Cheesy Chicken Enchilada Skillet
Ingredients
- 1 1/4 cup enchilada sauce (preferably homemade)
- 1 poblano pepper medium diced
- 1/2 yellow onion medium diced
- 4 cups shredded rotisserie chicken
- 1 can black beans drained
- 1-1/2 cups shredded melting cheese such as pepper jack, Monterrey jack, cheddar
- accompaniments such as avocado, sour cream, charred tortillas, steamed rice, fresh cilantro, pico, Mexican slaw, shredded lettuce, etc,...
Instructions
- Heat the oven to 450 degrees. Heat a large heavy bottomed (preferably cast iron) skillet to medium to medium high heat. Add a tablespoon of oil and toss in the poblano and onion. Season with a pinch of salt. Sauté for 8 minutes. They should be soft and translucent and slightly caramelized.Add the chicken and the beans and toss well. Sauté for about 4 minutes just to heat the chicken and beans through. Add the sauce and toss to coat everything.Top with the shredded cheese. Place the pan in the preheated oven to melt and brown the cheese. Check it every couple minutes or so until it is at your desired level of browned and bubbly.