ALL OF THE BEANS.
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Skillet Chicken Enchiladas
Make a flavorful dinner in minutes with this quick and easy one-skillet recipe that combines juicy chicken with Bush's® Pinto Beans in a rich enchilada sauce.
- Prep Time
15 Mins
- Cook Time
20 Mins
- Serves
4
Ingredients
- 2 Tbsp olive oil
- 1 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 can (16 oz) Bush's® Pinto Beans or Classic Tex-Mex Pinto Beans, drained
- 1 can (15 oz) enchilada sauce
- 4 (8-inch) tortillas
- 1 cup shredded Cheddar cheese
- ¼ cup fresh cilantro, chopped
- ½ lime, juiced
Optional Toppings
Jalapeños Red onions Cotija cheese
Cooking Instructions
- 1HEAT
Heat oil in a 10-inch skillet over medium-high heat.
- 2BROWN
Add chicken breast pieces; brown slightly. Add onion and garlic; cook 2 minutes.
- 3MASH
Place half the beans in a medium bowl, mash gently with a potato masher or the back of a fork. Stir in remaining whole beans.
- 4SIMMER
Add beans and half the enchilada sauce to skillet. Simmer 3-4 minutes.
- 5ASSEMBLE
Divide mixture evenly onto tortillas. Roll up filled tortillas; return to pan. Pour remaining sauce over rolled tortillas and sprinkle with cheese, cilantro and lime juice
- 6COOK
Cook, covered, over low heat for 10 minutes.