30 minute skillet enchiladas

TOTAL TIME: 30 minutes

SERVES: 4

Protein

• 3 cups shredded cooked chicken

Dairy

• 1 1/2 cups shredded cheddar

• 1 1/2 cups shredded pepperjack

• sour cream or plain yogurt to garnish

Pantry

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp cumin

• 2 tsp oregano

• 1 tbsp chili powder

• 1 tsp brown sugar

• 1/4 tsp apple cider vinegar

• 2 tbsp tomato paste

• 1 can green chilis

• 1 400ml can black beans

• 1 400ml can fire roasted tomatoes

• 2 cups chicken broth

• 6 small corn tortillas

• neutral oil

• avocado to garnish

Produce

• 1 small brown onion

• 4 cloves garlic

• 3 heads corn

• cilantro to garnish

pre-recipe prep

• Dice onion

• Mince garlic

• Measure out spices

• If corn is on cob - slice it off (if using frozen, you can chuck in frozen)

• Strain and rinse beans

• Slice corn tortillas into 1 inch strips

• Grate cheese

1. Start your skillet. Heat 1 tbsp oil in a large frying pan over medium heat. Add 1 diced onion with a pinch of salt and cook down for 3 minutes. Add 2 tbsp tomato paste and mix well, cooking for another 2-3 minutes until it's a deep red.

   Add your spices: 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cumin, 2 tsp oregano, 1 tbsp chili powder, 1 tsp brown sugar and 4 cloves minced garlic and cook for 30 seconds. Add 1 can fire roasted tomatoes and squish them down a bit, add corn and cook for 2 minutes.

   Add beans and green chilies, chicken, broth and bring to a simmer.

2. Finish your skillet. Preheat oven to low broil. Add a splash of apple cider vinegar, taste and adjust with more salt or vinegar. Add tortilla strips to the pan and mix in so they are all covered in liquid. Top with cheese and broil until cheese is melted.

   Remove from heat and top with cilantro, avocado, and sour cream or plain greek yogurt.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!