This Little Goat went to Yucatán Skillet Chicken Enchiladas

Yucatán Skillet Chicken Enchiladas

yield: 4-6 servings

time: 50 minutes

active time: 15 minutes


1 - 1 1/2 lb. boneless, skinless chicken breasts 

kosher salt

2 poblano peppers 

this little goat went to yucatán 

1/2 cup chicken broth, or water

2 ears fresh corn on the cob, kernels removed

1 (15-ounce) can black beans, drained and rinsed 

8-10 corn tortillas 

1 1/2 cups shredded monetary jack cheese 

fresh cilantro leaves, for topping 


Preheat the oven to 375 degrees.

Season the chicken on all sides with kosher salt. In a small pot, combine the chicken, 1/4 cup Yucatán sauce and 1/2 cup chicken broth or water. Bring to a boil over medium heat, mixing to combine. Reduce the heat to medium/low and cover. Let cook for about 20-25 minutes until the chicken is cooked through and peppers are tender. Remove the chicken and peppers and shred using 2 large forks. Return to the pot containing the sauce and toss to combine.

Line the bottom of a cast-iron or other oven-safe skillet with a thin layer of This Little Goat went to Yucatán sauce. Top with a layer of corn tortillas, followed by half of the chicken/poblano mixture, corn and beans. Top with 1/2 cup shredded cheese. Repeat with another layer of sauce, tortillas, chicken, corn and beans. Finish with the remaining 1 cup of cheese.

Transfer to the oven and bake until the cheese is melty and the tortillas have softened, about 20 minutes. Top with fresh cilantro, slice and serve warm.

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