Skillet Chicken Enchiladas

Name: Skillet Chicken Enchiladas
Cuisine: Latin American, Mexican, American
Ingredients: 1/2 yellow onion, peeled and minced; 2 garlic cloves, peeled and minced; 1 tablespoon taco seasoning; 1 15-ounce can red enchilada sauce; 3/4 cup chicken broth; 1 boneless chicken breast; 1 cup cooked pinto beans, rinsed and drained; 1 4-ounce can green chilis; Corn from 1 cob, kernels removed; 4 corn tortillas cut into triangles; 1/2 cup Monterey jack cheese shredded; 1 cup Mexican three cheese shredded; Green onions for toppings; Sour cream for toppings; Avocado for toppings

3 steps

Updated at: Sat, 14 Dec 2024 22:45:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories2182.8 kcal (109%)

Total Fat102.2 g (146%)

Carbs192.6 g (74%)

Sugars14.8 g (16%)

Protein125.3 g (251%)

Sodium5225.6 mg (261%)

Fiber34 g (121%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

0.5yellow onion

peeled and minced

2garlic cloves

peeled and minced

1 tablespoontaco seasoning

1 x 15 ouncecan red enchilada sauce

¾ cupchicken broth

1boneless chicken breast

1 cuppinto beans

cooked, rinsed and drained

1 x 4 ouncecan green chilis

½ cupMonterey jack cheese shredded

1 cupMexican three cheese shredded

Instructions

Step 1

In a medium skillet, set over medium heat, add the oil. When warm, add onions and cook until softened, then garlic. Add taco seasoning, enchilada sauce, chicken broth, and chicken breast. Cover with a lid and cook for about 7-8 minutes, until the chicken is fully cooked.

Step 2

Remove the chicken from the pan and shred. Add back to the pan, along with the pinto beans, green chilis, corn, and cut up tortillas. Bring to a gentle simmer and cook for an additional 5-6 minutes.

Step 3

Top with shredded cheese, cover for 2-3 minutes. Garnish with toppings, serve immediately.