Black Bean & Chicken Enchilada Skillet
Be the first to reviewA flavorful weeknight dinner with a cheesy tortilla topping!
Ingredients
Utensils
Knife, Frying pan, Stovetop
recipe
Step 1
Small dice the red onion & slice the corn tortillas into thin strips.
Step 2
Remove the skin & carve the rotisserie chicken. Shred the desired amount with 2 forks.
Step 3
Heat a drizzle of oil in a frying pan over medium heat. When hot, add the diced onion, season with salt & cook for about 5 min until softened.
Step 4
Add the drained & rinsed black beans to the pan, along with the shredded chicken & enchilada sauce. Stir to combine & cook for 3-4 min to blend the ingredients.
Step 5
Stir in most of the tortilla strips, reserving some for the topping.
Step 6
Scatter the reserved tortilla strips across the surface along with the shredded cheese. Turn the heat to low & cover with a lid to let the cheese melt.
Step 7
Optional: chop the cilantro & scallions for a garnish.
Step 8
When the cheese has melted, turn off the heat & garnish with cilantro & scallions (optional). Serve & enjoy!
Finish this skillet under the broiler for a few min if you want the top to be extra golden & crispy!
- Marcy, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 710 cal. |
| Fat | 41 g |
| Carbohydrates | 42 g |
| Protein | 42 g |
| Fiber | 8 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Black Bean & Chicken Enchilada Skillet" contains 710 Energy, 41 g of Fat, 42 g of Carbohydrates, 42 g of Protein, 8 g of Fiber.
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