One pandinner
Easy Chicken Enchilada Skillet
20g Protein per serving
- Ready in
- 41 min
- Serves
- 6
- Calories
- 366
Prep: 15 min Cook/Bake: 26 min
One pan, zero fuss. This cheesy, family-friendly weeknight dinner skips the usual enchilada-rolling marathon. Just stir, bake and dig in.
You'll need
Directions
Preheat oven to 400°. In large, oven-safe skillet, heat oil over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic and seasoning; cook 1 minute or until fragrant, stirring frequently. Remove skillet from heat. Stir in beans, sauce, patties, tortillas and corn; sprinkle with cheese. Cover and bake 20 minutes or until cheese is melted and internal temperature of chicken mixture reaches 165°. Makes about 6 cups.
Serve enchilada skillet garnished with sour cream, avocado and/or cilantro, if desired.
Per serving (1 cup)
- Calories 366
- Protein 20g
- Carbohydrates 33g
- Fat 18g
- Fiber 5g
- Sugars 4g
- Sodium 993mg
