Skillet Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A skillet version of chicken enchiladas with peppers, beans, tortillas, and melted cheese in green sauce. This one-pan version delivers the warm, savory, cheesy flavors of baked enchiladas with less work and cleanup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Cooking spray
- 2 teaspoons olive oil
- 1 small yellow bell pepper, diced small (about 1 cup)
- 6 green onions, thinly sliced, white/light green and dark green parts separated
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 ½ cups (12 ounces) cooked shredded chicken
- 2 cups (15 to 16 oz) jarred or canned mild green enchilada sauce (I like Somos)
- 1 (15 oz) can no-salt added pinto beans, rinsed and drained
- 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)
- 2 cups shredded Monterey jack or Mexican blend cheese, divided
- Optional toppings: green onion tops, fresh cilantro, halved grape tomatoes, thinly sliced radishes, diced or sliced avocado, tortilla strips, sour cream, or lime crema*
At a glance
PER SERVING · TIME 35M
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
- 25m
- Sodium
- 995mg
- 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
- 786mg
- Calcium
- 361mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 995MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.