One-Pot Chicken Enchilada Skillet

Ingredients

• 1.5 tablespoons avocado oil
• ½ large white onion (diced)
• 1.5 teaspoons coarse sea salt (separated)
• 5 garlic cloves (minced)
• 1 lb. shredded chicken (we used rotisserie chicken)
• 15 oz. black beans (drained and rinsed)
• 1.5 cups frozen corn
• 2 cups enchilada sauce
• 1.5 cups chunky salsa
• 1.5 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 tablespoon favorite hot sauce (optional)
• 4 small corn tortillas (cut into triangles)
• 1.5 cups of shredded Mexican mix cheese
• Plain Greek yogurt
• Fresh cilantro
• Avocado

Steps

1. 1

   Preheat the oven to 400ºF.

2. 2

   Heat avocado in an oven-safe large skillet over medium/high heat. Add the onion when the oil is fragrant and season with ¼ teaspoon of salt. Saute for 3-4 minutes.

3. 3

   Add garlic to the onion and saute for an additional minute.

4. 4

   Turn heat to medium and add the chicken, black beans, and corn to the skillet and stir all of the ingredients together.

5. 5

   Prepare the sauce. Add the enchilada sauce, salsa, cumin, chili powder, paprika, and hot sauce to a bowl and whisk the ingredients together until combined. Pour the sauce into the skillet. Bring the mixture to a gentle simmer.

6. 6

   Next, fold the tortillas into the mixture so they are completely submerged in the enchilada sauce.

7. 7

   Top with cheese, transfer the skillet to the oven, and bake for 15-20 minutes or until the cheese has melted and the sauce is bubbling over the sides.

8. 8

   Remove from the oven and let it rest for 5-10 minutes. Top with optional toppings.