Chicken Enchilada Skillet

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Bell Pepper
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  Bell Pepper
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  Garlic powder(5g)
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  Cumin, Ground(5g)
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  Oregano, Dried(5g)
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  3/4 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Enchilada Sauce, Red, Canned(567g)
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  Chicken Breast, Grilled(720g)
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  Beans, Black, Canned, Drained
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  Greek Yogurt (2%)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Tortilla, Corn, 6-Inch
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  Mexican Blend Cheese(240g)

Instructions

1. 1Place racks in the upper third and center of your oven and preheat the oven to 425 degrees F.
2. 2Heat the oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the onion, bell pepper, poblano pepper, garlic powder, cumin, salt, and black pepper. Sauté until the vegetables brown and are becoming tender, about 6 minutes.
3. 3Remove the skillet from the heat and transfer the mixture to a large mixing bowl. Keep the skillet handy. Add the enchilada sauce, chicken, and beans and stir to combine. Stir in the Greek yogurt. Fold in the tortilla quarters and 1/4 cup of the cheese.
4. 4Spoon the mixture back into the same skillet. Sprinkle the remaining cheese over the top.
5. 5Transfer the skillet to the oven, placing it on the upper third rack, and bake until the cheese is hot and bubbling, 10 minutes. If you like, switch the oven to broil and broil for a minute or two to make the top of the cheese brown (don't walk away to make sure the cheese doesn't burn). Remove from the oven (be careful, the skillet handle will be hot!). Let rest a few minutes, then serve hot with desired toppings.