Easy Chicken Enchilada Skillet recipe

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Ingredients

4 cups shredded cooked chicken
3 cups enchilada sauce
1 (15 ounce) can Southwestern-style black beans
1 medium green bell pepper, diced
2 jalapeno peppers, diced
12 (6 inch) corn tortillas, torn into pieces
1 (8 ounce) container light sour cream
1 (8 ounce) package shredded Mexican cheese blend, or to taste
¾ cup chopped fresh cilantro
2 avocados, sliced

Nutrition Info

633.6 calories
carbohydrate: 36.9 g
cholesterol: 127.2 mg
fat: 41.6 g
fiber: 9.5 g
protein: 31.5 g
saturatedFat: 18.5 g
servingSize: -
sodium: 558 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken and enchilada sauce in a large skillet over medium-high heat, cook and stir until heated through, about 5 minutes. Stir in black beans, green pepper, and jalapenos. Add corn tortillas and sour cream, stirring to combine. Continue to cook and stir until mixture is evenly heated through, about 5 minutes.

  2. Remove from heat and top with cheese. Cover the skillet with a lid and allow the cheese to melt. Uncover and top with cilantro. Serve with sliced avocado.

Recipe Yield

8 servings

Recipe Note

This one-skillet meal features shortcuts like shredded chicken and canned enchilada sauce for a quick and easy dinner option.

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