Chorizo & White Bean Enchilada Skillet: A Flavor-Packed One-Pan Wonder

Imagine digging into a hearty, bubbling skillet filled with smoky chorizo, tender white beans, and gooey melted cheese, all topped with perfectly cooked eggs. That’s what awaits you with this Chorizo & White Bean Enchilada Skillet. It’s the ultimate one-pan dish, bringing bold flavors and comforting textures to your table in no time.

Whether you’re whipping up a family dinner or hosting friends, this recipe is sure to impress. It’s easy to make, incredibly satisfying, and perfect for any night you want to enjoy a meal that feels like a celebration.

Why You’ll Love Chorizo & White Bean Enchilada Skillet

• One-Pan Meal: Minimal cleanup with maximum flavor.
• Bold and Spicy Flavors: Chorizo, enchilada sauce, and fire-roasted tomatoes deliver a punch of smoky heat.
• Nutritious and Filling: Protein-packed beans and eggs make this a balanced, hearty dish.
• Versatile: Works for breakfast, brunch, or dinner.

Ingredients for Chorizo & White Bean Enchilada Skillet

Here’s everything you’ll need to make this delicious, satisfying meal:

Main Ingredients

Ingredient	Quantity
Ground chorizo	½ lb
Olive oil	As needed
White onion, chopped	⅓ cup
Garlic, minced	3 cloves
Cannellini beans, rinsed and drained	2 (14.5 oz) cans
Fire-roasted tomatoes	1 (14.5 oz) can
Red enchilada sauce	1 (10 oz) can
Ground cumin	1 teaspoon
Chili powder	1 teaspoon
Eggs	5 large
Kosher salt and pepper	To taste

Cheese Blend

Cheese	Quantity
Shredded mozzarella	¾ cup, divided
Shredded mild cheddar	¾ cup, divided
Shredded Monterey Jack	¾ cup, divided

Garnish

Ingredient	Quantity
Fresh parsley, chopped	For garnish

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C) to prepare for baking the skillet.

2. Cook the Chorizo

• Heat a 10-inch cast iron skillet over medium-high heat. Add a drizzle of olive oil, followed by the ground chorizo.
• Break up the chorizo with a wooden spoon as it cooks, ensuring it browns evenly. This should take about 5–7 minutes.
• Once cooked, remove the chorizo with a slotted spoon and set it aside on a plate lined with paper towels to drain excess grease.

3. Sauté the Onion and Garlic

• In the same skillet, add a little more olive oil if needed. Toss in the chopped onion and garlic, cooking over medium heat for about 2 minutes until softened and fragrant.

4. Build the Sauce

• Stir in the cannellini beans, ground cumin, chili powder, fire-roasted tomatoes, enchilada sauce, and ¼ cup of each cheese. Season with kosher salt and pepper to taste.
• Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for a few minutes to meld the flavors.

5. Incorporate the Chorizo

• Return the cooked chorizo to the skillet, stirring it into the sauce until evenly distributed.

6. Add the Cheese and Eggs

• Sprinkle another ¼ cup of each cheese over the top of the sauce.
• Use a wooden spoon to create five small nests in the sauce. Crack an egg into each nest.
• Sprinkle the eggs and sauce with the remaining cheese.

7. Bake the Skillet

• Transfer the skillet to the preheated oven. Bake for 10–12 minutes, or until the egg whites are set but the yolks remain slightly runny.

8. Garnish and Serve

• Remove the skillet from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.
• Serve directly from the skillet for a rustic, family-style presentation.

Why This Recipe Works

• Smoky Chorizo: Adds depth and spice to the dish.
• Creamy Cannellini Beans: Their mild flavor balances the heat of the chorizo and enchilada sauce.
• Cheese Trio: Mozzarella, cheddar, and Monterey Jack create a gooey, melty topping that’s hard to resist.
• Eggs in Nests: Baked eggs add visual appeal and extra protein.

Perfect Pairings for Chorizo & White Bean Enchilada Skillet

Complete your meal with these side dishes and beverages:

• Warm Tortillas: Use them to scoop up the saucy goodness.
• Avocado Slices: Add a creamy, cooling element to the dish.
• Cilantro Lime Rice: A flavorful side that complements the enchilada flavors.
• Sparkling Water with Lime: Refreshing and balances the richness.

Tips for Success

• Use a Cast Iron Skillet: It holds heat well and transitions easily from stovetop to oven.
• Don’t Overcook the Eggs: Keep an eye on the skillet in the oven to ensure the yolks stay runny.
• Customize the Heat Level: Adjust the amount of chili powder or use mild chorizo if you prefer less spice.
• Rinse the Beans: Removing excess starch from the beans prevents the sauce from becoming too thick.

Nutritional Information

Nutrient	Per Serving
Calories	390
Protein	22g
Carbohydrates	18g
Fat	27g
Fiber	5g
Sodium	680mg

FAQs About Chorizo & White Bean Enchilada Skillet

1. Can I use a different type of meat?

Yes, you can substitute ground turkey, chicken, or plant-based crumbles for the chorizo.

2. Is this dish spicy?

It has a mild kick from the chorizo and chili powder, but you can adjust the spice level by using mild chorizo or reducing the chili powder.

3. Can I make this recipe vegetarian?

Absolutely! Omit the chorizo and add more beans or roasted vegetables like zucchini or bell peppers.

4. What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until warmed through.

5. Can I freeze this dish?

It’s not ideal to freeze this recipe because the eggs and cheese may change texture upon thawing.

6. How do I make it dairy-free?

Substitute the cheese with a dairy-free alternative and skip the butter when cooking the chorizo and onions.

Why You Should Try This Recipe Tonight

Chorizo & White Bean Enchilada Skillet is more than just a meal—it’s an experience. The combination of smoky, spicy chorizo, creamy beans, melted cheese, and perfectly baked eggs creates a dish that’s comforting, hearty, and unforgettable.

So grab your skillet, gather your ingredients, and treat yourself to a one-pan masterpiece that’s as easy to make as it is delicious to eat. You’ll love every bite!

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