Chicken and Corn Enchilada Skillet
Ingredients
- 2 cups frozen corn kernels, thawed (see Note)
- 3 cups shredded rotisserie chicken
- 1 (15-oz) can pinto beans, drained and rinsed
- 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 fresh salsa
- 1 cup crumbled cotija cheese
Instructions
- Cook corn in a large skillet 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. Sprinkle with salsa and cotija cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
475
|
475
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 42 | 42 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1150 | 1150 |
Quick & Healthy Meal Plan
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