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Ingredients30 m servings 634
Original recipe yields 8 servings
- 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.
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- Cook's Note:
- Substitute plain Greek yogurt for sour cream, if desired.
Per Serving: 634 calories; 41.6 36.9 31.5 127 558 Full nutrition