Nobody rolls enchiladas on a school night.
Two cups of red enchilada sauce, three cups of shredded chicken, and a drained can of black beans into a skillet over medium. Eight corn tortillas cut into strips go in and soften in around five minutes.
Cheese over the top, lid on, three minutes until it melts into the sauce. Sour cream and cilantro off the heat. It tastes like the pan somebody's aunt makes and took a quarter of the time.
Ingredients
The recipe serves 4. Plan on 12 minutes to finish (plus earlier prep).
- 3 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 8 corn tortillas, cut in strips
- 1.5 cups shredded Mexican-blend cheese
- 1 can (15 oz) black beans, drained
- 1/2 cup sour cream
- 2 tbsp chopped cilantro
How to Make It
- Add the enchilada sauce, chicken, and black beans to a skillet over medium.
- Stir in the tortilla strips and simmer 5 minutes until they soften and the sauce is hot.
- Sprinkle the cheese over the top, cover, and cook 3 minutes until it melts.
- Take it off the heat and dollop with sour cream and cilantro.
Do the Slow Part Early
Shred the chicken before practice so the skillet comes together in one pan.
- Cook and shred the chicken in the morning, or use a rotisserie bird
- Cut the tortillas into strips ahead
- Open and drain the beans early
Store and Reheat
It reheats like a casserole; cover it so the tortillas stay soft, not rubbery.
- Microwave 2 to 3 minutes, covered, stirring once
- Or reheat in a covered skillet over low with a splash of sauce
- Keeps 3 days in the fridge
- Serve with: Mexican rice, sliced avocado, lime wedges
Make it fit tonight
Small changes that make this one fit your night
Cut the tortillas early
Stack and slice all eight at four so the night is one pan and a lid.
Salsa verde instead
Green sauce runs milder for the kid who calls the red one spicy.
Keep the lid on to reheat
Uncovered, those tortilla strips go rubbery; covered, they stay soft.
A pouch of Mexican rice
Ninety seconds in the microwave stretches this skillet to five people.
More sauce on day two
The strips keep drinking, so add a few tablespoons before reheating.
Plan the next step
Plan a week of easy wins
Use the planner to slot quick skillet dinners like this into the nights you have no patience left.