Enchilada Skillet
This one pan Chicken Enchilada Skillet recipe takes very little prep time, for a super tasty meal. The ultimate camping comfort food!
Servings: 6 Servings
Calories: 517kcal
Equipment
- 1 Large Skillet
Ingredients
- 1 Red Bell Pepper Chopped
- 1 Small Onion Chopped
- 1 tablespoon Olive Oil
- 3 Garlic Cloves Pressed or Finely Minced
- 2 Chipotle Peppers in Adobo Finely Chopped
- 3 cups Shredded Chicken
- 1 can Enchilada Sauce 296 ml
- 1 cup Salsa
- 1 15-ounce can black beans, rinsed and drained
- 1 small can Corn Drained
- Ground Black Pepper
- Salt
- 6 Corn Tortillas cut into 1 ½” Squares
- 2 cups Shredded Cheese Tex Mex, Cheddar, Monterrey Jack, etc.
- Optional Garnish: Avocado, Cilantro, Green Onions, Sour Cream.
Instructions
- Get a medium campfire going, or get your charcoal on the go. (If you’re making this on a stove, use medium high heat and a nonstick pan.)
- Add the chopped peppers, onion and olive oil to a large cast iron skillet - or a dutch oven, and set over the fire or hot coals.
- Cook until the veggies start to become tender, another 2-3 minutes.Note: If using frozen vegetables, you can thaw them first, or just add them in frozen. They’ll take a bit longer to cook if frozen, but it works just fine!
- Add the garlic and chipotle peppers, stir and cook for another minute, or until fragrant.
- Add the chicken, enchilada sauce, and salsa to the pan, stir well to combine.
- Finally, add the black beans and corn. Stir well.
- Bring mixture to a simmer, cook for a few minutes to heat everything through.
- Season with salt and pepper, to taste, then stir in the corn tortilla strips.
- Scatter the shredded cheese over the mixture, cover, and remove from heat. Allow to sit for a few minutes, to melt the cheese.
- Serve hot, garnished with your choice of toppings.
Notes
Leftovers:
Leftover skillet enchiladas can be cooled to room temperature, then stored in an airtight container in the fridge for 3-4 days. Reheat before serving.
Make Ahead:
See the post for details on how to do most of the food prep in advance, creating a freezer pack of ingredients. It makes the cooking SO much quicker and easier when we get to our campsite!
Nutrition
Calories: 517kcal | Carbohydrates: 46g | Protein: 37g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 1037mg | Potassium: 732mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1646IU | Vitamin C: 30mg | Calcium: 336mg | Iron: 4mg
