Chicken EnchiladaSkillet
All the flavor of enchiladas without the rolling. One skillet, 30 minutes, and cheese bubbling on top.
Some nights you want enchiladas without the fuss of rolling and layering, and that's exactly what this skillet delivers. Shredded chicken, black beans, and sautéed peppers simmer together in a rich red enchilada sauce, then get topped with melty cheese and baked until bubbling. It's weeknight-easy but still feels like a comforting, from-scratch dinner — and with chicken breast and poblanos on sale this week, it's a great time to make it.
Ingredients
Directions
Preheat the oven.Place racks in the upper third and center of the oven, then preheat to 425°F.
Sauté the vegetables.Heat the oil in a large oven-safe skillet over medium heat. Add the onion, bell pepper, poblano, garlic powder, cumin, salt, and black pepper, then sauté until the vegetables brown and begin to soften, about 6 minutes.
Build the filling.Remove the skillet from the heat and transfer the vegetable mixture to a large mixing bowl, keeping the skillet handy. Stir in the enchilada sauce, chicken, and beans, then mix in the Greek yogurt. Fold in the tortilla quarters along with ¼ cup of the cheese.
Assemble.Spoon the mixture back into the skillet and sprinkle the remaining cheese evenly over the top.
Bake and broil.Transfer the skillet to the oven on the upper third rack and bake until the cheese is hot and bubbling, about 10 minutes. For a browned top, switch to broil for a minute or two, watching closely so the cheese doesn't burn. Carefully remove from the oven — the handle will be hot — and let rest a few minutes before serving with your favorite toppings.
✦ Cook's Note
Stick with 2% or whole-milk Greek yogurt here — fat-free versions tend to curdle once they hit the warm sauce. Folding the tortillas in rather than layering them lets each bite soak up the sauce while still holding a bit of texture.