Potato Enchilada Skillet
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"Quick and easy enchilada flavor without the tortillas or mess. Use leftover chicken or beef and dinner is ready in no time!"
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Ingredients20 m servings 249 cals
Original recipe yields 6 servings
- Heat oil in a 12-inch nonstick skillet. Add Simply Potatoes(R) and green pepper. Cook Simply Potatoes(R) according to package directions. Stir in corn.
- Reduce heat to low; spread mixture to cover bottom of skillet. Top with chicken. Drizzle with enchilada sauce. Sprinkle with cheese. Cover; cook until cheese is melted.
- To serve; cut into wedges. If desired serve with sour cream and additional enchilada sauce.
Per Serving: 249 calories; 14.3 g fat; 20.5 g carbohydrates; 11.2 g protein; 30 mg cholesterol; 542 mg sodium. Full nutrition