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Chicken Enchilada Skillet

yield: 5 total time: 35 minutes
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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion — diced
  • 1 red bell pepper — cored and diced
  • 1 poblano pepper — or green bell pepper, cored and diced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 20 ounces red enchilada sauce — I recommend my homemade red enchilada sauce
  • chicken 3 cups cooked shredded slow cooker Mexican, —, for max flavor! or regular cooked, shredded chicken
  • 15 ounces low sodium black beans — or low sodium pinto beans, rinsed and drained
  • 1/2 cup plain Greek yogurt 2% or whole, — do not use fat free or it may curdle
  • 6 corn tortillas — cut into quarters
  • 1 cup shredded cheese — such as sharp cheddar or cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack, divided
  • jalapeno
  • chopped fresh cilantro
  • Greek yogurt
  • avocados

Nutrition

  • Calories : 720 calories
  • Carbohydrate : 46 grams
  • Cholesterol : 230 milligrams
  • Fat : 24 grams
  • Fiber : 12 grams
  • Protein : 78 grams
  • SaturatedFat : 10 grams
  • Sodium : 2090 milligrams
  • Sugar : 14 grams
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