Chicken and Black Bean Enchilada Skillet

Chicken and Black Bean Enchilada Skillet

Here is the other part of our dinner from Sunday night, a recipe from “Six Sisters’ Stuff”.  It tasted pretty good but the texture was not great, super mushy.  Now some people here really liked it like Bob and Jaren (they said it reminded them of tamales not enchiladas) who had seconds but the rest of us couldn’t get over the texture.  If I try this again I think I’ll leave the tortillas out and then serve it with crunched up tortilla chips added right before serving.

8 (6 – 8″) corn tortillas, cut into bite size strips

3 cups cooked chicken, shredded

1 medium onion, diced

1 clove garlic, minced

1 (10 oz) can Rotel (diced tomatoes and green chilies), undrained

1 (10 oz) can enchilada sauce

1 (15 oz) can black beans, drained and rinsed

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1 cup shredded cheddar cheese, divided

1  Spray large skillet with nonstick cooking spray and set on stove over medium high heat.

2  Add tortillas, chicken, onion and garlic and cook for about 5 minutes, until onion is translucent and tender, stirring frequently.

3  In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin and garlic powder.  Pour mixture over chicken and mix well.

4  Sprinkle half the cheese on top, cover with lid and let cook 5 minutes, stirring occasionally.  Top with remaining cheese and serve with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).

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2 thoughts on “Chicken and Black Bean Enchilada Skillet

    • When I make it again, I’ll swap the corn tortillas for tortilla chips, I guess it just depends on what kind of texture you like. Let me know how it goes.

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