30 Minute Skillet Enchiladas
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
2 tsp oregano
1 tbsp chili powder
1 tsp brown sugar
1/4 tsp apple cider vinegar
2 tbsp tomato paste
1 can green chilis
1 400ml can black beans
1 400ml can fire roasted tomatoes
2 cups chicken broth
6 small corn tortillas
Neutral oil
Avocado to garnish
1 small brown onion
4 cloves garlic
3 heads corn
Cilantro to garnish
3 cups shredded cooked chicken
1 1/2 cups shredded cheddar
1 1/2 cups shredded pepperjack
Sour cream or plain yogurt to garnish
Pre Recipe Prep
Dice onion
Mince garlic
Measure out spices
If corn is on cob - slice it off (if using frozen, you can chuck in frozen)
Strain and rinse beans
Slice corn tortillas into 1 inch strips
Grate cheese
Start your skillet
Heat 1 tbsp oil in a large frying pan over medium heat. Add 1 diced onion with a pinch of salt and cook down for 3 minutes. Add 2 tbsp tomato paste and mix well, cooking for another 2-3 minutes until it's a deep red.
Add your spices: 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cumin, 2 tsp oregano, 1 tbsp chili powder, 1 tsp brown sugar and 4 cloves minced garlic and cook for 30 seconds. Add 1 can fire roasted tomatoes and squish them down a bit, add corn and cook for 2 minutes.
Add beans and green chilies, chicken, broth and bring to a simmer.
Finish your skillet
Preheat oven to low broil. Add a splash of apple cider vinegar, taste and adjust with more salt or vinegar. Add tortilla strips to the pan and mix in so they are all covered in liquid. Top with cheese and broil until cheese is melted.
Remove from heat and top with cilantro, avocado, and sour cream or plain greek yogurt.
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