Skillet Chipotle Chicken Enchilada Bake Food

SKILLET CHIPOTLE CHICKEN ENCHILADA BAKE

Skillet Chipotle Chicken Enchilada Bake image

The super easy Skillet Chipotle Chicken Enchilada Bake is the perfect way to get dinner on the table on a busy weeknight!

Provided by Gaby Dalkin

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

3 chicken breasts, cut in half
1/2 can from 1 (28 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
1 small jar green chiles
2 chipotles in adobo, chopped
2 to 3 cups shredded Monterey Jack cheese
6 6-inch corn tortillas
1 cup black beans
1 cup fresh corn, removed from the cob
scallions and cilantro to garnish

Steps:

Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
Preheat the oven to 375° F.
In a medium sized skillet, layer the ingredient, starting with a layer of sauce followed by 3 tortillas, 1/2 of the chicken, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese. Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese.
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Top with scallions and cilantro to serve. Cut into wedges as needed.

Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g

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