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. 1Dice the onion and bell peppers into ½-inch pieces. Mince or measure out the garlic powder, ground cumin, and dried oregano.
2. 2Heat the olive oil in a large skillet over medium heat for 1–2 minutes until shimmering. Add the diced onion and bell peppers, then sprinkle with the garlic powder, ground cumin, and oregano. Sauté for 5–7 minutes over medium heat, stirring occasionally, until the vegetables are softened and beginning to brown at the edges.
3. 3Remove the skillet from heat. Add the enchilada sauce, cooked chicken breast, black beans, and Greek yogurt to the skillet and stir until combined. Tear the corn tortillas into bite-sized pieces and fold them into the mixture along with half of the Mexican blend cheese.
4. 4Return the skillet to medium heat and cook for 3–4 minutes, stirring gently, until the mixture is warmed through and the cheese begins to melt.
5. 5Sprinkle the remaining Mexican blend cheese evenly over the top of the skillet. Continue cooking over medium heat for 2–3 minutes until the cheese is melted and bubbling at the edges.
6. 6Divide the enchilada skillet evenly into 5 airtight containers while hot, allowing to cool slightly before sealing.