Skillet Enchiladas
with chicken / kale / black beans

Name: Skillet Enchiladas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 Onions, red, diced; 6 Tortillas, gluten-free corn and taco-sized, chopped into bite-sized pieces; 2 Kale, large leaves, stems discarded and leaves chopped; 1 lb Chicken breasts, boneless and skinless, chopped; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 3 Tbsp Cilantro leaves, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; ~1 1/2 cups Enchilada sauce (ingredients listed separately); 6 oz Cheese, monterey jack (sub cheddar), shredded; 1/4 cup Sour cream, for serving; 1 Tbsp Oil, cooking; 1 Tbsp Chili powder; 2 tsp Cumin, ground; 1/2 tsp Oregano, dried; 5 Tbsp Tomato paste; 2 cups Stock, any type

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

Skip the steps involved in classic enchiladas by combining all of the ingredients in a single skillet. To make the dish even more weeknight friendly, everything comes together on the stovetop with a quick finish under the broiler to get a crisp, cheesy topping.

Ingredients

Metric

Servings:

Skillet Enchiladas:

Onions, red - 1/4 , diced
Tortillas, gluten-free corn and taco-sized - 6 , chopped into bite-sized pieces
Kale, large leaves - 2 , stems discarded and leaves chopped
Chicken breasts, boneless and skinless - 1 lb , chopped
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Cilantro leaves - 3 Tbsp , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Enchilada sauce (ingredients listed separately) - ~1 1/2 cups
Cheese, monterey jack (sub cheddar) - 6 oz , shredded
Sour cream, for serving - 1/4 cup

Red Enchilada Sauce (Paleo and Gluten-Free):

Oil, cooking - 1 Tbsp
Chili powder - 1 Tbsp
Cumin, ground - 2 tsp
Oregano, dried - 1/2 tsp
Tomato paste - 5 Tbsp
Stock, any type - 2 cups

Prep

Enchilada sauce - Heat oil (the portion for the sauce) in a saucepan over medium heat. To the hot oil, add chili powder, cumin and oregano and saute until fragrant, ~1 minute. Add tomato paste and stir to combine. Whisk in stock and bring to a simmer. Simmer until sauce thickens slightly, ~5 minutes. Season with salt and pepper. (Can be done 5 days ahead)
Onions / Tortillas - Prep as directed. (Can be done up to 5 days ahead)
Kale - Discard stems and finely chop leaves. (Can be done up to 4 days ahead)
Chicken - Chop into bite-sized pieces, season with salt and pepper and tenderize with a fork.
Beans - Drain and rinse.
Cilantro - Chop cilantro.

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Make

Turn on the oven’s broiler.
Heat large oven-safe skillet over medium-high heat. Add first part of oil. To hot oil, add chicken and saute until chicken is golden brown and cooked through, ~4 minutes. Set aside and return skillet to heat.
Add second part of oil to skillet. To hot oil, add onions and kale. Saute until both onions and kale are very tender. Add enchilada sauce, chopped tortillas, beans, chicken and half the cheese to the skillet. Gently stir to combine. Top with remaining half the cheese.
Place skillet under the broiler and cook until cheese is melted and sauce is bubbling, ~3 minutes (watch it closely to prevent burning).
Divide enchiladas between serving bowls and top with sour cream and cilantro. Enjoy!

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