Easy skillet chicken enchiladas, great for a small crowd or a weeknight meal! Loaded with chicken, black beans, green chilis and cheese, topped with cheese, sour cream, cilantro and guac!
Fiesta Friday – edition 3!
We’re only 2 weeks out from Cinco de Mayo! Today I’m sharing these Skillet Chicken Enchiladas, an easy dinner recipe! These would be a great option for a small party or any time as an easy, weeknight meal.
Really the only thing you have to do with these to prep them in advance is bake chicken breasts. I used a store-bought red enchilada sauce to make them extra quick and easy! Of course, if you have a favorite homemade sauce that works too, but it’s not necessary.
You mix the chicken with black beans, green chilis, cotija cheese, shredded cheese and enchilada sauce. This mixture can be made in advance and then you can assemble the tortillas in the skillet right before you are ready to bake them (they bake for 20 minutes).
After they are baked and ready to serve, for best results, top them with sour cream, cilantro and avocado or guacamole!
Enchiladas are in the “mussy” foods category. I know that doesn’t sounds appetizing, but it’s the truth. That is why I like making them in a cast iron skillet, it makes them a little less mussy than if you were to make them in a baking dish. If you are someone, like me, that loves texture you will appreciate the extra crunch that results from cooking them this way.
If you are looking to add these to your Cinco de Mayo celebrations I suggest serving them with this Cilantro Lime Rice and this Mexican Chopped Salad. Since these can be messier, I recommend them for a smaller, sit-down crowd. If you are planning a larger party, look out for next week’s recipe! It is perfect for large groups!Print
2 large chicken breasts
2 cups red enchilada sauce*, divided
2 oz cotija cheese
2 cups shredded cheese (Mexican blend), divided
1 can 4.5oz can fire roaster green chilis
1 15.5 oz can black beans, drained
6 medium sized tortillas**
Preheat oven to 425°F
Place 2 large chicken breasts in a small baking pan
Sprinkle with salt
Bake for 30 minutes until cooked through, cool
Reduce oven heat to 400°F
Slice chicken into thin strips or shred
Add the chicken, 1 cup enchilada sauce, cotija cheese, shredded cheese, green chilis and black beans to a large bowl, mix
Fill each tortilla with a generous helping of the chicken enchilada mixture, roll to close, place in cast iron skillet, repeat with all tortillas
Top with remaining enchilada sauce (1 cup) and shredded cheese (1 cup)
Bake for 20 minutes (at 400°F)
Serve topped with cilantro, avocado*** and sour cream if desired
* I used Las Palmas brand
**I used the Mission Foods wheat tortillas
In case you missed the other recipes in the Fiesta Friday series:
Week 2: Lime in the Coconut Cupcakes