I meal planned for the first time in what feels like forever this week and it’s made such a difference in how our afternoon/early evenings have gone. Not only did the little boys and I have extra time to play or go on a walk after naps since I wasn’t staring inside the refrigerator waiting for inspiration to strike, but I was also able to try a few new recipes instead of our ol’ standbys, like Black Bean and Sweet Potato Chicken Enchilada Skillet which got a really, REALLY good rating from all three of my guys. This 1 skillet dish was an instant hit! Chopped chicken sauteed with taco seasoning is tossed with black beans, green chiles, chopped tomatoes, cooked sweet potatoes, enchilada sauce, and chopped corn tortillas then smothered with cheese and broiled until melty. This dish isn’t much to look at – in fact, Ben confessed he was sure he was going to hate it – but we practically fought over the last spoonful. The combination of sweet and creamy potatoes, tart tomatoes, and savory enchilada sauce is heavenly!
Lincoln took a few bites before I asked him what he thought. “It’s good, Mom!” “Really??” (Lincoln rarely says anything is good except for salami, spaghetti, and pizza.) “Really, REALLY good, Mom!” DAY = MADE.
Recipe Tips
I tested this recipe with store bought, gluten-free mild enchilada sauce and mild diced green chiles and the heat level was just fine for both little boys. I then made it with my homemade enchilada sauce and it was a bit too spicy for them. Just a head’s up. This recipe makes a TON so halve it if you’re cooking for 1 or 2. That said, the leftovers are excellent reheated.
Ready to dig into this deliciousness?
How to Make This Recipe
Start by heating a drizzle of extra virgin olive oil in a large, 12″ skillet over medium-high heat. Add 2 chicken breasts (14oz) that have been cut into bite-sized pieces and 1 chopped shallot or 1/2 onion then season with 1 Tablespoon taco seasoning and saute until cooked through. I like using my Homemade Large Batch Taco Seasoning!
Next add a 15oz can black beans that have been drained and rinsed, 2oz diced green chiles, 1 cup chopped grape or cherry tomatoes, and 1 large sweet potato that’s been cooked then chopped. You can bake the sweet potato ahead of time or do what I do and pierce the sweet potato all over with a knife or fork then microwave in 2 minute increments, flipping after each increment, until a skewer can be easily inserted into the center. Peel the skin away then chop – super easy! Next add 6 gluten-free corn tortillas that have been chopped into 1″ squares plus 1-1/4 cups gluten-free enchilada sauce. Turn the heat down to medium then gently fold all the ingredients together until they’re heated through. Last step is to sprinkle the top with 6oz shredded Mexican cheese blend then pop under the broiler until melted. Scoop the skillet enchiladas onto plates or into bowls then top with a sprinkling of green onions, or chopped cilantro would be super too. Either way, you are going to ADORE this easy, cheesy, really (REALLY!) good 1 skillet dish! Enjoy!
More Tex-Mex Skillet Suppers
Cheese Enchiladas with Red Sauce Chorizo Sweet Potato, and Black Bean Skillet Cheesy Cicken Burrito Skillet Beef and Vegetable Enchilada Skillet Chicken Enchiladas with Red Sauce Homemade Crunchy Taco Hamburger Helper
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