Servings: 6 1x
Scale
Ingredients
- Cooking spray
- 2 teaspoons olive oil
- 1 small yellow bell pepper, diced small (about 1 cup)
- 6 green onions, thinly sliced, white/light green and dark green parts separated
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 ½ cups (12 ounces) cooked shredded chicken
- 2 cups (15 to 16 oz) jarred or canned mild green enchilada sauce (I like Somos)
- 1 (15 oz) can no-salt added pinto beans, rinsed and drained
- 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)
- 2 cups shredded Monterey jack or Mexican blend cheese, divided
- Optional toppings: green onion tops, fresh cilantro, halved grape tomatoes, thinly sliced radishes, diced or sliced avocado, tortilla strips, sour cream, or lime crema*
Instructions
- Preheat the oven to 425℉.
- Place a large oven-safe skillet over medium heat on the stovetop. When the skillet is hot, mist it with cooking spray then add the olive oil and swirl to coat. Add the bell pepper and green onions (white/light green parts). Cook, stirring occasionally, until the vegetables are tender, 6-7 minutes.
- Turn off the heat. Add the chili powder, cumin, garlic powder, oregano, shredded chicken, enchilada sauce, and beans. Stir well to combine.
- Gently fold in ¾ cup of the cheese and the corn tortilla wedges so that the tortillas are well coated with sauce and are dispersed evenly throughout the mixture.
- Sprinkle the remaining 1 ¼ cups shredded cheese over top and bake until the cheese is melted and bubbly, 12-15 minutes.
- Remove the skillet from the oven.
- Top with desired toppings and serve warm.
- Store leftovers in an airtight container for up to 4 days or in the freezer for up to 3 months.
Notes
* Make a simple crema sauce by thinning sour cream with a few teaspoons of milk and a squeeze of lime juice.
For dairy free, omit the cheese or use dairy-free cheese shreds. And skip sour cream as a topper or use dairy-free sour cream.
For vegetarian, omit the chicken and use 8 ounces sliced mushrooms. Add them to the skillet in Step 2 and saute with the bell pepper and green onions until the mushrooms are tender. Proceed with the recipe as written.
Nutrition Information
- Serving Size: 1/6 of the recipe
- Calories: 391
- Fat: 18 g
- (Sat Fat: 7 g)
- Sodium: 1,090 mg
- Carbohydrate: 29 g
- (Fiber: 6 g
- Sugar: 4 g)
- Protein: 28 g
- Cholesterol: 73 mg