Chicken and Corn Enchilada Skillet
Ingredients
- 2 cups frozen corn kernels
- 3 cups shredded rotisserie chicken
- 1 (15-oz) can pinto beans, rinsed and drained
- 1 (7-oz) jar mild diced green chiles
- ½ cup water
- 6 corn tortillas, cut into 1 inch strips
- 1 (8-oz) pkg shredded Mexican blend cheese
- 1 cup refrigerated salsa
- 1 cup crumbled cotija cheese
Instructions
- Cook corn in a large skillet coated with cooking spray over medium-high heat 6 minutes or until lightly browned.
- Add chicken, beans, chiles, and water; cook, stirring occasionally, 3 minutes or until thoroughly heated. Stir in tortilla strips.
- Sprinkle with Mexican-blend cheese; cover and cook 1 to 2 minutes or until cheese melts. Top with salsa and cotija cheese.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
485
|
0
|
485
|
| Fat (g) | 21 | 21 | |
| Sat. Fat (g) | 11 | 11 | |
| Protein (g) | 39 | 39 | |
| Carb (g) | 34 | 34 | |
| Fiber (g) | 5 | 5 | |
| T. Sugs (g) | 4 | 4 | |
| A. Sugs (g) | 0 | 0 |
