Chicken and Black Bean Enchilada Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A skillet dish with shredded chicken, black beans, corn tortillas, and enchilada sauce, topped with cheese. This one-pan meal delivers all the flavors of chicken enchiladas in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 8 corn tortillas (cut into bite-size strips, 6-8 inches each)
- 3 cup cooked and shredded chicken (a rotisserie chicken works great for this recipe)
- 1 onion (diced)
- 1 garlic clove (minced)
- 10 ounces canned Rotel tomatoes (diced tomatoes and green chilies) (undrained)
- 10 ounces enchilada sauce
- 15 ounces canned black beans (rinsed and drained)
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 1 cup shredded cheddar cheese (divided)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1048mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 696mg
- Calcium
- 251mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1048MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.