How To Make Easy Chicken Enchilada Skillet
Chicken enchilada skillet is a quick way to satisfy your cravings. Classic enchilada ingredients all cooked in a skillet, you’ll have dinner in 20 minutes.
Serves:
Ingredients
- 1tbspolive oil
- 1smallwhite onionpeeled and diced
- 1redbell peppercored and diced
- 4ozOld El Paso chopped green chiles
- 1cupblack beansrinsed and drained
- ½cupwhole-kernel corncanned or frozen
- 3cupsshredded cooked chicken
- 1canOld El Paso Red Enchilada Sauce
- 2cupsshredded Mexican-blend cheeseor your desired kind of cheese, divided
- 1cupTortilla strips or crumbled tortilla chips
- 1packageOld El Paso Burrito-Sized Flour Tortillasoptional for serving:
Instructions
-
Heat olive oil in a large skillet over medium-high heat.
-
Add onion and saute for 3 minutes, stirring occasionally. Add red pepper and continue sauteing for another 3 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
-
Add green chiles, black beans, corn, chicken, and enchilada sauce, and stir to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer.
-
Stir in 1 cup shredded cheese and the tortilla chips, and stir to combine until the cheese is melted. Add the extra 1 cup of cheese evenly on top of the mixture, then remove from heat. Sprinkle on additional toppings if desired.
-
To serve these in tortilla bowls, place a tortilla in each serving bowl, then portion the enchilada mixture on top of it. Alternately, serve the enchilada mixture on plain plates or bowls.
-
Serve immediately.
Recipe Notes
Top the enchilada with diced avocado, chopped fresh cilantro leaves, diced red onion, extra tortilla strips, or sour cream for extra flavors.
Nutrition
- Calories: 698.75kcal
- Fat: 26.61g
- Saturated Fat: 9.37g
- Trans Fat: 0.02g
- Monounsaturated Fat: 10.35g
- Polyunsaturated Fat: 4.56g
- Carbohydrates: 73.63g
- Fiber: 8.56g
- Sugar: 6.46g
- Protein: 41.50g
- Cholesterol: 87.97mg
- Sodium: 814.29mg
- Calcium: 443.82mg
- Potassium: 955.21mg
- Iron: 5.91mg
- Vitamin A: 117.54µg
- Vitamin C: 72.84mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!