Chicken Skillet Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken, tortillas, and enchilada sauce layered in a skillet with beans, peppers, and cheese, then baked until bubbly. All the comfort of traditional enchiladas with much less fuss. Top with avocado, sour cream, and cilantro.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 (6-inch) corn tortillas (cut into roughly 1-inch strips)
- 2 tablespoons avocado oil or olive oil
- 1 small yellow onion (diced)
- 1 bell pepper (diced)
- 4 cups cooked shredded chicken (rotisserie or homemade)
- 1 tablespoon taco seasoning (homemade or store-bought)
- 1 (4-ounce) can diced green chilies (mild)
- 1 (15-ounce) can black beans (rinse and drained)
- 2 (15-ounce) jar or can red enchilada sauce (mild (I use Siete Foods))
- 2 cups shredded Mexican blend cheese
- 1/4 cup sliced green onions
- Avocado
- Cilantro
- Sour Cream
- Diced Tomatoes
- Hot Sauce
- Lime Wedges
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
- 10m
- Cook
- 25m
- Sodium
- 2366mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1355mg
- Calcium
- 559mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.