Simple Chicken Enchilada Skillet
5min
10min
1
450
Chef's Note
Using pre-cooked rotisserie chicken saves tons of time! If you don't have enchilada sauce, you can substitute with 1/2 cup of salsa mixed with 1 tablespoon of taco seasoning.
Tags
Ingredients
1 cup pre-cooked rotisserie chicken
1/2 cup canned enchilada sauce
1/4 cup canned black beans
1/4 cup frozen corn
1/3 cup shredded cheddar cheese
1 handful tortilla chips
Instructions
- 1
Heat a small non-stick skillet over medium heat.
- 2
Add 1 cup of shredded rotisserie chicken to the skillet and warm for 1 minute.
- 3
Pour in 1/2 cup of enchilada sauce and stir to coat the chicken.
- 4
Add 1/4 cup of drained and rinsed black beans and 1/4 cup of frozen corn to the skillet.
- 5
Stir everything together and cook for 5 minutes until heated through.
- 6
Sprinkle 1/3 cup of shredded cheddar cheese over the top and cover with a lid for 2 minutes until the cheese melts.
- 7
Crush a handful of tortilla chips and sprinkle them over the top before serving.
Nutrition Information (per serving)
450
38g
35g
18g
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