Chicken & Black bean Enchilada Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 tortilla, medium (approx 6" di Corn Tortillas 4 thigh, bone and skin removed Chicken Thigh 1 medium (2-1/2" dia) Onions, raw 2 serving Clove of Garlic (by BCOH1478) 2.5 serving canned rotel tomatoes (by MILDOLLARSMILE) 1.25 cup La Victoria Enchilada Sauce 2.5 serving Bushs Black Beans 1 serving 1/2 tsp. Cumin Powder (by ANEWAY) .50 tsp Garlic powder 1 cup Cheese - Kraft Shredded Cheddar Cheese
Spray a large skillet with cooking spray. Heat on medium high heat. Add tortilla strips, chicken and onions to the skillet and cook for approximately 5 minutes. Once onions are translucent, add in garlic and cook for 30 seconds more.
Meanwhile in a large bowl combine canned Rotel, black beans, enchilada sauce, cumin and garlic powder.
Add this to the chicken mixture and stir to incorporate.
Add 1/2 of the cheese on top of mixture. Cover with a lid and cook approximately 5-7 minutes, stirring occasionally until most of the liquid has evaporated.
Top with remaining cheese and serve with desired toppings.
Serving Size: 6- 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HOPEWELL1962.
Meanwhile in a large bowl combine canned Rotel, black beans, enchilada sauce, cumin and garlic powder.
Add this to the chicken mixture and stir to incorporate.
Add 1/2 of the cheese on top of mixture. Cover with a lid and cook approximately 5-7 minutes, stirring occasionally until most of the liquid has evaporated.
Top with remaining cheese and serve with desired toppings.
Serving Size: 6- 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HOPEWELL1962.
Nutritional Info Amount Per Serving
- Calories: 284.1
- Total Fat: 9.8 g
- Cholesterol: 54.8 mg
- Sodium: 923.4 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 5.8 g
- Protein: 18.8 g
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