Here is a quick, colourful, and flavourful version of enchiladas, prepared in a single skillet to keep dishwashing to a minimum. It’s the kind of comforting recipe I like to make when I have leftover chicken on hand. Perfect for an easy weeknight dinner, it’s a hit with both kids and adults. A simple, balanced option approved by our dietitians! Our Mexican salad perfectly complements this flavour-packed meal.
Ingredients
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4 cooked chicken breasts, shredded
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15 ml (1 tbsp) olive oil
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1 yellow onion, chopped
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2 red or yellow bell peppers, sliced
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2 medium tomatoes, diced
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1 can 796 ml (28 oz) crushed tomatoes
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1 jar 645 ml Mexican salsa (mild or spicy)
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1 can 540 ml (19 oz) red or black beans, rinsed and drained
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15 ml (1 tbsp) chili seasoning (blend of paprika, chili powder, and cumin)
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6 small whole wheat or corn tortillas, cut into strips
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500 ml (2 cups) light cheddar cheese, grated
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Light sour cream or Greek yogurt (for serving)
Preparation
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If the chicken is not already cooked, cook the chicken breasts in a non-stick skillet over medium heat with a little oil, until the internal temperature reaches 165°F (74°C). Shred the chicken and set aside.
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In the same skillet, add the onion, bell peppers, and tomatoes. Cook for 5 minutes over medium heat or until the vegetables are tender.
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Add the shredded chicken, crushed tomatoes, salsa, beans, and seasoning. Mix well. Let simmer over low heat for 10 minutes.
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Stir in the tortilla strips and half of the cheese. Gently mix.
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Top with the remaining cheese and broil in the oven, if desired. Serve hot with light sour cream or Greek yogurt, to taste.
Notes
Keeps for 3 days in the refrigerator or 3 months in the freezer, in an airtight container.
For a gluten-free version, use corn tortillas and make sure the spice blend does not contain gluten.
