10-Minute Chicken Enchilada Skillet
Dietary
dairy-free
,
gluten-free
Recipe Bundle
June 2019
Meal Course
Dinner
Servings
4
Servings
4
Ingredients
1
tbsp
coconut oil
(for cooking)
2
cups
rotisserie chicken
, shredded
1/2
tsp
ground cumin
1/2
tsp
oregano
1
tbsp
nutritional yeast
1/2
cup
canned black beans
(drained and rinsed)
1
small yellow onion
, chopped
1
cup
organic enchilada sauce
(Simply Organic brand is a great option)
1/4
cup
salsa
3
cassava flour tortillas
, thinly sliced into strips (Siete brand works well!)
optional toppings: avocado, chives, shredded cheese
Instructions
Add the coconut oil to a large skillet over medium heat along with the shredded chicken.
Add the seasonings, nutritional yeast, black beans, onion, enchilada sauce, and salsa. Mix well and cook for 5 minutes.
Next, add the cassava flour strips and gently stir.
Remove from heat and top with the cheese (if using) and any additional toppings of choice.
Enjoy with an additional cassava flour tortilla if desired!