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Cheesy Black Bean and Chicken Enchilada Skillet

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READ REVIEWS
20m
Prep Time
40m
Cook Time
6
Servings

This easy Cheesy Black Bean and Chicken Enchilada Skillet is the perfect weeknight meal to throw together instantaneously!  Chicken seasoned with flavorful spices tossed with the most fragrant chipotle peppers and combined with Red Gold Petite Diced Tomatoes with Green Chilies and Red Gold Roasted Garlic Tomato Paste, and you have the best one-pan dinner!    @thegreatspoonfeed   @thefeedfeed

This easy Cheesy Black Bean and Chicken Enchilada Skillet is the perfect weeknight meal to throw together instantaneously!  Chicken seasoned with flavorful spices tossed with the most fragrant chipotle peppers and combined with Red Gold Petite Diced Tomatoes with Green Chilies and Red Gold Roasted Garlic Tomato Paste, and you have the best one-pan dinner!    @thegreatspoonfeed   @thefeedfeed

Ingredients

COPY INGREDIENTS
1 tablespoon extra virgin olive oil1 can black beans, 14.5 oz, rinsed and drained1-2 chipotle peppers in adobo sauce, chopped1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, drained1 tablespoon Red Gold® Roasted Garlic Tomato Paste 6 oz1 teaspoon oregano1 teaspoon cumin2 teaspoons cayenne pepper1 teaspoon black pepper1 teaspoon kosher salt3 cups shredded chicken1/4 cup chicken stock6 corn tortillas, cut into strips1-1 1/2 cups Mexican cheese, shreddedfresh cilantro, sour cream, jalapeno, avocado, for garnishing

Instructions

  • Preheat the oven to 400°F and grease skillet with olive oil.
  • In a large bowl, add beans, chipotle peppers, Red Gold Petite Diced Tomatoes with Green Chilies, Red Gold Roasted Garlic Tomato Paste, spices, chicken, and chicken stock. Stir to combine, transfer to skillet and gently pat down to flatten.
  • Top with tortilla strips, then cheese.  Bake for 15 minutes or until cheese is bubbling.
  • Garnish with fresh chopped cilantro, jalapeno, and sour cream before serving.
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