Chicken & Pinto Bean Enchilada Skillet
5.0
(1 reviews)
10min
15min
4
460
Chef's Note
This recipe is a fantastic way to breathe new life into your Day 2 leftovers! The smoky paprika already present on the roasted chicken thighs blends beautifully with the chili powder and fire-roasted tomatoes to create a rich, complex enchilada flavor in just minutes.
Tags
Ingredients
1.5 lb leftover paprika roasted chicken thighs
1 medium yellow onion
1 tbsp olive oil
1 tbsp chili powder
14.5 oz canned fire-roasted diced tomatoes
15 oz canned pinto beans
1 cup frozen corn
1 cup cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
Instructions
- 1
Peel and finely chop 1 medium yellow onion.
- 2
Shred 1.5 lb of leftover paprika roasted chicken thighs (reserved from Day 2) into bite-sized pieces using two forks.
- 3
Drain and rinse 15 oz of canned pinto beans.
- 4
Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
- 5
Stir 1 tbsp of chili powder, 1/2 tsp of salt, and 1/4 tsp of black pepper into the skillet with the onions. Cook for 1 minute to toast the spice and release its aroma.
- 6
Add the shredded leftover chicken, 14.5 oz of canned fire-roasted diced tomatoes (with their juices), the drained 15 oz of pinto beans, and 1 cup of frozen corn to the skillet. Stir thoroughly to combine all ingredients.
- 7
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for 8 minutes, stirring occasionally, until the chicken is heated through and the sauce has slightly thickened.
- 8
Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the skillet mixture. Cover the skillet with a lid and cook for 2 minutes, or until the cheese is completely melted and bubbly.
- 9
Remove from heat and serve directly from the skillet.
Nutrition Information (per serving)
460
36g
29g
21g
Reviews (1)
Kimi M.
7/30/20265/5