Name: Chicken Enchilada Skillet Bake
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 tablespoon olive oil; 700 g boneless (skinless chicken thighs, chopped into bite-sized pieces); 3 tablespoons Pepper & Me Mexcellent Paste; 1 onion (diced); 1 red capsicum (diced); 1 x 400 g tin black beans (drained and rinsed); 1 cup frozen or canned corn kernels (drained); 1 x 400 g tin chopped tomatoes; 1 cup chicken stock; 1 teaspoon Man Grind; 3 medium flour tortillas; 2 cups grated tasty cheese; ½ cup sour cream (to serve); 1 avocado (diced, to serve); ½ cup salsa (to serve); Fresh coriander and lime wedges (to serve, optional)

Directions

Preheat the oven to 200°C fan bake.
Heat the olive oil in a large ovenproof skillet over medium-high heat.
Add the chicken and 2 tablespoons of Mexcellent Paste, then cook for 5–6 minutes until the chicken is lightly golden. It does not need to be completely cooked through yet.
Add the onion and capsicum, then cook for another 4 minutes until beginning to soften.
Stir through the remaining Mexcellent Paste, black beans, corn, chopped tomatoes, chicken stock and Man Grind.
Simmer for 5–8 minutes until the sauce has thickened slightly and the chicken is nearly cooked through.
Cut the tortillas into rough strips or wedges. Stir most of them through the chicken mixture, keeping a few pieces for the top. Make sure the tortillas are well coated in the sauce.
Smooth the mixture out in the skillet, tuck the remaining tortilla pieces over the top and generously cover with the grated cheese.
Transfer the skillet to the oven and bake for 15–20 minutes, until the cheese is golden and bubbling and the tortillas around the edges are lightly crisp.
Leave to sit for 5 minutes, then top with dollops of sour cream, diced avocado, salsa, coriander and a squeeze of lime.
Scoop into bowls and serve with extra tortilla chips for dragging through all the cheesy Mexcellent sauce.

Chicken Enchilada Skillet Bake