The Girl Who Ate Everything · by Christy Denney★ 4.6 (162)
One Pan Chicken Enchilada Skillet
NUTRITION · PER SERVING10M COOK
CAL 13%·PRO 32%
CARBS 20G29% OF CAL
1G FIBER3G SUGAR16G OTHER
FAT 14G46% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken enchiladas with tortillas, sauce, cheese, and sour cream made in a single skillet. This is a quick Mexican dinner combining familiar enchilada flavors in one easy pan.
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View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups shredded rotisserie chicken
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (10 ounce) can Old El Paso red enchilada sauce
- 1/2 cup chunky salsa
- 1/4 cup water
- 4 (6-inch) Old El Paso soft tortillas cut into 1-inch strips, (pizza cutter works great for this)
- 1 cup shredded Mexican blend cheese
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- optional guacamole
At a glance
PER SERVING · TIME 10M
CAL 13%·PRO 32%
CARBS 20G29% OF CAL
1G FIBER3G SUGAR16G OTHER
FAT 14G46% OF CAL
7G SAT7G UNSAT
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
- 5m
- Sodium
- 771mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 188mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.