Chicken Enchilada Skillet
This one pan, high protein Chicken Enchilada Skillet is sure to be a family favorite!
Servings: 6
Calories: 368kcal
Ingredients
- 1 tablespoon Olive or avocado oil
- ½ Yellow onion diced
- ½ Red bell pepper diced
- 3 Garlic cloves minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 lb Shredded boneless skinless chicken breast
- 15 oz Black beans
- 1 cup Chicken broth
- 15 oz Red enchilada sauce
- 1 Juice of lime
- 6 White corn street taco tortillas cut into fourths
- 5 oz Monterey jack and cheddar cheese blend divided
- 1 serving Garnish: cilantro chopped green onions, diced cherry tomatoes, lime wedges, sour cream, avocado
Instructions
- Preheat your oven to 425 degrees F.
- Drizzle oil in a large, oven safe skillet over medium heat.
- Add diced onions and diced red pepper and cook until onions are translucent and red pepper is softened . Add the minced garlic and seasonings (cumin, chili powder, salt, and pepper) and cook for 1 more minute and stir well.
- Shut the heat off and add shredded chicken, black beans, chicken broth, enchilada sauce, and the juice of 1 lime to the sauteed vegetables and stir well to incorporate all ingredients.
- Add the quartered tortillas and half of the cheese mixture and stir well. Top with remaining cheese.
- Place in oven at 425 degrees F for about 20 minutes or until the cheese is melted and slightly browned.
- Remove from oven and let sit for about 5 minutes or so.
- Garnish with desired toppings and serve.
Nutrition
Serving: 1g | Calories: 368kcal | Carbohydrates: 34g | Protein: 30g | Fat: 13g | Cholesterol: 71mg | Sodium: 1405mg | Fiber: 9g | Sugar: 7g
