Easy Chicken Enchilada Skillet

This one-skillet meal features shortcuts like shredded chicken and canned enchilada sauce for a quick and easy dinner option.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 634 Calories

Ingredients

• ¾ cup chopped fresh cilantro
• 3 cups enchilada sauce
• 1 medium green bell pepper, diced
• 1 (8 ounce) container light sour cream
• 4 cups shredded cooked chicken
• 2 jalapeno peppers, diced
• 2 avocados, sliced
• 1 (8 ounce) package shredded Mexican cheese blend, or to taste
• 1 (15 ounce) can Southwestern-style black beans
• 12 (6 inch) corn tortillas, torn into pieces

Recipe Instructions

Step 1

Combine chicken and enchilada sauce in a large skillet over medium-high heat; cook and stir until heated through, about 5 minutes. Stir in black beans, green pepper, and jalapenos. Add corn tortillas and sour cream, stirring to combine. Continue to cook and stir until mixture is evenly heated through, about 5 minutes.

Step 2

Remove from heat and top with cheese. Cover the skillet with a lid and allow the cheese to melt. Uncover and top with cilantro. Serve with sliced avocado.