Chicken Enchilada Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken mixed with spiced red enchilada sauce, topped with tortilla wedges and melted cheese, then baked until bubbly. A comforting one-skillet Mexican-American dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic (minced)
- 16 oz. red enchilada sauce
- 1 tablespoon adobo sauce (from can of chipotle peppers in adobo sauce)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 cups cooked (shredded chicken)
- 8 (6 inch) corn tortillas (cut into 6 wedges, divided)
- 1 1/2 cups shredded Mexican blend cheese (divided)
At a glance
PER SERVING · TIME 35M
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
- 15m
- Sodium
- 1230mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 333mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.