Black Bean & Chicken Enchilada Skillet
Très facile
Phoebe
Phoebe

Black Bean & Chicken Enchilada Skillet

7 minutesPréparation

15 minutesCuisson

710 kcalPar portion

Ingrédients pour 1

Oignon rouge

1/4

Oignon rouge

Haricots noirs (cuits)

1/4 cup

Haricots noirs (cuits)

Poulet rôti

1/8

Poulet rôti

Enchilada sauce (red)

1/2 cup

Enchilada sauce (red)

Fromage râpé mexicain (mélange)

1 càs

Fromage râpé mexicain (mélange)

Tortilla (maïs)

1

Tortilla (maïs)

Coriandre (frais)

facultatif

1 brin

Coriandre (frais)

Oignon nouveau

facultatif

1

Oignon nouveau

Ustensiles

Couteau, Poêle, Plaques de cuisson

recette

  • Étape 1
    Small dice the red onion & slice the corn tortillas into thin strips.
  • Étape 2
    Remove the skin & carve the rotisserie chicken. Shred the desired amount with 2 forks.
  • Étape 3
    Heat a drizzle of oil in a frying pan over medium heat. When hot, add the diced onion, season with salt & cook for about 5 min until softened.
  • Étape 4
    Add the drained & rinsed black beans to the pan, along with the shredded chicken & enchilada sauce. Stir to combine & cook for 3-4 min to blend the ingredients.
  • Étape 5
    Stir in most of the tortilla strips, reserving some for the topping.
  • Étape 6
    Scatter the reserved tortilla strips across the surface along with the shredded cheese. Turn the heat to low & cover with a lid to let the cheese melt.
  • Étape 7
    Optional: chop the cilantro & scallions for a garnish.
  • Étape 8
    When the cheese has melted, turn off the heat & garnish with cilantro & scallions (optional). Serve & enjoy!

Astuce recette

Finish this skillet under the broiler for a few min if you want the top to be extra golden & crispy!