Skillet Enchiladas with Smoked Chicken and Fresh Veggies

Hello folks and welcome back to the All Things Southern kitchen. You know that habit I have of taking whatever’s on hand and inventing new recipes that are uncomplicated and delicious? Well, can I humbly say that I hit it out of the park again? Let me tell y’all about my Skillet Enchiladas with Smoked Chicken and Fresh Veggies.

“Skillet Enchiladas with Smoked Chicken and Fresh Veggies”

2 tablespoons butter
2 tablespoons olive oil for sauteeing
1 white onion, diced
1 red pepper, diced
1 orange pepper, diced
1 yellow pepper, diced
1 green pepper, diced
2 cloves minced garlic
1 large can (16 ounce) Mexi-corn
1 can black beans, rinsed and drained
1 small can diced black olives
1 small can green chilies
1 (16 ounce) can green enchilada sauce
8 small (6 inch) corn tortillas, torn into bite-size pieces
2-4 large smoked chicken breasts, deboned and pulled into bite-size pieces
2 cups Monterey Jack cheese with peppers, shredded (or your fav cheese)
½ cup fresh chopped cilantro
1 teaspoon cumin
Salt and pepper to taste

Once upon a time, last Sunday to be precise, my man put a ton of chicken breasts in the smoker and let ‘em cook all day. We had the kids over for a feast that evening and then, well, and then I had smoked chicken available for recipes the next day and the one after that!

Sooooo, by Tuesday evening we were kind of over eating it “as is” so I pulled all the leftover chicken off the bones, diced it into bite-size pieces and created what I’m calling Skillet Enchiladas with Smoked Chicken and Veggies. Yeah, that’s kind of a long name but the steps are easy. Oh, by the way, you could start with a whole roasted chicken from the big box store if you don’t have smoked chicken. But, back to my story. I wasn’t into folding a bunch of enchiladas, so this is what I did.

I diced an onion with some beautifully colored bell peppers and sautéed them in olive oil and butter. Then I added the chicken along with a can of Mexi-corn, drained and rinsed black beans, sliced black olives, and green chilies. I seasoned this with a teaspoon of cumin, added some salt and pepper. Then I took my corn tortillas and tore them into bite-size pieces and added them to the skillet. Getting yummy! I stirred in a can of green enchilada sauce and some shredded Monterey jack cheese and baked it at 350 degrees for about thirty minutes so the flavors could mix and mingle. Even yummier!

I finished the dish with some additional cheese and freshly chopped cilantro and it was truly a one pot wonder. Who wants to be in the hot kitchen for hours, am I right? Try my Skillet Enchiladas with Smoked Chicken and Veggies. It’s some mighty good eating, from the All Things Southern kitchen to yours~