Chicken Enchilada Skillet
Ingredients
-
1
teaspoon
canola oil
-
1
small
onion, diced
-
3
cloves
garlic, minced
-
3
tablespoons
chili powder
-
½
teaspoon
salt
-
2
teaspoons
cumin
-
2
teaspoons
sugar
-
15
oz
can tomato sauce
-
½
cup
water
-
3
cups
shredded cooked chicken breast
-
1 ¼
cups
canned black beans, drained
-
8
(6 inch)
corn tortillas, cut or torn into bite-sized pieces
-
½ - 1
(4 oz)
can chopped green chiles
-
6
oz
50% reduced fat sharp cheddar cheese, shredded
-
2
scallions, diced
Instructions
- Heat the oil in a large skillet over medium heat and cook the onions until softened.
- Add garlic, chili powder, salt, cumin, and sugar, stirring for a minute.
- Stir in tomato sauce and water, then reduce heat and simmer to thicken.
- Add shredded chicken and black beans, simmering for an additional 5 minutes.
- In a separate skillet, heat tortilla pieces with cooking spray until warmed.
- Combine tortilla pieces, green chiles, and most of the cheese into the chicken mixture and stir well.
- Top with remaining cheese, cover, and let it melt for 1-2 minutes.
- Garnish with diced scallions before serving.
Nutrition Facts (estimated)
Servings
6
Calories
302
Total fat
10g
Total carbohydrates
24g
Total protein
34g
Sodium
0mg
Cholesterol
0mg
You might also like