Erin Lives Whole · by Erin Antoniak★ 5.0 (35)
Chicken Enchilada Skillet
NUTRITION · PER SERVING40M COOK
CAL 25%·PRO 80%
CARBS 31G24% OF CAL
7G FIBER4G SUGAR20G OTHER
FAT 26G46% OF CAL
11G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken, beans, and tortillas layered with enchilada sauce and topped with melted cheddar. A cheesy one-pan meal with bright Mexican flavors.
mainmexicancasserolechicken🍳 skillet🔥 ovengluten free
View the full recipe on Erin Lives Whole →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tbsp avocado oil
- 1/2 yellow onion (diced)
- 4 cups cooked shredded chicken
- 1 14 oz can black beans (drained and rinsed)
- 1 10 oz can enchilada sauce
- 1 4 oz can diced green chiles
- 1 cup mild salsa
- 1/3 cup water
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 6 6 inch corn tortillas cut into strips
- 2 cups shredded Mexican or cheddar cheese
- Optional toppings: sour cream (hot sauce, cilantro)
At a glance
PER SERVING · TIME 40M
CAL 25%·PRO 80%
CARBS 31G24% OF CAL
7G FIBER4G SUGAR20G OTHER
FAT 26G46% OF CAL
11G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1253mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 523mg
- Calcium
- 364mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1253MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.