Chicken Black Bean Sweet Potato Enchilada Skillet and Chicken Quesadillas is how we are going to use a 2 lb. package of chicken.

I’m not sure if we were extra hungry or not, but we finished the whole skillet at one dinner. We made 3 quesadillas and had left over, I’m thinking you could get 6 to 8, depending how you fill them.

you will use the following ingredients in both recipes

• yellow onion
• garlic
• red bell pepper
• yellow bell pepper
• chicken
• corn
• black beans
• cheese

Chicken Black Bean Sweet Potato Enchilada Skillet

Ingredients

• 1/2 medium yellow onion, chopped
• 1 clove garlic, minced
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 tablespoon avocado oil or olive oil
• 1/2 lb. chicken (breast or thigh), shredded
• 1/2 medium sweet potato, peeled and diced into 1/2” chunks
• 1 (8 ounce) can tomato sauce
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup low sodium chicken broth
• 1/2 cup frozen corn
• 1/2 (15 ounce) can black beans, drained and rinsed
• 1/2 cup + 1/3 cup freshly grated cheese
• salt and pepper

Instructions

1. Preheat oven to 350℉. 
2. Boil chicken for 15 to 20 minutes until cooked through.
3. Heat a large cast iron or oven safe skillet to medium-high heat. Add avocado oil or olive oil. Add onion, garlic, and bell pepper and sauté for 5 to 7 minutes or until onions are translucent and peppers are tender. Season with a pinch of salt and pepper.
4. Add the chili powder, cumin, smoked paprika, onion powder, garlic powder, the sweet potato, tomato sauce, tomato paste, and chicken broth and cook for another 10 minutes, stirring occasionally. 
5. Add shredded chicken, cook 5 additional minutes
6. Remove from heat and add corn, black beans, ½ cup grated cheese. Stir to combine.
7. Top with the remaining 1/3 cup shredded cheese. Bake for 25-30 minutes, or until cheese is golden and bubbly and sweet potato is cooked through.
8. Let sit for a few minutes to cool. Optional to top with Greek yogurt or sour cream, cilantro, scallions, and lime wedges!

Chicken Quesadillas

Ingredients

• 1/2 medium yellow onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 tablespoon avocado oil or olive oil
• 1/2 lb. chicken, shredded
• 1/2 (15 ounce) can black beans, drained and rinsed 
• 1/2 cup corn kernels 
• 1/2 tsp each onion powder, dried oregano, salt
• 1 tsp each cumin powder, paprika
• a pinch each black pepper, cayenne pepper (optional)
• 1 cup grated cheese
• 3-4 flour tortillas

Instructions

• Saute all ingredients (except cheese and tortillas) for 5 to 10 minutes until cooked through.
• Spray tortilla with avocado oil, place tortilla on work surface, and rub around to evenly coat. Sprinkle bottom half of unoiled side with a bit of cheese, filling, more cheese, fold in half.
• I prefer to use a panini press or George foreman grill, they take about 2 minutes inside.
• You can also preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
• Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
• Carefully flip over the folded edge. Press down lightly. Cook for 3 minutes until crispy (no lid).
• Transfer to cutting board, cut in slices. Serve immediately!
• Dipping Sauce options: Sour cream, salsa, Avocado Sauce 

Enjoy!