Cheesy enchilada skillet
One pan meal that can be made on the stove top or an electric skillet. Use rotisserie or leftover cooked chicken to make this meal in less time. Try eating it with tortilla chips!
Ingredients
- 2 tbsp olive oil
- 1 small diced onion
- 1 cup corn frozen or fresh
- 1 cup bell pepper of desired colors
- 10 oz spinach 1 fresh bag
- 2 & 1/2 cups shredded chicken pre-cooked, rotisserie or you can find pre-cooked frozen as well
- 8 oz enchilada sauce
- 1 cup salsa
- 1 & 1/2 cup shredded cheese shredded
- 2 cup grape tomatoes chopped
- 1/4 cup cilantro, chopped
Instructions
- In a large skillet, add oil then the onion, corn, and peppers. Cook until slightly charred then add the spinach in a couple batches
- Before the spinach is wilted, stir in the chicken, enchilada sauce, and salsa. Then sprinkle with cheese and leave on the heat until melted.
- Portion into 6 servings with tomatoes and cilantro on top. Try serving with tortilla chips.
Nutrition
Serving: 1cupCalories: 290kcalCarbohydrates: 16gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 61mgSodium: 970mgPotassium: 741mgFiber: 4gVitamin A: 6282IUVitamin C: 54mgCalcium: 395mgIron: 3mg
Tried this recipe?Let us know how it was!