EASY CHICKEN ENCHILADA SKILLET

Easy Chicken Enchilada Skillet image

This one-skillet meal features shortcuts like shredded chicken and canned enchilada sauce for a quick and easy dinner option.

Provided by Cooking44

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups shredded cooked chicken
3 cups enchilada sauce
1 (15 ounce) can Southwestern-style black beans
1 medium green bell pepper, diced
2 jalapeno peppers, diced
12 (6 inch) corn tortillas, torn into pieces
1 (8 ounce) container light sour cream
1 (8 ounce) package shredded Mexican cheese blend, or to taste
¾ cup chopped fresh cilantro
2 avocados, sliced

Steps:

Combine chicken and enchilada sauce in a large skillet over medium-high heat; cook and stir until heated through, about 5 minutes. Stir in black beans, green pepper, and jalapenos. Add corn tortillas and sour cream, stirring to combine. Continue to cook and stir until mixture is evenly heated through, about 5 minutes.
Remove from heat and top with cheese. Cover the skillet with a lid and allow the cheese to melt. Uncover and top with cilantro. Serve with sliced avocado.

Nutrition Facts : Calories 633.6 calories, Carbohydrate 36.9 g, Cholesterol 127.2 mg, Fat 41.6 g, Fiber 9.5 g, Protein 31.5 g, SaturatedFat 18.5 g, Sodium 558 mg, Sugar 1.2 g