Enchilada Skillet

4 people
45 min

Enchilada skillet 🙌 I am all about quick & simple meals and this one is an oldie but goodie. You can add really any vegetable/bean/meat combo you already have in the fridge and it turns out delicious every single time!


We should aim to make 50% of our daily grains "whole grain". Did you know corn tortillas are considered whole grain? This meal keeps getting better. It has a good source of macronutrients (carbs: corn tortillas, protein: beans and chicken, fat: avocado). Plus there is plenty of fiber with the beans, whole grains, and vegetables. This meal is highly nutritious!


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Here the enchilada skillet is drizzled with lime crema

Recipe details

  • 4  people
  • Prep time: 25 Minutes Cook time: 20 Minutes Total time: 45 min
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Ingredients

Enchilada Skillet

  • 9-12 corn tortillas
  • 1 16 oz. can enchilada sauce
  • 1 can of black or pinto beans
  • 1 1/2 cups shredded cheese
  • 2-3 bell peppers chopped
  • 1/2 yellow onion
  • Avocado sliced
  • 3-4 green onions chopped
  • 3-4 chicken breasts, shredded

Instructions

Enchilada Skillet

Preheat oven to 375
In a cast iron skillet, saute onion and bell pepper in 1 tbsp olive oil
Once sauteed, set aside
Pour enchilada sauce in a shallow pan and dip corn tortillas in one by one coating both sides with the sauce
Create bottom layer of soaked corn tortillas in cast iron skillet until bottom is covered
On top of tortillas, add beans, cheese, chicken, and bell pepper/onion mix
Repeat layering until you run out of ingredients
Bake in oven for 15-20 minutes
Once out of oven, add desired toppings

Tips

  • This recipe is perfect for a family dinner. A little goes a long way as it is very filling
  • Rinse can of beans first to help reduce the sodium

Nicole
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