Chicken Enchilada Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Cooking Spray4 small corn tortillas, torn into bite-size pieces12 oz boneless, skinless chicken breast, cooked & shredded1/2 can (10oz) Rotel, undrained1/2 cup red enchilada sauce1/4 cup low sodium Tomato Sauce1/2 cup fat free shredded cheddar cheese, divided1/2 cup low sodium black beans, rinsed1 cup white rice, cooked
1. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
2. Pour undrained tomatoes, black beans and enchilada and tomato sauces over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Add rice; mix well. Sprinkle with remaining cheese. Serve immediately.
Serving Size:�Makes 5 servings
2. Pour undrained tomatoes, black beans and enchilada and tomato sauces over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Add rice; mix well. Sprinkle with remaining cheese. Serve immediately.
Serving Size:�Makes 5 servings
Nutritional Info Amount Per Serving
- Calories: 254.8
- Total Fat: 4.5 g
- Cholesterol: 52.0 mg
- Sodium: 260.8 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 3.1 g
- Protein: 27.5 g
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