Enchilada Skillet
Created by Under15Cook on June 29, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #12914
Ingredients
- 8 corn tortillas, (6-8 inch, cut into bite-size strips)
- 3 cups cooked chicken (shredded)
- 1 medium yellow onion, diced
- 2 clove garlic, minced
- 1 can (10 ounce) can Rotel (diced tomatoes and green chilis), undrained
- 1 can (10 ounce) red enchilada sauce
- 1 can (15 ounce) black beans, rinsed and drained
- 1/2 teaspoon cumin
- 2 teaspoon garlic powder
- 1 1/2 cups cheddar cheese (divided)
How to Make
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Step 1: Spray a large skillet with non-stick cooking spray and place on stove over medium high heat. Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.
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Step 2: In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin, and garlic powder. Pour mixture over chicken in skillet and mix well.
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Step 3: Sprinkle half (3/4 cup) cheddar cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining 3/4 cup cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).
Nutritional Facts
- Serving Size: 1 (318.4 g)
- Calories 842.2
- Total Fat - 13.2 g
- Saturated Fat - 6.8 g
- Cholesterol - 82.6 mg
- Sodium - 447.2 mg
- Total Carbohydrate - 142.6 g
- Dietary Fiber - 19.8 g
- Sugars - 32.1 g
- Protein - 43.1 g
- Calcium - 666.9 mg
- Iron - 7.1 mg
- Vitamin C - 3.3 mg
- Thiamin - 1.1 mg