A comforting skillet combining chicken, tortillas, black beans, corn, and cheese in a zesty sauce.
# What You Need:
→ Meats
01 - 2 cups cooked, shredded chicken (rotisserie or poached)
→ Vegetables
02 - 1 small onion, finely chopped
03 - 1 bell pepper (any color), diced
04 - 2 cloves garlic, minced
→ Sauces & Canned Goods
05 - 1½ cups red enchilada sauce (store-bought or homemade)
06 - 1 (14 oz) can black beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned)
→ Tortillas
08 - 6 small corn tortillas, cut into strips
→ Dairy
09 - 1½ cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
→ Seasonings
10 - 1 tsp ground cumin
11 - ½ tsp smoked paprika
12 - ½ tsp salt
13 - ¼ tsp black pepper
→ Toppings (optional)
14 - Chopped cilantro
15 - Sliced green onions
16 - Sour cream
17 - Diced avocado
18 - Lime wedges
# How to Make It:
01 - Heat a large oven-safe skillet over medium heat. Add a splash of oil and sauté the onion and bell pepper until softened, about 3 to 4 minutes. Add minced garlic and cook for 1 more minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper until vegetables are evenly coated.
03 - Add shredded chicken, drained black beans, and corn kernels to the skillet, tossing to combine with the seasoned vegetables.
04 - Pour in the red enchilada sauce and bring the mixture to a gentle simmer.
05 - Gently fold tortilla strips into the skillet, ensuring they are fully coated with sauce.
06 - Evenly sprinkle shredded cheese over the mixture. Cover and cook on low heat for 5 minutes until cheese melts, or place the skillet under the broiler for 2 to 3 minutes until bubbly and golden.
07 - Remove from heat and let rest for 2 minutes. Garnish with desired toppings such as chopped cilantro, sliced green onions, sour cream, diced avocado, and lime wedges. Serve immediately.
