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Chicken Enchilada Skillet

Chicken Enchilada Skillet

The ultimate comfort food, Chicken Enchilada Skillet combines vibrant flavors with simple ingredients for an easy weeknight dinner. This quick one-pan meal is not just delicious but also packed with nutrients, making it a perfect choice for busy families. Make it tonight!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon olive oil
  • ½ large yellow onion diced
  • 1 bell pepper any color, diced
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup frozen corn
  • 2 cups cooked brown rice
  • 8 ounces cooked chicken (shredded or diced)
  • 1 10-ounce can enchilada sauce
  • 1 cup shredded cheddar cheese (see note)
  • cilantro for garnish

Equipment

  • Skillet
  • Cutting Board
  • Wooden Spoon

Method
 

  1. Add olive oil to a large skillet and heat to medium high. Add yellow onion and bell pepper and cook until translucent, about 3-5 minutes, stirring often.
  2. Add the black beans, frozen corn, cooked brown rice, and cooked chicken. Cook 2 minutes, then add the enchilada sauce and cook until heated through and bubbly.
  3. Add the shredded cheddar cheese and cover, cook until cheese is melted.
  4. Garnish with cilantro and serve hot.

Notes

  • Tip 1: For WW recipes, use fat-free cheese for points shown.
  • Tip 2: 6 WW Freestyle points per serving (4 servings total).
  • Tip 3: Swap out low-fat cheese if you want.
  • Tip 4: Use cauliflower rice instead!
  • Tip 5: Use leftover turkey, chicken or shredded rotisserie chicken!