Try this Chicken Enchilada Skillet (One Pot Meal) recipe, or contribute your own.
Suggest a better descriptionI used a 5.5 quart skillet to make this recipe.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 346
Instructions
Add the oil to a large 5 quart skillet or pot and preheat over medium heat for 1 minute.
Add the onion, bell pepper, chicken, salt, and pepper. Cook for about 5 minutes, until the onion softens and chicken is no longer pink, stirring occasionally.
Add the rice to the pot and stir. Cook for 2-3 minutes to toast the rice, stirring occasionally. Some of the chicken and rice should be golden brown.
Add the chicken broth, tomatoes, green chilis, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.
Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 20 minutes for white rice, brown rice will take longer).
Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.
Optional: Garnish with cilantro, green onions and avocado
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1554g) | ||
Recipe Makes: 1 | ||
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Calories: 978 | ||
Calories from Fat: 170 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 291.9mg | 90 % | |
Sodium 1700mg | 59 % | |
Potassium 2530mg | 67 % | |
Total Carbohydrate 64.3g | 19 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 60.3g | ||
Protein 133.6g | 191 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 978
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