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Stroller Envy

Cheesy Chicken Enchilada Skillet with Tortilla Chips

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 15 oz canned black beans drained and rinsed
  • 1 cup frozen corn
  • 10 oz red enchilada sauce
  • 1 cup shredded cheddar
  • 2 cups tortilla chips lightly crushed
  • 1/4 cup sour cream
  • 2 tablespoons chopped cilantro
  • 1 lime cut into wedges

Method
 

  1. Combine chicken, beans, corn and enchilada sauce in a 12-inch broiler-safe skillet. Simmer over medium heat for 8–10 minutes, stirring, until chicken reaches 165°F.
  2. Heat the broiler. Sprinkle cheese over the skillet and broil 4–6 inches below the element for 1–3 minutes until melted; watch constantly.
  3. Top with chips just before serving. Add sour cream, cilantro and lime wedges.

Notes

Equipment: 12-inch broiler-safe skillet, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.