Sunday, March 19, 2017

easy chicken enchilada skillet burritos... 20 minutes

the goods:

1 tablespoon olive oil
1 white onion, peeled and diced
1 red bell pepper, cored and diced
1 can (4 ounces) chopped green chiles
1 cup black beans, rinsed and drained
1/2 cup frozen corn
2-3 cups shredded chicken, from a rotisserie chicken
1 can (10 ounces) red enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded monetery jack cheese
large flour tortillas
sour cream, diced avocado, cilantro

 Heat olive oil in a large skillet over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add red bell pepper and continue sauteing for another 3-5 minutes, stirring occasionally until the onion is soft and translucent. Add green chiles, black beans, corn, chicken, and enchilada sauce, and stir to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer. Spoon mixture onto slightly warmed tortillas, top with cheese, sour cream, avocado, and cilantro. Wrap up and serve! And of course, whenever my kids see me photographing my food they need a picture of their too!

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