Description
A comforting one-pan chicken enchilada skillet bursting with flavors of cheese, tender chicken, and zesty enchilada sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chiles
- 1 cup enchilada sauce
- 2 cups shredded cheese (cheddar or a Mexican blend)
- 1 tablespoon olive oil
- 2 teaspoons taco seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish
- Tortilla chips (optional for serving)
Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Add the shredded chicken, rinsed black beans, drained corn, diced tomatoes with green chiles, and taco seasoning. Mix everything together gently, cooking for about 5 minutes.
- Pour the enchilada sauce over the mixture, stirring until well combined.
- Sprinkle cheese on top and cover the skillet, simmering for an additional 5 minutes until cheese melts.
- Garnish with chopped cilantro and serve hot with tortilla chips on the side.
Notes
Customize with different proteins or cheese blends. Leftover chicken works great for this dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg