Baked Tortilla Skillet with Chicken, Black Beans, and Peppers
Prep time
Cook time
Total time
A delicious enchilada recipe that saves you time on rolling individual enchiladas.
Serves: 6 servings
For the filling:
  • 1 pound skinless boneless chicken thighs
  • 1 teaspoon chili powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • 2 tablespoons oil
  • 1 can black beans
  • 2 green peppers
  • juice of half a lime
For the sauce:
  • One 14-ounce can tomatoes
  • 1 cup veggie or chicken broth
  • 1 onion, sliced
  • 3 garlic cloves, left whole
  • 1 habanero
  • 1 teaspoon sugar
  • 2 tablespoons flour
  • 1 chili de arbol, broken up (optional)
For assembly:
  • 12 small corn tortillas
  • ⅔ cup grated cheddar
  • ½ avocado, sliced
  • Lime wedges for garnish
Make the filling:
  1. Preheat the oven to 400°F. Place the chicken and peppers on a baking sheet. Toss them with chili powder, cinnamon, cumin, oregano, plus the oil and salt. Bake for 20 minutes, until the chicken is cooked. When done, cut the chicken into bite-sized pieces. In a bowl, combine the chicken and peppers, along with any juices, with the beans and ½ teaspoon salt, the lime juice, and a drizzle more of oil if it needs richness.
Crisp the tortillas:
  1. Heat a medium, oven-safe skillet over high heat. Pour in about ¼ inch of oil, and let that heat up for another minute. Cook the tortillas until softened but not crisp, 30 seconds per side. Place them on a paper-towel lined plate. Set aside. Pour out all but a tablespoon or two of the oil, enough to generously film the bottom.
Make the sauce:
  1. In the same pan used for crisping the tortillas, turn the heat to medium-high. Add the onion and garlic to the oil, and cook for 1 minute, until soft and just a little brown. Add the flour, stirring to distribute, then pour in the tomatoes and broth and simmer, partly covered, for about 5 minutes, until the sauce has thickened, especially around the edges. Let the sauce cool for a few minutes, then transfer to the blender and blend until emulsified and smooth. The sauce will lighten in color to a pretty pink. Taste for salt, adjusting as needed. Pour ⅓ cup back into the skillet and set aside.
Assemble and bake the skillet:
  1. Top the sauce in the pan with three overlapping tortillas, then half of the chicken-black bean filling, then ⅔ cup sauce, a layer of tortillas (about 4), the other half of the filling, ⅔ cup sauce, another layer of tortillas (again, about 4), and then the rest of the sauce. Finally, sprinkle on the cheese.
  2. Bake the skillet for 20 to 25 minutes, until bubbling and melty. Rest for 5 minutes, then serve in wedges or squares.
Recipe by Big Girls Small Kitchen at