Who doesn’t love a complete meal that’s ready in under 30 minutes and tastes absolutely incredible? This amazing, healthier, and quick enchilada skillet is filled with refried beans, rotisserie chicken, and spicy enchilada sauce. A delicious meal that’s a crowd pleasing dinner staple!
Enchiladas to me are the ultimate comfort food. They have everything I love in one perfect package. This enchilada skillet is no exception. Packed with shredded rotisserie chicken, loaded with spoonfuls of refried beans, spicy enchilada sauce, green chiles, corn tortillas, and melty cheese. It’s the most amazing ooey gooey enchilada skillet you’ll ever have. My mouth is watering just talking about it!
The onions and garlic are sautéed in a skillet with a little olive oil. Next the rotisserie chicken and refried beans are added along with thick cut slices of gluten free corn tortillas, spicy red enchilada sauce, diced green chiles, and some cheese. All that’s left to do is add a bit more cheese on top of the enchilada skillet, cover for a few minutes until the cheese has melted, and voila – dinner is done!
Top with some fresh chopped cilantro, sour cream and avocado for the ultimate enchilada experience. This is definitely one of those 30-minute meals you’ll make again and again!
This amazing, healthier, and quick enchilada skillet is filled with refried beans, rotisserie chicken, and spicy enchilada sauce. A delicious meal that’s a crowd pleasing dinner staple!
(links below are the gluten free & celiac safe products I used in this recipe)
- 2 teaspoons olive oil
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 (15.4 oz) can gluten free refried beans
- 2 cups shredded cooked gluten free rotisserie chicken
- 6 gluten free corn tortillas, cut into 1-inch strips
- ½ cup shredded monterey jack cheese, divided
- ½ cup shredded colby jack cheese, divided
- 1 (15 oz) can red enchilada sauce
- 1 (4 oz) can diced green chiles
- cilantro, sour cream, and avocado for serving
Heat olive oil over medium-high heat in a large skillet. Add onions and garlic, cook for 4 to 5 minutes until onions become translucent and garlic is fragrant. Add shredded chicken and refried beans, stir together to combine.
Add corn tortillas, enchilada sauce, and diced green chiles, stir to combine. Reduce heat to medium-low and sprinkle with ¼ cup monterey jack and ¼ cup colby jack cheese. Stir again and simmer for 2 to 3 minutes.
Sprinkle the remaining cheese over the top and cover for 5 minutes to allow cheese to melt. Serve with fresh chopped cilantro, sour cream, and avocado.
Adapted from ‘Ambitious Kitchen’