Easy Cheesy Chicken Enchilada Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken and black beans are layered with corn tortillas and cheddar in a red enchilada sauce made silky with Greek yogurt. This skillet dish comes together in 15 minutes for a quick, satisfying weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ tablespoon avocado oil
- ½ medium yellow onion (chopped)
- 1 tsp minced garlic
- 1 tsp ground cumin
- ¼ tsp ground coriander
- ¼ cup water
- 2 cups red enchilada sauce
- ⅓ cup Greek yogurt or sour cream
- 3 cups shredded chicken breast (rotisserie or cook your own)
- 1 (15 ounce) can low sodium black beans (drained + rinsed)
- 4 corn tortillas (cut into strips or quarters)
- 1 cup shredded sharp cheddar cheese
At a glance
PER SERVING · TIME 15M
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
- 5m
- Sodium
- 668mg
- 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
- 507mg
- Calcium
- 151mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 668MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.