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–+ servings

Chicken Enchilada Skillet Bake

Servings 4 adults
Prep Time 10 minutes
Cook Time 30 minutes
A big bubbling skillet of juicy chicken, Mexcellent sauce, beans and soft tortilla pieces, finished with loads of golden melted cheese. All the flavour of enchiladas without having to individually roll a single bloody thing.

Equipment

  • 1 large shallow casserole dish stove top to oven proof

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

Instructions

  • 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.

Notes

ADHD Version: Cook chicken with Mexcellent Paste, add beans, corn, tomatoes and stock, stir through chopped tortillas, cover with cheese and bake until outrageously bubbly

Nutrition

Calories: 785kcal | Carbohydrates: 37g | Protein: 61g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 1756mg | Potassium: 1511mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2047IU | Vitamin C: 56mg | Calcium: 532mg | Iron: 4mg