Skillet Ecnhilada Bake

Ingredients

• 3 cups shredded cooked chicken
• 1 1/2 cups shredded cheddar
• 1 1/2 cups shredded pepperjack
• sour cream or plain yogurt to garnish
• 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
• 1 small brown onion
• 4 cloves garlic
• 3 heads corn
• avocado to garnish
• cilantro to garnish
• pinch of salt

Steps

1. Dice onion.
2. Mince garlic.
3. Measure out spices.
4. If corn is on cob - slice it off (if using frozen, you can chuck in frozen).
5. Strain and rinse beans.
6. Slice corn tortillas into 1 inch strips.
7. Grate cheese.
8. Heat 1 tbsp oil in a large frying pan over medium heat.
9. Add 1 diced onion with a pinch of salt and cook down for 3 minutes.
10. Add 2 tbsp tomato paste and mix well, cooking for another 2-3 minutes until it's a deep red.
11. 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.
12. Add 1 can fire roasted tomatoes and squish them down a bit, add corn and cook for 2 minutes.
13. Add beans and green chilies, chicken, broth and bring to a simmer.
14. Preheat oven to low broil.
15. Add a splash of apple cider vinegar, taste and adjust with more salt or vinegar.
16. Add tortilla strips to the pan and mix in so they are all covered in liquid.
17. Top with cheese and broil until cheese is melted.
18. Remove from heat and top with cilantro, avocado, and sour cream or plain greek yogurt.

Cook History