ONE PAN CHICKEN ENCHILADA SKILLET
You’ll find yourself returning to this one-pan enchilada recipe time and again. It’s simple, hearty, and just as delicious today as it is tomorrow as leftovers.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium sweet potato, peeled and diced small (½-inch pieces)
- 1 red bell pepper, chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 ½ cups cooked shredded chicken (rotisserie or leftover chicken works great)
- 1 ½ cups enchilada sauce
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1-2 handfuls spinach or chopped kale (optional)
Serving Suggestions:
- Gluten-free tortillas, warmed
- Avocado slices
- Lime wedges
- Sliced green onions or chopped cilantro, for garnish
Instructions
- In a large oven-safe skillet, heat olive oil over medium heat.
- Add the onion and cook for 2 to 3 minutes until softened.
- Stir in garlic, sweet potatoes, and bell pepper. Cook for 6 to 8 minutes, stirring occasionally, until sweet potatoes are just fork-tender.
- Stir in black beans, shredded chicken, enchilada sauce, cumin, paprika, salt, and pepper.
- Reduce the heat to low, cover, and let it simmer for 8 to 10 minutes, stirring often, until bubbling and everything is warmed through.
- Stir in spinach or kale if using, until wilted.
- Garnish with green onions or cilantro and serve straight from the skillet with tortillas, avocado, or lime wedges on the side. Enjoy!
Notes
This is great for meal prep! Simply add any leftovers to sealed containers and pop them into the fridge for lunch the next day or dinner. This recipe also freezes well for up to one month!
Nutrition
Calories: 150kcal | Carbohydrates: 16g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 573mg | Potassium: 308mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6935IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 2mg