Description
A quick and healthy chicken enchilada skillet recipe.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can diced tomatoes
- 1 cup enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup shredded cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, cook the diced chicken over medium heat until no longer pink.
- Add black beans, corn, diced tomatoes, enchilada sauce, cumin, and chili powder.
- Stir to combine and cook for 5-7 minutes.
- Sprinkle shredded cheese over the top and cover until melted.
- Garnish with fresh cilantro before serving.
Notes
- Serve with tortillas or over rice.
- Use rotisserie chicken for quicker prep.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Healthy Chicken Enchilada Skillet