Chipotle Chicken Enchilada Skillet

Chipotle Chicken Enchilada Skillet: A Weeknight Winner

As a busy working mom, finding time to cook a healthy and delicious dinner can feel like an impossible task. But I'm here to tell you, it doesn't have to be! This Chipotle Chicken Enchilada Skillet is my go-to recipe when I need a satisfying and flavorful meal that's ready in under 30 minutes. Forget complicated recipes and endless chopping – this one-pan wonder is simple, quick, and incredibly satisfying.

The beauty of this dish lies in its versatility. I often use leftover rotisserie chicken to save time, but you can easily cook your own chicken breast and shred it. The chipotle chili powder adds a delicious smoky kick, but you can adjust the amount to suit your spice preference. For a vegetarian option, simply replace the chicken with your favorite plant-based protein, such as crumbled tofu or black beans. The possibilities are endless!

One of the things I love most about this recipe is how easily it can be customized to my family's preferences. My kids, for instance, aren't the biggest fans of spice, so I often reduce the amount of chipotle chili powder. But my husband, on the other hand, loves the heat, so I'll make a separate small portion with extra spice for him. The best part? Everyone gets exactly what they want without requiring me to cook two entirely separate meals!

The key to this recipe's success is the combination of flavors. The smoky chipotle, the savory chicken, the creamy cheese, and the slightly spicy green chiles all work together to create a truly unforgettable taste experience. The tortillas provide a satisfying base, soaking up all those delicious juices, and the simple garnish of fresh cilantro adds a pop of freshness that completes the dish perfectly.

This recipe is a true lifesaver on busy weeknights, and it's a great way to enjoy a healthy and delicious meal without spending hours in the kitchen. It's also a great way to use up leftovers – I often add leftover rice or quinoa to make it even heartier. I often double the recipe and make enough for leftovers for lunch the next day. This saves me time and ensures I have a healthy and delicious lunch packed and ready to go.

Beyond the ease and deliciousness, this recipe is also incredibly versatile. You can easily adjust the ingredients to your liking. Want to add some vegetables? Feel free to toss in some bell peppers or onions. Prefer a different type of cheese? Go for it! This recipe is a blank canvas, allowing you to get creative and personalize it to your taste preferences.

So, next time you're looking for a quick, easy, and delicious dinner that the whole family will love, look no further than this Chipotle Chicken Enchilada Skillet. It's a weeknight winner, a crowd-pleaser, and a testament to the fact that healthy, delicious meals don't have to be complicated.

Pro-tip: For an even quicker meal, use pre-shredded cheese and pre-cooked chicken. You can even prep the ingredients ahead of time and store them in the refrigerator for an even faster weeknight dinner.

Ingredients you'll need:

• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 2 cups beef broth
• 1/2 tsp dried oregano
• 3 tbsp tomato paste
• cilantro for garnish
• 2 tbsp ghee
• 2 tbsp arrowroot starch
• 1/2 tsp sweet paprika
• 2 tsp chipotle chili powder
• 2 cups shredded chicken
• 1 4oz can chopped green chiles
• 1 15oz can low sodium black beans
• 1.5 cups cheddar and monterey jack shredded cheese blend
• 12 tortillas
• 2 green onions

Step-by-step

• Preheat oven to 375 degrees.
• In a large skillet, melt ghee over medium heat.
• Add chicken, green chiles, and black beans; cook until heated through.
• Stir in tomato paste, chipotle chili powder, cumin, onion powder, garlic powder, oregano, and salt.
• Cook for 2 minutes, stirring constantly.
• Gradually whisk in arrowroot starch and beef broth until smooth.
• Bring to a simmer and cook until thickened, about 2-3 minutes.
• Stir in half of the cheese blend.
• Layer tortillas in the skillet, slightly overlapping.
• Pour the chicken mixture over the tortillas.
• Top with remaining cheese and green onions.
• Bake for 15-20 minutes, or until cheese is melted and bubbly.
• Garnish with cilantro and serve.