Chicken and Corn Enchilada Skillet
Ingredients
- ⅔ cup frozen corn kernels, thawed (see Note)
- 1 cup shredded rotisserie chicken
- ½ cup drained and rinsed 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
- ⅓ cup fresh salsa
- ⅓ cup crumbled cotija cheese
Instructions
- Cook corn in a 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.
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