Chicken Enchilada Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken, black beans, and corn in enchilada sauce baked with tortillas and cheese in a skillet. All the classic enchilada flavors without the work of rolling individual ones.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon cooking oil
- 1/2 cup onion (diced)
- 3 cloves garlic (minced)
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano leaves
- 15 oz canned red enchilada sauce
- 1 cup black beans (drained and rinsed)
- 1 cup corn (frozen or drained, canned corn)
- 1 Tablespoon canned green chilis (plus more to taste *see Note 1 below)
- 2 cups cooked chicken (shredded *see Note 2 below)
- Salt and pepper
- 5 flour tortillas (quartered)
- 2 cups Tex-Mex shredded cheese
- Guacamole, salsa, avocado, sour cream, green onion, pico de gallo, cilantro, lime wedges (use any of the suggested toppings)
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
- 15m
- Cook
- 20m
- Sodium
- 1657mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 660mg
- Calcium
- 446mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1657MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.