Name: Chicken Enchilada Skillet
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 30 g (2 tbsp) salted butter; 3 garlic cloves, minced; 2 plum tomatoes, diced; 1/2 red onion, chopped; 2 tsp (10 ml) chilli powder; 1 1/2 tsp (7.5 ml) ground cumin; 3/4 tsp (4 ml) kosher salt; 425 g (15 oz) can black beans, drained and rinsed; 285 g (10 oz) red enchilada sauce; 300 g (2 cups) cooked shredded chicken; 6 small corn tortillas, cut into quarters; 225 g (8 oz/2 cups) grated cheddar-jack or Monterey Jack cheese

Chicken Enchilada Skillet

Chicken, black beans and tortillas baked in enchilada sauce under a layer of melted cheese.

YieldServes 4-6

Prep20 minutes

Cook25 minutes

Total45 minutes

Scale ingredients

Measurements

Instructions

Heat the oven to 230°C/450°F.
Melt the butter in a 25 cm (10 in) ovenproof skillet over medium-high heat. Add the garlic, tomatoes and onion. Stir in the chilli powder, cumin and salt, then cook for 3-4 minutes, until the onion begins to soften.
Add the beans, enchilada sauce and chicken. Stir and heat until the sauce begins to bubble.
Remove the skillet from the heat. Fold in the tortilla pieces, then scatter the cheese evenly over the top.
Bake for 12-15 minutes, until the cheese is melted and bubbling. Leave to stand for 10 minutes before serving.