I fear this dinner is going to be the dinner you're going to crave all of fall and winter. This is my Adobo Chicken Enchilada Skillet, and it’s not only delicious and nutritious (obviously), but made with high quality ingredients. I partnered with Loisa, a Latin-owned business who focuses on creating seasonings & sauces that are made with organic and high quality ingredients. To make this dish, I used their adobo seasoning and sofrito rojo sauce. If you’ve never heard of Adobo, it’s a typical non-spicy, flavor-forward pantry staple found in many Latin households. Sofrito is a delicious sauce made with capers, olives, and tomato. These two flavors add a delicious twist to the typical enchilada dish.
This is such an easy concept for dinner and it's definitely something you can whip up any night you aren't sure what to make or are having friends over. All you have to do prior to making this dish is cook the chicken breast, but if you’re feeling lazy, use a rotisserie chicken. The recipe should take you less than 30 minutes to make. If you are a vegetarian, please opt out of the chicken! The seasonings and sauces but Loisa are vegan so they are perfect for anyone to enjoy.
This skillet is a great nutritious option for dinner in my opinion because it’s a balanced meal without even realizing it. You have carbs from the tortillas, fiber from the black beans, red onion, avocado, and sweet potato, healthy fats from the avocado and cheese, and protein from the chicken and black beans. How can you go wrong?! Let’s thank Loisa for this delicious and easy dinner.
Yields: 4
Portion: 1 bowl
Prep time: 1 hour (for chicken to cook, but if it's already been prepped, only 15 minutes of prep)
Cook time: 30 minutes
Total time: 1 hour and 30 minutes (if chicken has been prepped, total time is 30 minutes)
This recipe can be made gluten free by using corn tortillas.
Ingredients:
2 tbsp extra virgin olive oil
½ yellow onion, finely diced
1 cup cubed sweet potato (I used Roots Farm Fresh frozen sweet potato cubes to make the process quicker)
1-2 tbsp adobo seasoning
1 tsp salt
1 ½ cup red enchilada sauce (I used Siete)
1 15oz can black beans, drained and washed
1 chicken breast, boiled and shredded
¼ cup sofrito rojo sauce
2 mini flour tortillas, sliced into thick pieces
1/3 cup (or more) shredded Mexican cheese
Garnish with ½ cup cherry tomatoes sliced in halves
Garnish with 1 avocado, thinly chopped
Garnish with fresh cilantro chopped finely
Instructions:
1. Cook chicken: make sure your chicken is boiled and shredded. Simply boil chicken breast in a large pot on medium high heat with sliced lemon & bay leaves. Allow chicken breasts to cook until white on the inside.
2. Prep enchilada skillet: grab a large frying pan and add in olive oil on medium high heat. Sauté onion and cook until you can smell the onion. About 2-3 minutes. Add in sweet potato and mix it in. Add in adobo seasoning and salt. Sauté well until sweet potato softens, 8-10 minutes.
3. Continue cooking: pour in enchilada sauce and bring to a simmer. Add in black beans and shredded chicken breast. Mix in well. Add in sofrito rojo sauce. Mix in and saute for 5-7 minutes. Add in tortilla strips. Mix in and allow to cook for another 3-5 minutes. Add shredded cheese on medium low heat. Cheese will melt quick, leave it to melt on the top no need to mix in.
4. Serve: garnish with cherry tomatoes, avocado, and fresh cilantro. Enjoy!
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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