Spicy Chicken Enchilada Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy one-pot pasta dish combining chicken, black beans, enchilada sauce, and salsa in a creamy skillet. Ready in 20 minutes, it's a quick weeknight dinner with bold Mexican flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1- lb boneless chicken (cut into small bite-sized pieces)
- 1 Tbsp olive oil
- 2 Tbsp dried minced onion flakes
- 1 tsp garlic powder
- 1 (10-oz) can enchilada sauce
- 1 (15-oz) can black beans, (drained and rinsed)
- ⅓ cup low-sodium chicken broth
- 1 cup salsa
- ½ cup heavy cream
- 8- oz campanelle pasta (or penne, uncooked)
- 1 cup shredded Pepper Jack cheese
- 2 Tbsp chopped fresh parsley or cilantro
At a glance
PER SERVING · TIME 25M
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
- 20m
- Sodium
- 931mg
- 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
- 750mg
- Calcium
- 198mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 931MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.