Description

A quick one-pan meal featuring shredded rotisserie chicken, black beans, corn, and enchilada sauce topped with melted cheese for a high-protein, weeknight-friendly dinner.

Ingredients

Scale

2 1/2 cups shredded rotisserie chicken

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels

1 can (10 oz) red enchilada sauce

4 small tortillas, cut into strips

1/2 cup salsa

3/4 cup shredded cheese

1 teaspoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon garlic powder

salt and pepper to taste

Instructions

1. Warm skillet over medium heat and add olive oil

2. Saute black beans, corn, and spices for 3-4 minutes until heated

3. Stir in shredded rotisserie chicken

4. Add enchilada sauce and salsa and simmer for 5 minutes

5. Toss tortilla strips into the skillet to coat with sauce

6. Sprinkle cheese on top and cover or broil until cheese is melted and bubbly

7. Let rest for one minute then serve with desired toppings

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: main course
Method: skillet
Cuisine: mexican

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5
Sodium: 850
Fat: 12
Saturated Fat: 5
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 30
Fiber: 8
Protein: 36
Cholesterol: 75

Keywords: chicken enchilada skillet, high protein, skinnytaste, one pot meal, weeknight dinner, meal prep, enchilada casserole