Skillet Chicken Enchiladas
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I have football fans that live at my house, so there is high anticipation right now for the upcoming Super Bowl. I am not a football fan so to get me involved and excited, I make sure everyone is fed yummy food while viewing the event. Trust me, you want to make sure your football fans are well fed, especially if their team is down.
This whole week, I am sharing recipes that would work perfectly to serve as part of a Super Bowl spread, but if football isn’t your thing, they will also work well for dinners.
We are beginning the week some simple skillet chicken enchiladas. These were a big hit and will definitely be making the regular rotation. The filling is a simple one with the star ingredients being chicken and canned pinto beans. The filling comes together quickly but it could even be made ahead of time. Then just reheat the filling and follow the remainder of the recipe.
One of the reason I loved these was because they used chicken. I loved the tender bits of chicken combined with the mixture of whole and mashed beans. However, you could totally substitute ground beef in it’s place if you want to. I also used mild enchilada sauce, but feel free to use spicier sauce if you like the heat.
Skillet Chicken Enchiladas
Real Mom Kitchen
Ingredients
- 1 16 oz can BUSH'S pinto beans or BUSH'S Reduced Sodium pinto beans, drained
- 1 15 oz can mild enchilada sauce
- 2 Tbsp olive oil
- 1 lb. boneless skinless chicken breast cut into 1 inch pieces
- ½ onion chopped
- 2 cloves garlic minced
- 4 8 inch flour tortillas
- 1 cup shredded cheddar cheese
- diced green onion
- sour cream
Instructions
- In a medium bowl, add half the beans and mash with a potato masher. Mix in he remaining beans and half of the enchilada sauce. Stir to combine and set aside.
- In a 10-12 inch skillet, heat oil over medium heat. Cook chicken in hot oil until lightly browned. Add onions and cook until translucent. The add garlic and cook until fragrant.
- Add the bean mixture and cook for 3-4 minutes until heated.
- Divide mixture between the four tortillas. Roll up tortillas and return to skillet used to cook the filling. Pour remaining sauce over enchiladas and top with cheese.
- Cover and cook over low heat for about 10 minutes until cheese is melted.
- Serve topped with diced green onion and sour cream. Serves 4.
Recipe adapted from Bush Beans.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Bean. My opinions are my own.
