Cheesy Black Bean and Chicken Enchilada Skillet

20 minutes Prep Time
40 minutes 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

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 can black beans, 14.5 oz, rinsed and drained
  • 1-2 chipotle peppers in adobo sauce, chopped

  • 1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, drained

  • 1 tablespoon Red Gold® Red Gold Roasted Garlic Tomato Paste 6 oz

  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 2 teaspoons cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 3 cups shredded chicken
  • 1/4 cup chicken stock
  • 6 corn tortillas, cut into strips
  • 1-1 1/2 cups Mexican cheese, shredded
  • fresh cilantro, sour cream, jalapeno, avocado, for garnishing

Instructions

Step one

Preheat the oven to 400°F and grease skillet with olive oil.

Step two

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.

Step three

Top with tortilla strips, then cheese.  Bake for 15 minutes or until cheese is bubbling.

Step four

Garnish with fresh chopped cilantro, jalapeno, and sour cream before serving.

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