This White Bean Enchilada Skillet is a one-pan, cheesy, and protein-packed meal that brings all the flavors of enchiladas without the hassle of rolling tortillas. Perfect for a quick and hearty weeknight dinner!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 can (10 oz) green enchilada sauce
- ½ cup vegetable or chicken broth
- 4 small corn tortillas, cut into strips
- 1 cup shredded Monterey Jack or cheddar cheese
- ½ cup Greek yogurt or sour cream (for creaminess)
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
For Garnish (Optional):
- Fresh cilantro, chopped
- Diced avocado
- Sliced jalapeños
- Lime wedges
Instructions:
1. Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook for 2-3 minutes until softened.
- Stir in garlic, cumin, chili powder, and smoked paprika; cook for 30 seconds until fragrant.
2. Build the Enchilada Base:
- Stir in white beans, enchilada sauce, and broth.
- Let simmer for 3-4 minutes, stirring occasionally.
3. Add Tortillas & Cheese:
- Stir in tortilla strips and half of the shredded cheese.
- Cook for another 2-3 minutes until tortillas soften.
4. Finish & Serve:
- Remove from heat and stir in Greek yogurt (or sour cream) for a creamy texture.
- Sprinkle with the remaining cheese and cover for 2 minutes until melted.
- Garnish with cilantro, avocado, jalapeños, and a squeeze of lime.
Tips:
- For extra protein, add shredded rotisserie chicken.
- Make it dairy-free by using plant-based cheese and coconut yogurt.
- Use flour tortillas for a softer texture.
