Description
A quick and delicious one-pan meal that brings the flavors of traditional enchiladas to your table.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can enchilada sauce (red or green)
- 6 small corn tortillas, cut into strips
- 1 cup shredded Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/2 avocado, diced
- 1/4 cup green onions, sliced
- Sour cream (for topping)
- Olive oil, for sautéing
Instructions
- Heat a little olive oil in a large skillet over medium heat.
- Stir in chicken, black beans, enchilada sauce, and tortilla strips. Simmer for 5–7 minutes, stirring occasionally.
- Sprinkle cheese over the top. Cover and cook for 2–3 more minutes until melted and bubbly.
- Remove from heat. Garnish with diced tomatoes, avocado, green onions, and a dollop of sour cream.
- Scoop into bowls and enjoy while hot!
Notes
Use leftover rotisserie chicken for convenience. This dish can be customized with various toppings or ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, enchiladas, skillet meal, one-pan recipe, quick dinner