Gluten Free Enchilada Skillet (Edit recipe)

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I have been on a big 30 minute meal kick lately. I am all about making delicious meals that are easy and time saving! Enchilada skillet fits the bill perfectly – full of flavor and easy to assemble! My enchilada skillet is gluten free of course and easily customizable to any dietary needs.

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	979
Fat:	48 g
Carbohydrates:	77 g
Protein:	59 g
Cholesterol:	166 g
Sodium:	1061 mg
Fiber:	15 g
Sugars:	7 g
Calculated per serving.

Serves: 6

Ingredients

2 Tbsp Unsalted Butter
2 Tbsp Extra Virgin Olive Oil
1 whole Yellow Onion, diced
10 oz Fire Roasted Diced Tomatoes
3 cloves Garlic, minced
15 oz Black Beans
15 oz Siete Red Enchilada Sauce
1 whole Taco Seasoning, packet
3 cups Chicken Breast, shredded
10 whole Corn Tortilla
2 cups Colby Jack Cheese, shredded

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 450F.
Place a cast iron skillet over medium heat and melt your butter and olive oil. While these heat up, dice your yellow onion and garlic cloves and add to the pan. Cook for 2-3 minutes or until fragrant.
To the pan, add your diced tomatoes and green chiles, black beans, and taco seasoning. Cook for another 2-3 minutes. Add in your shredded chicken and enchilada sauce and combine. Season with salt and pepper as needed.
Quarter your corn tortillas and gently fold into the skillet mixture. Generously top with the shredded cheese.
Bake the dish for 15-18 minutes or until the cheese is nice and melty!
To serve, top with sour cream, cilantro, avocado, and lime wedges!