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If I'm craving all the good stuff about enchiladas but want to keep it easy, this green chile chicken skillet saves my night. It layers chicken, black beans, zesty green chiles, and gooey cheese in just one skillet. No rolling, no fuss—just comfort you can tweak with whatever's in your fridge.
When we’re racing home after sports practice with rumbling tummies, this meal saves the day almost every time—it’s become our busy night hero.
Tasty Ingredients
- Avocado cilantro and plain Greek yogurt or sour cream: these go on top and take each bite up a notch
- Shredded Monterey Jack cheese: gives you melty, creamy goodness—shred it fresh if you can
- Corn tortillas: slice into triangles for that classic soft enchilada vibe pick a stack that feels fluffy and smells toasty
- Green enchilada sauce: brings everything together with tang and a bit of zing scan the ingredient list for sauce that’s simple and short
- Cilantro: adds pop and freshness grab some with crisp clean leaves
- Fire roasted green chiles: smoky and mild with lots of flavor, chop them up chunky if you want more texture
- Black beans: hearty and full of fiber rinse them well so they’re not salty
- Cooked shredded chicken breasts or rotisserie chicken: pull it apart so it’s ready to go—choose a bird with crispy skin for extra flavor
- Kosher salt and fresh ground black pepper: finish to taste try grinding the pepper fresh for a little extra punch
- Garlic powder: gives that background savory touch pick pure powder with no weird extras
- Chili powder and ground cumin: both give that deep, warm taste—look for a chili powder that’s deep red for best freshness
- Yellow onion: chopped up fine for sweet flavoring pick ones with shiny, dry skins if you can
- Olive oil: helps sauté and ties everything together try to use extra virgin for more flavor
Easy How-To
- Garnish and Serve:
- Take your skillet out of the oven let it rest for just a few, then load up with fresh cilantro creamy avocado slices and a big spoon of Greek yogurt or sour cream for a cool finish
- Top with Cheese and Bake:
- Scatter shredded cheese all over and pop it into your hot oven (four twenty five degrees) bake ten to fifteen minutes until it's bubbling with melty cheese on top keep an eye out so it doesn't get too brown
- Add the Tortillas:
- Stir in triangle tortillas making sure each one gets coated so they soak up all the tasty sauce
- Build the Skillet Mixture:
- Add your chicken, black beans, green chiles, cilantro, and the enchilada sauce to the skillet season with salt and pepper mix everything so it’s well coated
- Sauté Aromatics and Spices:
- Heat the oil in your oven-proof skillet over medium high drop in onions, chili powder, cumin, and garlic powder cook around two minutes until the onions are soft and it smells amazing don’t rush it—this is your flavor base
- Prep the Tortillas:
- Slice your tortillas into little triangles about eighths of each so it looks and feels like old-school torn enchiladas
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I look forward to those roasted green chiles the most they add a gentle heat and a huge punch of flavor My youngest loves to help sprinkle them in—and then always asks for more cheese before we bake it That’s a family win
Leftover Tips
Let it cool off completely then seal in a container Set it in the fridge for up to three days To reheat, use the microwave or put it in the oven with a little chicken broth if it seems dry You can freeze it too—just thaw in the fridge before warming it up again
Swaps and Alternatives
Out of chicken Go with turkey or some browned ground beef Want a veggie version Use double beans or pinto beans Not a fan of spiciness Swap in mild canned chiles Try cheddar or pepper jack cheese if you want a bigger, bolder taste
Ways to Serve
Load it up with toppings like chopped tomato or pickled jalapeños for a colorful touch I love to plate this with a bright green salad and crunchy tortilla chips Squeeze some lime over the top for extra pop
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Backstory and Inspiration
Classic New Mexico green chile chicken enchiladas inspired this meal But with this version you skip the hard work and just toss it all in a skillet You still get those cozy layers and big Southwestern tastes just with a modern twist
Frequently Asked Questions
- → Can I use rotisserie chicken for this dish?
Totally! Grabbing rotisserie chicken makes things quicker and even tastier. Just pull the chicken apart, toss it in, and you’re ready to go.
- → What type of cheese works best?
Monterey Jack is melty and mild and goes great here—cheddar or a shredded Mexican cheese blend also work if that’s what you’ve got.
- → Can I prepare this dish in advance?
You sure can. Layer everything together, stash it in the fridge, then bake whenever you're ready for dinner—keeps busy nights low-stress.
- → Are there gluten-free options?
Corn tortillas don’t have gluten, but check your sauces and add-ins just in case. Most other ingredients are safe for gluten-free folks.
- → How can I add extra heat?
If you want things spicier, chop up some jalapeños or sprinkle in more chili powder. Go as bold as you like—it’s totally up to you!
- → What toppings pair well with this skillet?
Toss on avocado slices, lime juice, more cilantro, and a spoonful of Greek yogurt or sour cream. Go wild with extras—whatever you love.