Easy Cheesy Skillet Enchilada With or Without Chicken

As I have cautiously re-entered the kitchen to take on more cooking (after knee surgery), I’ve been trying to make dishes that require little effort since my tolerance for standing for long periods of time is still limited. This recipe seemed to fit that requirement. It’s more or less of a “mix ingredients together recipe” and warm-up.  

The ingredients are simple, using pantry staples, a few vegetables, and spices. And it uses leftover chicken so bonus! Or leave the chicken out to keep the meal strictly vegetarian. 

I had a little leftover refried pinto beans which I also added. Any canned bean will work nicely so choose your favorite.

This version includes a jar of my homemade corn salsa but you can use store-bought or regular salsa and canned or frozen corn. The recipe is quite versatile and easy to swap ingredients to fit your needs.  

 

Easy Cheesy Skillet Enchilada With or Without Chicken

Yields 4-6

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Ingredients

  • 1/2 onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 (16 oz) jar medium red salsa (see notes)
  • 1 cup corn (canned or frozen) (see notes)
  • 4 corn tortillas, roughly torn in quarters or smaller
  • 4 cups cooked chicken, shredded
  • 1 (15.5 oz) can black or pinto beans, drained & rinsed (or your favorite beans)
  • 1 green onion, sliced
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 tablespoon vegetable oil
  • Season with pepper and more salt to taste
  • Optional: fresh cilantro, chopped

Instructions

  1. Heat oil in a skillet over medium heat. Add onion, cumin and salt. Saute until softened (about 5 minutes) and then add garlic.
  2. Add salsa, corn, tortillas, chicken and beans. Stir to combine.
  3. Cook over medium heat until all ingredients are warmed through.
  4. Sprinkle cheese over skillet ingredients and cook until melted.
  5. Ready to serve topped with green onion and optional cilantro.

Notes

I made this recipe with my homemade corn salsa from our summer's bounty of garden-grown tomatoes and corn freshly picked from a local farm. You can use store brand salsa - either corn salsa or regular salsa and add 1 cup corn. 

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