Cheesy Chicken Enchilada Skillet

SERVES 6-8  |  ACTIVE TIME 20 Min  |  TOTAL TIME 20 Min
1 tablespoon extra virgin olive oil
1 cup frozen corn kernels (or canned corn, rinsed and drained)
1 pound pre-cooked diced chicken (about 3 cups)
1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
1 cup black beans (rinsed and drained)
1/4 cup diced green chiles (from a can)
1 cup enchilada sauce
1 (4 ounce) bag tortilla strips, divided
1 (6 ounce) package Horizon Organic Shredded Cheddar Cheese  
1 (6 ounce) package Horizon Organic Shredded Mexican Cheese, divided
1 tablespoon fresh chopped cilantro
optional: 1/2-1 teaspoon cayenne pepper (to taste)

Warm a medium skillet over medium-high heat, once you can feel the heat by holding your hand 6 inches over the skillet, drizzle olive oil into pan. Immediately add corn. Use a wooden spoon to create an even layer of corn.

Allow corn to cook until golden brown and caramelized, about 3 minutes. Then add chicken and stir. Add diced tomatoes, beans, green chiles and enchilada sauce. Stir to combine and bring to a bubble, stirring occasionally, about 2-3 minutes. Reduce heat to medium. Taste for seasoning, if you prefer more heat add the cayenne pepper to your taste preference. 1 teaspoon was perfect for us. If you like mild spice it may be perfect the way it is.

Add 1/2 of the bag of tortilla strips, reserve the remaining for topping the skillet. Add all of the cheddar cheese and 1/2 of the bag of Mexican cheese. Reserve the remaining cheese for topping the
skillet. Stir to combine. Sprinkle remaining cheese, chips and cilantro over top.

Serve and enjoy!

DONNA'S NOTES: Use your favorite enchilada sauce. The heat level of the sauce will affect the skillet, so if you like mild, use mild. If you prefer hot, use hot.

You can also use left over beef, or rotisserie chicken in the skillet if that is what you have on hand.
Recipe developed by Donna Elick - The Slow Roasted Italian
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