Chicken Enchilada Skillet
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
Ingredients
-
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
Directions
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