Fit Foodie Finds · by Lee Funke★ 5.0 (3)
One-Pot Chicken Enchilada Skillet
NUTRITION · PER SERVING50M COOK
CAL 28%·PRO 69%
CARBS 52G38% OF CAL
12G FIBER34G OTHER6G TOTAL SUGAR
FAT 22G36% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot chicken enchilada skillet made with rotisserie chicken, black beans, corn and enchilada sauce. Topped with cheese, avocado and cilantro for a quick weeknight meal.
mainmexicanbowlchickenbeans🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 6- 1.5 tablespoons avocado oil
- ½ large white onion (diced)
- 1.5 teaspoons coarse sea salt (separated)
- 5 garlic cloves (minced)
- 1 lb. shredded chicken (we used rotisserie chicken)
- 15 oz. black beans (drained and rinsed)
- 1.5 cups frozen corn
- 2 cups enchilada sauce
- 1.5 cups chunky salsa
- 1.5 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 tablespoon favorite hot sauce (optional)
- 4 small corn tortillas (cut into triangles)
- 1.5 cups of shredded Mexican mix cheese
- Plain Greek yogurt
- Fresh cilantro
- Avocado
At a glance
PER SERVING · TIME 50M
CAL 28%·PRO 69%
CARBS 52G38% OF CAL
12G FIBER34G OTHER6G TOTAL SUGAR
FAT 22G36% OF CAL
6G SAT16G 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
- 20m
- Cook
- 30m
- Sodium
- 1922mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 620mg
- Calcium
- 296mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1922MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.