Chicken & Black bean Enchilada Skillet

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken & Black bean Enchilada Skillet calories by ingredient


Introduction

Southwest flavor right in your skillet. Quick and easy. Southwest flavor right in your skillet. Quick and easy.
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

Directions

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.

TAGS:  Poultry |