One Pot Chicken Stove Top Enchiladas

Post date: Oct 30, 2015 1:00:56 AM

3 tsp. olive oil, divided

8 corn tortillas, cut into one inch pieces

1/2 yellow onion, diced small

1 small zucchini, diced small

1 small yellow squash, diced small

1 small red bell pepper, diced small

1 clove garlic, minced

3/4 cup corn kernels

1 15 oz. can black beans, rinsed and drained

1/2 tsp. salt

1/4 tsp. black pepper

1/2 tsp. ground cumin

1/2 tsp. paprika

1 1/2 cups grated cheese, divided

1 1/2 cup gluten free enchilada sauce

Cilantro leaves for topping, if desired

Heat a large skillet (10-12 inch) over medium heat and add 2 tsp. olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside. Add the remaining 1 tsp. oil to the pan and add the onions and a pinch of salt. Cook onions for 2 minutes and then add the zucchini, squash, pepper, garlic, corn, black beans and all of the spices. Stir until everything is combined and cook for ten minutes, until vegetables are tender.

Add the corn tortillas back in along with 1 cup grated cheese and stir. Next add the enchilada sauce and stir again. Top with the remaining 1/2 cup cheese. Turn the heat off and cover for 5 minutes until the cheese is melted. Top with cilantro leaves, if desired.