1 tablespoon extra virgin olive oil

1 small yellow onion diced

1 red bell pepper cored and diced

1 poblano pepper or green bell pepper, cored and diced

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon dried oregano

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

20 ounces red enchilada sauce I recommend my homemade red enchilada sauce

1 15-ounce can low sodium black beans or low sodium pinto beans, rinsed and drained

1/2 cup 2% or whole plain Greek yogurt do not use fat free or it may curdle

6 corn tortillas cut into quarters

1 cup shredded cheese such as sharp cheddar or cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack, divided

For serving: diced avocados sliced jalapeno, chopped fresh cilantro, additional Greek yogurt or sour cream

Chicken Enchilada Skillet

Ingredients