Description

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!

Ingredients

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(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
1/2 cup shredded monterey jack cheese, divided
1/2 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

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Instructions

step 1

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.

step 2

Add corn tortillas, enchilada sauce, and diced green chiles, stir to combine. Reduce heat to medium-low and sprinkle with 1/4 cup monterey jack and 1/4 cup colby jack cheese. Stir again and simmer for 2 to 3 minutes.

step 3

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.

Notes

adapted from ‘ambitious kitchen’