Description
This Chipotle Chicken Enchilada Skillet is a flavorful and easy-to-make Mexican-inspired casserole featuring shredded chicken, black beans, a smoky chipotle enchilada sauce, and layers of tortillas and cheese, all baked to bubbly perfection in a cast iron skillet or casserole dish. The sauce is thickened with arrowroot starch and perfectly spiced with chipotle chili powder and other classic seasonings, making this dish a delicious weeknight dinner that requires minimal prep and delivers layers of cheesy, spicy goodness.
Ingredients
Units
Scale
Easy Chipotle Enchilada Sauce
- 2 tbsp ghee
- 2 tbsp arrowroot starch
- 2 tsp chipotle chili powder (use regular chili powder if you prefer mild)
- 1/2 tsp cumin
- 1/2 tsp sweet paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 3 tbsp tomato paste
- 2 cups beef broth (divided)
Chicken Mixture
- 2 cups shredded chicken (rotisserie chicken recommended)
- 1 (4 oz) can chopped green chiles, undrained
- 1 (15 oz) can low sodium black beans, drained and rinsed
Enchiladas
- 1.5 cups shredded cheddar and Monterey Jack cheese blend
- 12 grain-free cassava flour tortillas (Siete Foods recommended)
- 2 green onions, sliced, for serving
- Fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s ready for baking the enchilada skillet evenly.
- Make the Easy Enchilada Sauce: In a small saucepan over medium heat, melt the ghee. Once melted, whisk in the arrowroot starch until smoothly combined. Add chipotle chili powder, cumin, sweet paprika, garlic powder, onion powder, dried oregano, and kosher salt. Stir constantly and sauté the spices for about 2 minutes to release their flavors without burning. Next, whisk in the tomato paste until combined. Slowly pour in 1 1/2 cups of beef broth while whisking to avoid lumps. Continue cooking and whisking until the sauce thickens, about 4-5 minutes. Remove from heat and whisk in the remaining 1/2 cup beef broth to adjust the consistency to a perfect enchilada sauce texture. Set aside.
- Prepare the Chicken Mixture: In a bowl, combine shredded chicken, chopped green chiles (with their juices), and rinsed black beans, mixing until evenly incorporated.
- Assemble the Enchilada Skillet: Using a 12-inch cast iron skillet or a 9×13-inch casserole dish, spread 3/4 cup of the enchilada sauce over the bottom. Layer 4 tortillas on top of the sauce. Spread half of the chicken mixture evenly over the tortillas, then sprinkle with one third of the shredded cheese. Pour 3/4 cup more of the enchilada sauce over this first layer. Repeat the process by layering 4 more tortillas, the remaining chicken mixture, another one third of the cheese, and 3/4 cup of sauce. For the final layer, top with the last 4 tortillas, spread the remaining enchilada sauce evenly, and finish by sprinkling the remaining cheese on top.
- Bake: Place the skillet or casserole dish uncovered in the preheated oven. Bake until the cheese is melted, bubbly, and lightly browned, approximately 15 minutes.
- Rest and Serve: Remove the skillet from the oven and allow it to cool for about 5 minutes to set. Garnish with sliced green onions and fresh cilantro. Serve warm and enjoy your delicious homemade Chipotle Chicken Enchilada Skillet!
Notes
- The chipotle chili powder adds smoky heat; substitute with regular chili powder if a milder flavor is desired.
- Using rotisserie chicken cuts down on prep time significantly.
- Grain-free cassava flour tortillas keep this dish gluten-free and add a subtle sweetness.
- Arrowroot starch is used as a thickener to create a rich sauce without flour.
- Feel free to customize the toppings—avocado slices or sour cream would be great additions.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
