Chicken Enchilada Skillet

Chicken Enchilada Skillet
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Chicken Enchilada Skillet calories by ingredient

Number of Servings: 5


    Cooking Spray
    4 small corn tortillas, torn into bite-size pieces
    12 oz boneless, skinless chicken breast, cooked & shredded
    1/2 can (10oz) Rotel, undrained
    1/2 cup red enchilada sauce
    1/4 cup low sodium Tomato Sauce
    1/2 cup fat free shredded cheddar cheese, divided
    1/2 cup low sodium black beans, rinsed
    1 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