Skillet Chipotle Chicken Enchilada Bake
One of my favorite dinners of all times! This Skillet Chipotle Chicken Enchilada Bake is easy to make and easier to eat!
Servings: 6 people
Ingredients
- 3 boneless skinless chicken breasts (or 4-5 boneless skinless chicken thighs)
- 1 14-oz can of Enchilada Sauce
- 1 small jar green chiles
- 2 chipotles in adobo chopped
- 3 cups shredded Monterey Jack cheese
- 6 6-inch corn tortillas
- 1 cup black beans
- 1 cup fresh corn removed from the cob
- scallions and cilantro to garnish
Instructions
- Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
- Preheat the oven to 375 degrees F.
- In a medium sized skillet, layer the ingredients, starting with a layer of sauce followed by 3 tortillas, ½ of the chicken, ½ of the black beans, ½ of the corn, ½ of the cheese. Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- Top with scallions and cilantro to serve. Cut into wedges as needed.
Notes
Keep in mind that chicken thighs will likely take a bit longer to cook, so use a thermometer to know when they are done cooking.
Nutrition
Calories: 424kcal | Carbohydrates: 31g | Protein: 32g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 1069mg | Potassium: 492mg | Fiber: 7g | Sugar: 7g | Vitamin A: 964IU | Vitamin C: 10mg | Calcium: 460mg | Iron: 2mg