Description
This Chipotle Chicken Enchilada Skillet is a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken, black beans, and a smoky chipotle enchilada sauce, layered with homemade sauce and cheese between grain-free tortillas. Baked to bubbly perfection, it’s an easy one-pan meal perfect for busy weeknights or casual gatherings.
Ingredients
Units
Scale
For the Easy Chipotle Enchilada Sauce:
- 2 tbsp ghee
- 2 tbsp arrowroot starch
- 2 tsp chipotle chili powder (see note for milder alternative)
- 1/2 tsp cumin
- 1/2 tsp sweet paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 3 tbsp tomato paste
- 2 cups beef broth
For the Chicken Mixture:
- 2 cups shredded chicken (rotisserie chicken works well)
- 1 4oz can chopped green chiles, undrained
- 1 15oz can low sodium black beans, drained and rinsed
For the Enchiladas:
- 1.5 cups shredded cheddar and Monterey Jack cheese blend
- 12 tortillas (Siete Foods grain-free cassava flour tortillas recommended)
- 2 green onions, sliced (for serving)
- Cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchilada skillet.
- Make the Easy Enchilada Sauce: In a small saucepan over medium heat, melt the ghee. Once melted, whisk in the arrowroot starch until smooth. Add chipotle chili powder, cumin, sweet paprika, garlic powder, onion powder, dried oregano, and kosher salt. Stir constantly to sauté and awaken the spices for about 2 minutes without burning. Next, stir in the tomato paste, then gradually whisk in 1.5 cups of beef broth to combine. Let the sauce cook and thicken for about 4-5 minutes, whisking frequently. Once thickened, remove from heat and whisk in the remaining 0.5 cup beef broth to loosen the sauce to perfect enchilada consistency. Set aside.
- Prepare Chicken Mixture: In a medium bowl, combine shredded chicken, chopped green chiles (with juices), and rinsed black beans. Stir gently to mix ingredients evenly without mashing.
- Assemble the Enchilada Skillet: Using a 12-inch cast iron skillet or 9×13 casserole dish, spread 3/4 cup of enchilada sauce evenly on the bottom. Layer 4 tortillas over the sauce, then spread half of the chicken mixture evenly. Sprinkle 1/3 of the shredded cheese on top, followed by 3/4 cup of enchilada sauce. Add another 4 tortillas and repeat with the remaining chicken mixture, another 1/3 of cheese, and 3/4 cup more sauce. Finally, top with the last 4 tortillas, the remaining enchilada sauce, and the final 1/3 of cheese.
- Bake: Place the skillet uncovered in the preheated oven and bake for about 15 minutes or until the cheese is melted, bubbly, and lightly browned.
- Rest and Serve: Remove the skillet from the oven and let it cool for 5 minutes to set. Garnish with sliced green onions and fresh cilantro. Serve warm and enjoy your delicious Chipotle Chicken Enchilada Skillet!
Notes
- Chipotle chili powder adds smoky heat; substitute with regular chili powder for a milder sauce.
- Using grain-free cassava flour tortillas keeps this dish gluten-free.
- Rotisserie chicken saves time and adds great flavor.
- Arrowroot starch is used as a thickening agent, but cornstarch can be substituted if necessary.
- Beef broth adds richness; for a lighter version, chicken broth may also be used.
- Let the skillet rest after baking to help layers set and make slicing easier.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
