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Easy Chicken Enchilada Skillet

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"This one-skillet meal features shortcuts like shredded chicken and canned enchilada sauce for a quick and easy dinner option."
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30 m servings 634
Original recipe yields 8 servings


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  1. 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.
  2. 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.


  • Cook's Note:
  • Substitute plain Greek yogurt for sour cream, if desired.

Nutrition Facts

Per Serving: 634 calories; 41.6 36.9 31.5 127 558 Full nutrition

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