Skillet Chipotle Chicken Enchilada Bake

why make this recipe

Skillet Chipotle Chicken Enchilada Bake is a quick and delicious meal that uses simple ingredients. It’s perfect for busy weeknights or when you have friends over. This recipe is not only tasty but also easy to customize, making it a fun dish for everyone at the table. Plus, the smoky chipotle flavor adds a special twist that elevates the classic enchilada taste.

how to make Skillet Chipotle Chicken Enchilada Bake

Ingredients:

• 1.5 pounds Boneless, Skinless Chicken Breasts (Cut into bite-sized pieces.)
• 1 can (7 ounces) Chipotle Peppers in Adobo Sauce (Provides smoky flavor.)
• 1 medium Onion (Finely chopped.)
• 3 cloves Garlic (Minced.)
• 1 can (15 ounces) Black Beans (Rinsed and drained.)
• 1 cup Frozen Corn Kernels (Adds sweetness.)
• 4-6 medium Flour Tortillas (Cut into quarters.)
• 2 cups Shredded Cheese (Monterey Jack or Cheddar.)
• 2 tablespoons Olive Oil (For sautéing.)
• to taste Salt
• to taste Pepper

Directions:

1. Prepare your ingredients: Dice chicken, chop onion, and mince garlic. Rinse and drain black beans.
2. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and sauté for another 1-2 minutes.
3. Add diced chicken to the skillet, season with salt and pepper, and cook until browned, about 5-7 minutes.
4. Add chipotle peppers and sauce to the skillet, stir to combine, and cook for 2-3 minutes.
5. Add black beans and corn, stir gently, and let simmer for 5 minutes.
6. Preheat oven to 375°F (190°C). Cut tortillas into quarters.
7. Layer half of the tortilla quarters over the chicken mixture, spoon half of the remaining mixture over, and sprinkle with 1 cup of cheese.
8. Repeat layering with remaining tortillas, chicken mixture, and top with remaining cheese.
9. Bake in the oven for 20-25 minutes until cheese is golden and bubbly.
10. Let cool for 5 minutes before serving. Garnish with cilantro or avocado if desired.

how to serve Skillet Chipotle Chicken Enchilada Bake

Serve this dish hot from the oven, either straight from the skillet or on individual plates. It pairs well with a fresh salad or some guacamole on the side. You can also add sour cream or salsa for extra flavor.

how to store Skillet Chipotle Chicken Enchilada Bake

To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the refrigerator for up to three days. You can reheat it in the oven or microwave when you’re ready to enjoy it again.

tips to make Skillet Chipotle Chicken Enchilada Bake

• For a lighter version, use chicken thighs instead of breasts or substitute with a plant-based protein.
• Feel free to add more vegetables, such as bell peppers or spinach, to enhance the nutrition.
• Use different types of cheese for a varied flavor profile.

variation

You can try using tortillas made from whole wheat or corn for a different taste. If you prefer a spicier kick, add extra chipotle peppers or jalapeños. For a vegetarian version, replace the chicken with additional beans or lentils.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare the layers in advance and store them in the refrigerator. Just bake it when you’re ready to serve.

2. Can I freeze leftovers?
Yes, you can freeze the Skillet Chipotle Chicken Enchilada Bake. Just ensure it’s fully cooled, then cover tightly before placing it in the freezer. It can last for up to two months.

3. What can I serve with this dish?
This bake goes well with a side of rice, tortilla chips, or a fresh garden salad. You can also serve it with your favorite toppings like sour cream or avocado.

Skillet Chipotle Chicken Enchilada Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A quick and delicious meal perfect for busy weeknights, featuring smoky chipotle flavor and customizable ingredients.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1.5 pounds Boneless, Skinless Chicken Breasts (Cut into bite-sized pieces)
• 1 can (7 ounces) Chipotle Peppers in Adobo Sauce
• 1 medium Onion (Finely chopped)
• 3 cloves Garlic (Minced)
• 1 can (15 ounces) Black Beans (Rinsed and drained)
• 1 cup Frozen Corn Kernels
• 4–6 medium Flour Tortillas (Cut into quarters)
• 2 cups Shredded Cheese (Monterey Jack or Cheddar)
• 2 tablespoons Olive Oil
• Salt (to taste)
• Pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare your ingredients: Dice chicken, chop onion, and mince garlic. Rinse and drain black beans.
2. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and sauté for another 1-2 minutes.
3. Add diced chicken to the skillet, season with salt and pepper, and cook until browned, about 5-7 minutes.
4. Add chipotle peppers and sauce to the skillet, stir to combine, and cook for 2-3 minutes.
5. Add black beans and corn, stir gently, and let simmer for 5 minutes.
6. Preheat oven to 375°F (190°C). Cut tortillas into quarters.
7. Layer half of the tortilla quarters over the chicken mixture, spoon half of the remaining mixture over, and sprinkle with 1 cup of cheese.
8. Repeat layering with remaining tortillas, chicken mixture, and top with remaining cheese.
9. Bake in the oven for 20-25 minutes until cheese is golden and bubbly.
10. Let cool for 5 minutes before serving. Garnish with cilantro or avocado if desired.

Notes

For a lighter version, use chicken thighs or plant-based protein. Add more vegetables for extra nutrition. Can be made ahead and stored in the refrigerator.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 75mg