Gluten-Free Chicken Enchilada Skillet

Ingredients

• about 680 g Chicken breast
• 1 medium Onion
• 1 medium Bell pepper
• 1 cup Corn kernels
• 1 cup Black beans
• 1.5 cups Enchilada sauce
• 6 small Gluten-free corn tortillas
• 1 cup Shredded cheddar cheese
• 2 tbsp Olive oil
• 1 tbsp Chili powder
• 1 tsp Cumin
• 0.5 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place a 30.48 cm oven-safe skillet over medium heat and add the 2 tablespoons of olive oil. Once the oil is warm, add the 1 medium onion and 1 medium bell pepper, cut into 1.27 cm pieces. Cook, stirring occasionally, until they are softened, about 5 minutes.
3. 3Add the about 680 g of chicken breast, cut into 2.54 cm pieces, to the skillet. Cook, stirring, until the chicken is browned on all sides, about 8 minutes. The internal temperature of the chicken should reach 74°C.
4. 4Stir in the 1 cup of corn kernels, 1 cup of black beans, 1 tablespoon of chili powder, 1 teaspoon of cumin, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Cut the 6 small gluten-free corn tortillas into 2.54 cm strips and add them to the skillet. Stir to combine them with the chicken and vegetable mixture.
6. 6Pour the 1.5 cups of enchilada sauce over everything in the skillet. Stir gently to ensure all the ingredients are coated in the sauce.
7. 7Sprinkle the 1 cup of shredded cheddar cheese evenly over the top of the mixture in the skillet.
8. 8Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the cheese is completely melted and bubbly.

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