Skillet Enchiladas

Cheesy enchiladas in a skillet with half an avocado on top

Prep time: 25 minutes

Servings: 4 

Ingredients:

  • 1/2 Tablespoon avocado oil
  • 1/3 cup diced onions
  • 1/2 cup diced peppers
  • 2 cups cooked shredded chicken
  • 1/2 cup black beans (cooked or canned, drained)
  • 1 1/2 cups enchilada sauce
  • 1/3 cup light sour cream
  • 6 corn tortillas (torn into pieces)
  • 1/2 to 1 cup shredded Mexican cheese blend
  • 1/4 cup freshly chopped cilantro (optional)
  • 1 medium avocado

Directions:

  1.  Heat the avocado oil in a large skillet over medium-high heat.
  2. Add in the onions and bell peppers, then cook for about 3 to 4 minutes.
  3. Combine the chicken, beans and enchilada sauce in the skillet, mix, and lower the heat to medium-low. Let simmer for 3 to 4 minutes.
  4. Stir in the sour cream and corn tortilla pieces.
  5. Top with shredded cheese in an even layer, turn off the heat and cover the skillet. Let it sit for about 5 minutes (or until the cheese is melted).
  6. Top with fresh cilantro and avocado slices.

Notes:

Feel free to substitute whole milk Greek yogurt (plain) for the sour cream! Just make sure to whisk it with some warm broth or warm liquid from the pan before pouring it into the skillet. Use mild, medium or spicy enchilada sauce based on your heat preference!

Nutrition:

Per serving: 415 calories; 20 g fat; 37 g carbohydrates; 28 g protein

Recipe source: Jar of Lemons