This one-skillet meal features shortcuts like shredded chicken and canned enchilada sauce for a quick and easy dinner option.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

634 calories; protein 31.5g; carbohydrates 36.9g; fat 41.6g; cholesterol 127.2mg; sodium 558mg. Full Nutrition
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