We have another Enchilada Skillet in the archives made with ground chicken and all of the enchilada spices. This is a different take on the same concept, with shredded chicken braised in store bought enchilada sauce, green chiles, onions, peppers, and black beans. We top the whole skillet with cheddar and cotija cheeses, broil the top until it’s bubbly, and leave it up to you on how to serve it. It’s fantastic over rice with all of the fixings, put into warmed tortillas or scooped up with chips!

This is wildly easy and made enough for lunch leftovers! Save it for your busiest night this week!