Très facile
Phoebe
Black Bean & Chicken Enchilada Skillet
7 minutesPréparation
15 minutesCuisson
710 kcalPar portion
Ingrédients pour 1
1/4
Oignon rouge
1/4 cup
Haricots noirs (cuits)
1/8
Poulet rôti
1/2 cup
Enchilada sauce (red)
1 càs
Fromage râpé mexicain (mélange)
1
Tortilla (maïs)
facultatif
1 brin
Coriandre (frais)
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!