Chicken Enchilada Skillet
A quick and delicious one-pan meal combining tender chicken, black beans, and corn tortillas in enchilada sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 15 oz can black beans, drained and rinsed
- 1 10 oz can enchilada sauce (red or green) Choose based on preferred spice level.
- 6 small corn tortillas, cut into strips
- 1 cup shredded Mexican blend cheese Can substitute with cheddar or pepper jack.
- 1/2 cup diced tomatoes For garnish.
- 1/2 avocado, diced For garnish.
- 1/4 cup green onions, sliced For garnish.
- to taste sour cream For topping.
- to taste tablespoons olive oil For sautéing.
Instructions
Cooking
- Heat a little olive oil in a large skillet over medium heat.
- Stir in the chicken, black beans, enchilada sauce, and tortilla strips. Simmer for 5–7 minutes, stirring occasionally.
- Sprinkle cheese over the top. Cover and cook for 2–3 more minutes until melted and bubbly.
- Remove from heat. Garnish with diced tomatoes, avocado, green onions, and a dollop of sour cream.
- Scoop into bowls and enjoy while hot!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in a skillet over medium heat or microwave it in a safe dish.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 3g
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