This one-pot meal packed with shredded chicken, black beans, and chopped green chilis is mixed together with melted cheese. Chicken Verde Enchilada Skillet as all the delicious flavor of enchiladas without the fuss of preparing them.
When your husband, whom I consider is a picky eater (he says he’s not but we all have our differences), says “this is one of my favorite dinners” in reference to the Chicken Verde Enchilada Skillet you see here, despite containing green chilies (note: he doesn’t like green chilies), you want to make it ALL THE TIME!
Let me boast it’s other magical dinner properties:
At the base this dinner is healthy-ish and the ONLY reason I’m not giving it the “100% healthy gold star” is because it contains dairy (cheese and sour cream).
This meal comes together in ONE skillet thus making it a one-pot recipe.
It takes less than 25 minutes to prepare and I need all the time I can get right now because…
January is when life is supposed to slow down… Right? It’s when all the holiday chaos is supposed to subside, but NO, apparently, according to oh, I don’t know, I guess myself, I’m supposed to have all of 2019 figured out and my goals set so that 9 days into the year I’m crushing life…
I don’t have it all figured out…
I’m not completely crushing life (some areas yes, but all NOT EVEN CLOSE!).
When I sat down to meal plan this week I knew I need several simple meals that would compliment the healthy habits I’m working on finally establishing in the year of 2019. As I mentioned above the ONLY criteria this recipe did not meet is dairy-free, which I’m okay with because this is the only meal that didn’t check all the boxes.
Now that you know what this meal is not (dairy-free, in case you forgot), here’s what it is…
- Gluten-Free
- High in protein
- Low in sugar
- Clean
One healthy habit I’m reinstating in 2019 is reading labels to make sure I’m not eating any science experiment-type ingredients. When I give a recipe a “clean” label it means all the ingredients are recognizable and not contrived in a lab somewhere. I’ll talk more about those healthy habits in my next post, but if you’re still scratching your head on where to start cleaning things up in your diet start here.
Ingredients such as the broth, chicken, sour cream, and tortilla chips are all items that can easily become franken-food, which means it’s filled with all kinds of non-clean ingredients. If you reading your labels, as I did when buying these ingredients, you’ll clean up your diet in a MAJOR way.
Before I close out there is one more magical property… This chicken verde enchilada skillet is family-friendly! Place your skillet directly on the table with a serving spoon and your table is set.
Now, who’s ready to eat…
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Chicken Verde Enchilada Skillet
- Prep Time: 5 Mins
- Cook Time: 25 Mins
- Total Time: 30 Mins
- Yield: 6 Servings 1x
Description
Chicken Verde Enchilada Skillet FTW! This dinner is a one-pot, healthy-ish meal that can be made in less than 30 minutes for an easy family favorite.
Ingredients
- 3 tablespoons Butter
- 1 tablespoon + 2 teaspoons Cornstarch
- 2 cups Chicken Broth
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Chili Powder
- 1/4 teaspoon Paprika
- 4 ounces Chopped Green Chilies
- 1 15-oz can Black Beans
- 3 cups Pulled Chicken (or 3 cooked chicken breast shredded)
- 1 cup Sour Cream
- 1 1/2 cup Tortilla Chips, crumbled
- 6 ounces Manchego Cheese, crumbled
- 8 ounce Queso Fresco, crumbled
Instructions
Set the oven to BROIL. In a large oven-safe skillet melt the Butter over medium heat.
In a small bowl whisk the Cornstarch with some of the Chicken Broth until no clumps remain and set aside. Pour the remaining broth into the skillet and bring to a simmer, about 1 minute. Add the cornstarch mixture to the skillet, along with the Salt, Pepper, Chili Powder, and Paprika, stirring until fully combined. Continue to cook until the mixture thickens, about 5 minutes.
Mix the Green Chilies, Black Beans, and Pulled Chicken. Cook for an additional 15 minutes or until the broth mixture is almost gone. Add the Sour Cream and Tortilla Chips and mix evenly. Remove from heat.
Top skillet with Manchego Cheese and Queso Fresco and place in the oven for 3 to 4 minutes or until cheese is completely melted with small spots of golden brown (make sure to watch the skillet while it’s set to broil because it can burn quickly).
Notes
For the pulled chicken: I bought actually pulled chicken from Costo (my new fav place), but you could easily use a rotisserie chicken or make your own using 2 boneless, skinless, chicken breasts.
Note: I would add jalapenos if I could get away with it…
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