Chicken Enchilada Skillet
Chicken Enchilada Skillet is a 30 minute meal with veggies, beans, chicken, bold enchilada flavor, and 39 grams of protein. Everything cooks in one skillet!
Servings: 6 servings
Calories: 498kcal
Ingredients
- 1 large onion coarsely chopped
- 2 large red bell peppers coarsely chopped
- 3 large boneless skinless chicken breasts cut into 1 inch pieces
- 2 x 14 ounces cans low sodium black beans rinsed & drained
- 14 ounces red enchilada sauce
- 15 small corn tortillas coarsely chopped
- 2-3 cups cheddar or Tex mex cheese shredded
- 1 tablespoon oil for frying
- Avocado, cilantro, jalapeno, sour cream or yogurt for toppings (optional)
Instructions
- Preheat large deep non-stick skillet on high heat and swirl 1/2 tablespoon oil to coat. Add onion and bell peppers, cook for 3 minutes, stirring occasionally and allowing to brown. Transfer to a medium bowl and set aside.
- Return skillet to the stove and add remaining 1/2 tablespoon oil. Add chicken and cook for 5 minutes, stirring occasionally.
- Add previously cooked onion and bell peppers, black beans and enchilada sauce. Stir, bring to a boil, cover and let it simmer for 10 minutes on low heat.
- Add corn tortillas and stir. Then sprinkle with cheese, cover, turn off heat and let cheese melt.
- Serve hot as is or with desired toppings.
Video
Notes
- Store: Refrigerate covered for up to 3 – 4 days.
- Freeze: Cool, transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.
- To reheat: Simmer on low heat in a skillet with a bit of broth for 5 minutes while covered. Or just reheat in a microwave.
Nutrition
Calories: 498kcal | Carbohydrates: 41g | Protein: 39g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 632mg | Fiber: 7g | Sugar: 8g