One-pan meal with shredded chicken, tortillas, cheese, and zesty sauce for quick, tasty dinners.
# Needed Ingredients:
→ Meats
01 - 2 cups cooked, shredded chicken (rotisserie or poached)
→ Vegetables
02 - 1 small onion, finely chopped
03 - 1 bell pepper, diced
04 - 2 cloves garlic, minced
→ Sauces & Canned Goods
05 - 1½ cups red enchilada sauce (store-bought or homemade)
06 - 1 (14 oz) can black beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned)
→ Tortillas
08 - 6 small corn tortillas, cut into strips
→ Dairy
09 - 1½ cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
→ Seasonings
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
→ Toppings (optional)
14 - Chopped cilantro
15 - Sliced green onions
16 - Sour cream
17 - Diced avocado
18 - Lime wedges
# Directions:
01 - Heat a large, oven-safe skillet over medium heat. Add a splash of oil, then sauté onion and bell pepper until softened, about 3–4 minutes. Add garlic and cook for 1 more minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper until well combined.
03 - Add shredded chicken, black beans, and corn kernels to the skillet. Toss gently to combine all ingredients evenly.
04 - Pour red enchilada sauce over the mixture and bring to a simmer.
05 - Fold tortilla strips into the skillet, ensuring they are well coated with sauce.
06 - Sprinkle shredded cheese evenly over the skillet. Cover and cook on low heat for 5 minutes until cheese melts, or transfer skillet under a broiler for 2–3 minutes until cheese is bubbly and golden.
07 - Remove from heat and let rest for 2 minutes. Garnish with optional toppings such as cilantro, green onions, sour cream, avocado, and lime wedges. Serve immediately.
