Chicken Enchilada Skillet (20 min meal)
Quick one-pan chicken enchilada skillet ready in about 20 minutes — rice, beans, corn, chicken, enchilada sauce, and melted cheddar.
Servings: 4 servings
Ingredients
Ingredients
- 1 teaspoonolive oil
- 1/2 large yellow oniondiced
- 1 bell pepperany color diced
- 115 ouncecan black beansdrained and rinsed
- 1 cupfrozen corn
- 2 cupscooked brown rice
- 8 ouncescooked chicken shredded or diced
- 110 ouncecan enchilada sauce
- 1 cupshredded cheddar cheese see note
- cilantrofor garnish
Instructions
Instructions
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat until hot.
- Add ½ large yellow onion (diced) and 1 bell pepper (diced). Cook, stirring often, until the onion is translucent, about 3–5 minutes.
- Add the 15-ounce can black beans (drained and rinsed), 1 cup frozen corn, 2 cups cooked brown rice, and 8 ounces cooked chicken. Stir to combine and cook for 2 minutes to warm the ingredients.
- Pour in the 10-ounce can enchilada sauce, stir to coat everything evenly, and bring to a gentle simmer. Cook until heated through and bubbly, about 2–3 minutes.
- Sprinkle 1 cup shredded cheddar cheese evenly over the skillet. Reduce heat to low, cover, and cook until the cheese is melted, about 2–3 minutes.
- Remove from heat, garnish with cilantro, and serve hot.
Equipment
- Large Skillet
Notes
For WW recipes, use fat-free cheese for points shown.
6 WW Freestyle points per serving (4 servings total).
Swap out low-fat cheese if you want
Use cauliflower rice instead!
Use leftover turkey, chicken or shredded rotisserie chicken!
6 WW Freestyle points per serving (4 servings total).
Swap out low-fat cheese if you want
Use cauliflower rice instead!
Use leftover turkey, chicken or shredded rotisserie chicken!