Description
This Skillet Chipotle Chicken Enchilada Bake combines tender, smoky chipotle-infused chicken with hearty black beans, sweet corn, and melty cheese, layered between warm flour tortillas and baked to golden perfection. It’s a comforting, flavorful Mexican-inspired casserole perfect for a satisfying weeknight meal.
Ingredients
Scale
Protein and Vegetables
- 1.5 pounds Boneless, Skinless Chicken Breasts (Cut into bite-sized pieces)
- 1 medium Onion (Finely chopped)
- 3 cloves Garlic (Minced)
- 1 can (15 ounces) Black Beans (Rinsed and drained)
- 1 cup Frozen Corn Kernels
Other Ingredients
- 1 can (7 ounces) Chipotle Peppers in Adobo Sauce
- 4-6 medium Flour Tortillas (Cut into quarters)
- 2 cups Shredded Cheese (Monterey Jack or Cheddar)
- 2 tablespoons Olive Oil (For sautéing)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare Ingredients: Dice the chicken breasts into bite-sized pieces. Finely chop the onion and mince the garlic. Rinse and drain the black beans to remove excess liquid.
- Sauté Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook Chicken: Add the diced chicken to the skillet. Season with salt and pepper. Cook the chicken for 5-7 minutes until it is browned and cooked through.
- Add Chipotle Peppers: Stir in the chipotle peppers along with their adobo sauce to infuse smoky flavor. Cook for an additional 2-3 minutes to combine flavors.
- Add Beans and Corn: Mix in the rinsed black beans and frozen corn kernels. Stir gently and allow the mixture to simmer for 5 minutes so flavors meld.
- Preheat Oven and Prepare Tortillas: Preheat your oven to 375°F (190°C). Cut flour tortillas into quarters for layering.
- Layer First Half: Spread half of the tortilla quarters evenly over the chicken mixture in the skillet. Spoon half of the remaining chicken mixture on top, then sprinkle with 1 cup of shredded cheese.
- Layer Second Half: Repeat the layering with the remaining tortilla quarters, chicken mixture, and top with the remaining cheese.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes until the cheese is melted, golden, and bubbly.
- Rest and Serve: Let the dish cool for 5 minutes before serving. Optionally, garnish with fresh cilantro or slices of avocado for added freshness and creaminess.
Notes
- Use Monterey Jack cheese for a milder, creamier flavor or Cheddar for a sharper taste.
- Adjust the amount of chipotle peppers to control the heat level.
- Ensure chicken is cooked thoroughly before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a gluten-free version, substitute flour tortillas with corn tortillas labeled gluten-free.
