Easy Chicken Enchilada Skillet
Ingredients
The filling
-
1
Tablespoon
olive oil
-
1
small
white onion, peeled and diced
-
1
medium
red bell pepper, cored and diced
-
1
can (4-ounce)
Old El Paso Chopped Green Chiles
-
1
cup
black beans, rinsed and drained
-
½
cup
whole-kernel corn, canned or frozen
-
2–3
cups
shredded cooked chicken
-
1
can
Old El Paso Red Enchilada Sauce
-
2
cups
shredded Mexican-blend cheese, divided
-
1
cup
tortilla strips or crumbled tortilla chips
Optional ingredients
-
1
package (8-count)
Old El Paso Burrito-Sized Flour Tortillas
-
to taste
diced avocado
-
to taste
chopped fresh cilantro leaves
-
to taste
diced red onion
-
to taste
extra tortilla strips
-
to taste
sour cream
Instructions
- Heat olive oil in a large skillet over medium-high heat and sauté onion for 3 minutes.
- Add red bell pepper and sauté for another 3-5 minutes until the onion is soft and translucent.
- Stir in green chiles, black beans, corn, chicken, and enchilada sauce, and cook until the mixture simmers.
- Mix in 1 cup of shredded cheese and the tortilla chips until the cheese melts.
- Top with the remaining 1 cup of cheese, remove from heat, and add any desired toppings.
- If serving in tortilla bowls, place a tortilla in each bowl and fill with the enchilada mixture.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
18g
Total carbohydrates
35g
Total protein
25g
Sodium
800mg
Cholesterol
60mg
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