One-Dish Dinner
Chicken and Corn Enchilada Skillet
Ingredients
- ⅔ cup frozen corn kernels
- 1 cup shredded rotisserie chicken
- ½ cup rinsed and drained canned pinto beans
- 1 (4-oz) jar mild diced green chiles
- 3 Tbsp water
- 2 corn tortillas, cut into 1 inch strips
- ⅔ cup shredded Mexican blend cheese
- ¼ cup refrigerated salsa
- ⅓ cup crumbled cotija cheese
Instructions
- Cook corn in a 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 | 2 | 3 | |
| Calories |
499
|
0
|
499
|
| Fat (g) | 21 | 21 | |
| Sat. Fat (g) | 11 | 11 | |
| Protein (g) | 41 | 41 | |
| Carb (g) | 37 | 37 | |
| Fiber (g) | 6 | 6 | |
| T. Sugs (g) | 5 | 5 | |
| A. Sugs (g) | 0 | 0 |
