Chicken Enchilada Skillet

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	1%	0%
protein add	100%	100%
salt	0%	0%
aromatics	16%	6%
vegetables and beans	13%	1%
liquid	72%	39%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon extra virgin olive oil
150 g	1 small yellow onion (diced)
120 g	1 red bell pepper (cored and diced)
2 g	1 poblano pepper (or green bell pepper, cored and diced)
3 g	1 teaspoon garlic powder
2 g	1 teaspoon ground cumin
1 g	1 teaspoon dried oregano
4 g	3/4 teaspoon kosher salt
1 g	1/4 teaspoon ground black pepper
567 g	20 ounces red enchilada sauce
420 g	3 cups cooked shredded crockpot Mexican chicken
425 g	1 15-ounce can low sodium black beans (or low sodium pinto beans, rinsed and drained)
122 g	1/2 cup 2% or whole plain Greek yogurt (do not use fat free or it may curdle)
	6 corn tortillas (cut into quarters)
113 g	1 cup shredded cheese (such as sharp cheddar or cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack, divided)
	For serving: diced avocados (sliced jalapeno, chopped fresh cilantro, additional Greek yogurt or sour cream)

Method: 5 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Made this tonight ... wonderful! Easier, IMHO, than enchiladas since you don't have to heat/dredge in oil the tortillas and stuff them. Made it in a 12 inch Smithey cast iron skillet. Perfect fit!. In the recipe, you call for putting the racks "... in the uppe” — a cook, 5.0★

“My go-to recipe, literally so good!! My family is obsessed with it as well! I usually substitute the greek yogurt for sour cream as no one ever finishes the leftover yogurt and I don't want to put it to waste. Even my father (who typically doesn't like these t” — a cook, 5.0★