15-Min Skillet Enchiladas with Cooked Pulled Chicken & Pinto Beans
15 Min Meal

15-Min Skillet Enchiladas

with Cooked Pulled Chicken & Pinto Beans

15 MIN
4 Servings
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Available Options

  • with Cooked Pulled Chicken
    includes 20 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken
  • with Cooked Pulled Pork
    includes 10 oz No Added Hormones, Antibiotic-Free, Cooked Pulled Pork View recipe
  • with Cooked Pulled Pork
    includes 10 oz No Added Hormones, Antibiotic-Free, Cooked Pulled Pork View recipe
    • with Cooked Pulled Chicken

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! Sliced tortillas swirl with pinto beans, poblano pepper, melty monterey jack, and smoky guajillo sauce in this weeknight twist on classic enchiladas. Toppings of our new honey habanero spice blend along with a cooling swoosh of sour cream add extra excitement to the beloved flavors below.

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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    15-Min Skillet Enchiladas with Cooked Pulled Chicken & Pinto Beans
    Title
    • 20 oz Cooked Pulled Chicken
    • 8 Flour Tortillas
    • 2 15.5-Oz Can Pinto Beans
    • 2 Poblano Peppers
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ⅔ cup Guajillo Chile Pepper Sauce
    • 1 cup Sour Cream
    • 4 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

    15-Min Skillet Enchiladas

    Prepare the ingredients
    1 Prepare the ingredients

    Stack the tortillas; cut lengthwise into 1-inch strips. Wash and dry the peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. Drain and rinse the beans.

    2 Start the skillet

    In a large nonstick pan (or oven-safe if you’d like to broil at the end), heat a drizzle of olive oil on medium-high until hot. Add the diced peppers in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the drained beans and pulled chicken (tearing the pieces apart before adding); season with salt, pepper, and half the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tortilla strips, guajillo sauce (carefully, as the liquid may splatter), and 1/2 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is heated through.

    Start the skillet
    Finish the skillet & serve your dish
    3 Finish the skillet & serve your dish

    Evenly top the skillet with the cheddar and monterey jack and remaining spice blend. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted. Turn off the heat. If desired, turn your oven to the broil function. Discard the foil and broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished skillet topped with the sour cream. Enjoy!

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