Nothing better than cheesy enchiladas!
Skillet dinners are some of my favorites! This dish is packed with flavor, and even some sneaky greens!
I really love Mexican food, enchiladas were my childhood favorite. My mom used to make the best enchiladas for us growing up. Every family gathering was at our house for the amazing food she whipped up. Her authentic Mexican food is and always will be my favorite!
Tonight I whipped this enchilada skillet up without the fuss of rolling or sauce making. This skillet is not time-consuming like traditional enchiladas, but still has the same great taste in half the time! It taste very similar to a casserole style dish. The kids gobbled it up with a side of rice, chips and guacamole!! Hubs also likes it this with a side of rice. I love easy dinners, especially on nights I get home from work late. ohh… and one pan to wash after dinner, that’s the best!
If you try this recipe, leave a comment and don’t forget to tag your photo with #kayscleaneats on Instagram. I love to hear from you guys!
Easy delicious Enchiladas in half the time!
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 poblano pepper, finely diced
- 1 1 lb chicken breast, cut into tender size pieces
- 1 1/4 cup chicken broth or stalk
- 1 15.5 oz can fire roasted tomatoes no salt added
- 1 tsp garlic powder
- 1 tsp salt
- 1 15.5 oz can black beans, drained
- 1 15.5 oz can corn kernels, drained
- 1/2 cup cilantro, chopped
- 2 cups spinach, packed
- 1 12 oz jar enchilada sauce, I used Trader Joe's glass bottle enchilada sauce
- 1 cup shredded Mexican cheese, divided
- 1 tbsp corn starch, I used hodgson mills its non GMO
- 6 corn tortillas
In a large skillet add oil and turn on high heat. Add in onion and poblano and sauté 5 minuets till golden brown or tender.
Add in chicken to the skillet and pour in the broth.
Add in the can of fire roasted tomatoes, garlic powder and salt. Let simmer for 15 minuets or until chicken is cooked.
Shred chicken in the skillet with two forks. Keep heat on.
Add in black beans and corn kernels, stir. Keep skillet at a simmer.
Add in cilantro and spinach stir slowly till spinach wilts.
Pour in enchilada sauce, and stir in 1/2 cup of cheese.
Turn off heat, if you like a thicker enchilada sauce stir in 1 tbsp of corn starch.
With tongs lay in your tortillas in the skillet, underneath the enchilada filling.
Cover skillet with the remainder of your cheese.
In your oven, broil skillet for 2-3 minuets or until cheese is melted and bubbly. Enjoy!
These can easily be made vegan by using vegan cheese and omitting chicken and subbing more beans or veggies!