Enchilada Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-skillet enchilada-style meal with seasoned chicken, rice, black beans, corn, and topped with cheddar cheese and cilantro. It's savory and satisfying, ready in 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon olive oil
- ½ large yellow onion (diced)
- 1 bell pepper (any color, diced)
- 1 15 ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 2 cups cooked brown rice
- 8 ounces cooked chicken ((shredded or diced))
- 1 10 ounce can enchilada sauce
- 1 cup shredded cheddar cheese ((see note))
- cilantro (for garnish)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 842mg
- 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
- 663mg
- Calcium
- 272mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 842MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.