YIELD: 4-6 servings | TIME: 50 minutes | ACTIVE TIME: 15 minutes
This Little Goat went to Yucatán Skillet Chicken Enchiladas

Yucatán Skillet Chicken Enchiladas


  • 1 - 1 1/2 lb. boneless, skinless chicken breasts 
  • kosher salt
  • 2 poblano peppers 
  • This Little Goat went to Yucatán sauce
  • 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 


  1. Preheat the oven to 375 degrees.
  2. 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.
  3. Line the bottom of a cast-iron or other oven-safe skillet with a thin layer of 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.
  4. 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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