Chicken Enchilada Skillet

Well, this summer is over. I thought that I would have more time to blog during the summer since I was not taking classes, only doing an internship (working for free). But I decided to spend my time with my kids so I didn't blog much at all. And now that the new semester begins again, I will be taking classes and more hours at the lab for my internship. My little blog will become even more abandoned. So sad! But I will barely have time to see my children and study, so I know I won't get to post much.

But I do have a few recipes that I hope to share in the next few days. Today's is a quick one that I found at Emily Bites. I don't especially like filling and rolling up enchiladas so this seemed like a nice alternative to that. I did make it a little different though. Instead of putting the tortillas in the skillet, I served them on the side so they'd stay more crispy. We just put one tortilla wedge on the plate, topped it with chicken mixture and then another tortilla and a bit more mixture, along with cheese and sour cream . Also I put less cheese on ours, but Emily's cheesy ones looked good.

Chicken Enchilada Skillet

1 t. canola oil

1 small onion, diced
3 garlic cloves, minced
3 T. chili powder
½ t. salt
2 t. cumin
2 t. sugar
1 (15-oz.) can tomato sauce
½ c. water
3 c. shredded cooked chicken breast
1 ¼ c. canned black beans, drained
8 (6-inch) corn tortillas, cut or torn into bite-sized pieces
1 (4-oz.) can chopped green chiles
6 oz (about 1 ½ cups shredded) 50% reduced fat sharp cheddar cheese, shredded
2 scallions, diced

Heat the oil over medium heat in a large skillet or saute pan. Add the onions and cook for 4-5 minutes until softened. Add the garlic, chili powder, salt, cumin and sugar and stir together for another minute. Add the tomato sauce and water, stir and reduce heat to medium-low. Simmer for 5 minutes to thicken.

Add the shredded chicken and black beans to the sauce and stir together. Continue to simmer for 5 more minutes.

Once you put the chicken in, mist a second skillet with cooking spray and bring over medium-low heat. Add the tortilla pieces and spray again with cooking spray. Stir/flip occasionally to heat the tortillas for about 4 minutes until the chicken and beans are heated through in the sauce.

Turn the heat on the sauce mixture to low. Add the tortilla pieces, the green chiles and about 2/3 of the cheese to the chicken mixture and stir together until well combined and coated. Sprinkle the remaining cheese over the top and place the lid onto the pan. Leave the lid on for 1-2 minutes until the cheese has melted. Remove from heat and sprinkle the diced scallions over top for garnish.