Description
This gluten-free chicken enchilada skillet is made in one pan & PACKED with delicious flavor. You’ll love this easy dinner!
Ingredients
Scale
For The Enchilada Sauce:
- 2 Tablespoons oil
- 2 Tablespoons cornstarch (or gluten-free flour)
- 1 Tablespoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt (or more, to taste)
- 1/2–1 Tablespoon chipotle chili packed in adobo (be sure to buy gluten-free chipotle chiles)
- 1 (8 oz) can tomato sauce
- 2 cups water (or no-sodium vegetable or chicken broth)Â
For The Chicken Enchilada Skillet:
- 1/2 Tablespoon olive oil
- 1 cup diced onion (1 small onion)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles (don’t drain)
- 2–3 cups shredded cooked chicken
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup frozen corn (or fresh corn)
- 2 cups red enchilada sauce (from recipe above or store-bought)
- 6 corn tortillas, cut into 1/2” strips, then cut into thirds
- 2–3 Tablespoons minced cilantro
- 4–6 oz. shredded cheddar cheese (or a blend of Monterrey Jack and Cheddar)
Optional Toppings, To Serve:
- Chopped Cilantro
- Sliced Green Onion
- Diced Tomatoes
- Sour Cream or Plain Greek Yogurt
- Shredded Lettuce
- Guacamole or Avocado
Instructions
For The Enchilada Sauce:
- Combine oil, cornstarch, chili powder and cumin and cook 2-3 minutes, or until fragrant.
- Add garlic powder, onion powder, kosher salt, and chipotle chili. Stir to combine.
- Add tomato sauce and water/broth and bring to a simmer.
- Cook 8-10 minutes, or until thickened and set aside. Taste and stir in more salt or chipotle chili, as desired.Â
- Enchilada Sauce can be made 2-3 days in advance and stored in the refrigerator up to 4 days.Â
For The Chicken Enchilada Skillet:
- Preheat The Oven. Start by preheating the oven to 400 degrees F.
- Slice The Tortillas. Stack the corn tortillas and cut them into 1/2 inch strips. Then cut the strips into thirds. (Each piece will be about 1/2 inch wide and 2 inches long)
- Sauté The Onion. In a large skillet, heat oil over medium heat and add the onion. Saute 3-4 minutes, or until the onion begins to soften.
- Add Spices & Chiles. Then, add chili powder, cumin, salt, garlic, and green chiles. Stir to combine and cook 1 minute more.
- Stir In Chicken. Add the shredded chicken and stir to coat with the seasonings and chiles.
- Add Corn & Black Beans. Next, stir in the black beans and corn, stirring to combine.
- Pour In Enchilada Sauce. Then, pour about 2 cups of the enchilada sauce over the chicken and vegetables.
- Add Tortilla Strips & Cilantro, then stir until everything is well coated and distributed. (Try to separate the tortilla strips when you can so they don’t clump together.) Cook 3-4 minutes, or until mixture comes to a simmer.
- Cover With Shredded Cheese. Turn off the heat and sprinkle the cheese over the surface of the chicken and veggies mixture.
- Bake. Transfer the skillet to the oven and bake at 400 degrees for 10-15 minutes, or until the sauce is bubbling and the cheese is melted.
- Serve. Scoop into bowls and serve with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Tex-Mex
Keywords: chicken enchilada skillet, chicken enchilada bake, healthy chicken enchilada skillet, gluten free chicken enchilada skillet