Green Chile Chicken Skillet Enchiladas
These creamy enchiladas are quick and delicious! They even cook on the stovetop in one skillet, so cleanup couldn't be easier!
Servings: 6 servings
Ingredients
- ¼ small onion, finely diced
- 1 tbsp butter, unsalted
- ½ tsp extra spicy Mrs. Dash
- ¾ tsp dried minced garlic
- 1 can cream of chicken soup
- ¼ cup diced green chile
- ¼ to ½ cup milk
- 2 cups chicken, cooked and diced
- 1 can black beans, rinsed and drained
- 1½ cups shredded fiesta or Mexican blend cheese
- 12 corn tortillas
Instructions
- In a large saucepan over medium heat, saute the onions and butter until the onions are translucent.
- Add the spices and garlic and saute a few more minutes until the onions start to carmelize and turn golden brown.
- Add the cream of chicken soup and ¼ cup of milk. Whisk the sauce until well combined.
- Stir in the diced chicken and chile.
- Reduce the heat to low and allow the sauce to simmer for about 5 minutes until thickened. Stir occationally. If the sauce becomes too thick, add more milk - you want the sauce to be a gravy-like consistency.
- Add the cheese and beans, stirring well.
- Slice the corn tortillas into thin strips and add them to the mixture. Stir and make sure the tortillas are well-coated in the sauce.
- Allow the skillet enchiladas to simmer over low heat for about 15 minutes, stirring every few minutes.
- Serve and enjoy!