can feel the heat by holding your hand 6 inches over the skillet, drizzle olive oil into pan. Immediately add corn. Use a wooden spoon to create an even layer of corn.
Allow corn to cook until golden brown and caramelized, about 3 minutes. Then add chicken and stir. Add diced tomatoes, beans, green chiles and enchilada sauce. Stir to combine and bring to a bubble, stirring occasionally, about 2-3 minutes. Reduce heat to medium. Taste for seasoning, if you prefer more heat add the cayenne pepper to your taste preference. 1 teaspoon was perfect for us. If you like mild spice it may be perfect the way it is.
Add 1/2 of the bag of tortilla strips, reserve the remaining for topping the skillet. Add all of the cheddar cheese and 1/2 of the bag of Mexican cheese. Reserve the remaining cheese for topping the
skillet. Stir to combine. Sprinkle remaining cheese, chips and cilantro over top.
Serve and enjoy!
DONNA'S NOTES: Use your favorite enchilada sauce. The heat level of the sauce will affect the skillet, so if you like mild, use mild. If you prefer hot, use hot.
You can also use left over beef, or rotisserie chicken in the skillet if that is what you have on hand.
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This conversation is sponsored by Horizon. The opinions and text are all mine.