Enchilada Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken simmered with beans and tortilla strips in a bold enchilada sauce with melted cheese. Quick, comforting, and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 6 (6-inch each) corn tortillas
- 1 tablespoon olive oil
- 1 medium bell pepper (any color, chopped)
- ½ medium yellow onion (diced)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 2 cups cooked shredded chicken
- 15 ounces black beans (or pinto beans, 1 can, drained & rinsed)
- 19 ounces red enchilada sauce (1 can)
- 1 cup shredded Mexican cheese blend
- toppings as desired (see note)
At a glance
PER SERVING · TIME 30M
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
- 15m
- Sodium
- 1222mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 557mg
- Calcium
- 279mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.