Skip to main content
Main Menu Recipes Shop Cart
Loading...

Yucatán Skillet Chicken Enchiladas

This Little Goat went to Yucatán
  • This Little Goat went to Yucatán

yields

4-6 servings

time

50 minutes

active time

15 minutes

ingredients

 

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 

 

instructions

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.

view more products