Chicken Enchilada Skillet (One Pot Meal)
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A Pinch of Healthy · by Marjorie @APinchOfHealthy★ 5.0 (16)

Chicken Enchilada Skillet (One Pot Meal)

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 48%
CARBS 44G48% OF CAL
5G FIBER6G SUGAR33G OTHER
FAT 11G27% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken, rice, beans, and corn cooked together in one skillet with enchilada sauce and cheese. This one-pot meal is comforting and perfect for quick weeknight dinners.

mainmexicancasserolechickengluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 Tablespoons oil ((olive or avocado are what I normally use))
  • 1 small yellow onion (or 1/2 large) (diced)
  • 1 medium bell pepper (diced)
  • 1 lb uncooked boneless (skinless chicken breast, chopped into bite size pieces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup white rice (uncooked (I used Jasmine))
  • 2 cups chicken stock
  • 1 can diced tomatoes (undrained (14.5 ounces))
  • 1 can Old El Paso green chiles (undrained (4 ounces))
  • 1 can mild Old El Paso enchilada sauce ((10 ounces))
  • 1 cup frozen corn kernels
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 can black beans (drained and rinsed (15 ounce))
  • 1 cup Mexican blend cheese (shredded (or more, to taste))
  • Optional toppings: green onions (cilantro or diced avocado)
PREP
10M
SODIUM
781MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.