Name: Easy Chicken Enchilada Skillet Recipe
Prep time: 5 min
Cook time: 15 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 small white onion; 1 red bell pepper; 4 oz Old El Paso chopped green chiles; 1 cup black beans; ½ cup whole-kernel corn; 3 cups shredded cooked chicken; 1 can Old El Paso Red Enchilada Sauce; 2 cups shredded Mexican-blend cheese; 1 cup Tortilla strips or crumbled tortilla chips; 1 package Old El Paso Burrito-Sized Flour Tortillas

How To Make Easy Chicken Enchilada Skillet

Chicken enchilada skillet is a quick way to satisfy your cravings. Classic enchilada ingredients all cooked in a skillet, you’ll have dinner in 20 minutes.

Preparation: 5 minutes

Cooking: 15 minutes

Total: 20 minutes

Serves:

Ingredients

1tbspolive oil
1smallwhite onionpeeled and diced
1redbell peppercored and diced
4ozOld El Paso chopped green chiles
1cupblack beansrinsed and drained
½cupwhole-kernel corncanned or frozen
3cupsshredded cooked chicken
1canOld El Paso Red Enchilada Sauce
2cupsshredded Mexican-blend cheeseor your desired kind of cheese, divided
1cupTortilla strips or crumbled tortilla chips
1packageOld El Paso Burrito-Sized Flour Tortillasoptional for serving:

Instructions

Heat olive oil in a large skillet over medium-high heat.
Add onion and saute for 3 minutes, stirring occasionally. Add red pepper and continue sauteing for another 3 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add green chiles, black beans, corn, chicken, and enchilada sauce, and stir to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer.
Stir in 1 cup shredded cheese and the tortilla chips, and stir to combine until the cheese is melted. Add the extra 1 cup of cheese evenly on top of the mixture, then remove from heat. Sprinkle on additional toppings if desired.
To serve these in tortilla bowls, place a tortilla in each serving bowl, then portion the enchilada mixture on top of it. Alternately, serve the enchilada mixture on plain plates or bowls.
Serve immediately.