One Pot Sourdough Enchilada Skillet

One pot. Mexican. Sourdough topping. And my husband is obsessed with this one y’all. Need I say more?

This one pot sourdough enchilada skillet is so easy to make! Did I mention that you can make it all in one pot?

How It Happened

This is one of those dishes that kind of just happened. I didn’t really have a plan. I just knew that I wanted some Mexican and the sourdough topping.

There was some cooked chicken all ready to go as well as some enchilada sauce that needed using.

And just like that…….. one pot sourdough enchilada skillet.

And it was a hit!

Since that first time, I’ve already made it 3 more times. To give you a better idea of how much that actually is, I first made it about two weeks ago.

After the success of this enchilada skillet, I just knew that this needed to be shared with y’all.

So here it is.

Ingredients

1 onion

Garlic. As much or as little as you want.

3 cups cooked chicken, shredded.

1 cup of broth. Any broth works. I use whatever I have on hand at the time, so I’ve used both chicken broth and veggie broth so far.

1 can green chilis.

1/2 cup corn. This is definitely optional. I use frozen, but you could also use canned corn. Just make sure you strain it first.

1 cup enchilada sauce.

Seasonings. All of the seasonings are done to taste.

Chili powder

Cumin

Salt

Pepper

Crushed red pepper

Sourdough Topping

1 1/2 cup sourdough starter

2 eggs

3 tbsp coconut oil

1 tsp salt

2 tsp baking powder

Directions

Step one: get out your one pot. Just make sure it’s oven safe. I used a cast iron skillet.

If you don’t have an oven safe dish to get this started on the stove, then you’ll have to make two pot sourdough enchilada skillet.

Don’t worry, it’ll still come out just fine.

Chop up an onion and some garlic. Sauté the onions on medium heat until soft and then add the garlic stirring until fragrant which usually only takes maybe 30 seconds.

Add in the cooked chicken and broth and let that heat up stirring occasionally. The broth is being added to keep the skillet from drying out, so you might need more broth or maybe even less.

Now dump in the black beans.

Reduce the heat to low and add in the green chilis and corn if you’re using.

Next, go ahead and add in your seasonings and give it a good stir. No, I won’t give exact amounts. You can do it.

Pour in the enchilada sauce and stir it up. This mixture is just going to hang out on low while you make the sourdough topping.

In a medium or large bowl, mix together the sourdough starter, eggs, coconut oil, salt and baking powder.

Pour the sourdough mixture over the skillet and spread it out as evenly as you can.

Transfer to the oven and bake at 400 for 20 – 30 minutes until golden brown.

Enjoy Your Enchilada Skillet!

We were so excited to dig into the enchilada goodness, that I wasn’t able to get a picture before we cut into it.

You can serve this as is or you can serve it with all of your favorite enchilada toppings.

I like to keep it simple with just some sour cream on top, but salsa would be really good too.

Some avocado made into some guacamole would be a great choice as well.

Or have it like my husband likes his, no toppings.

Your Menu

I hope you and your family love this dish just as much as we do and I hope that it makes its way into your regular menu.

Let me know when you give it a try and of course you have to let me know what toppings you have with it.

If you’re not in the mood for enchiladas, give these black bean tacos a try. And you can make these sourdough tortillas to go with it.