Cheesy Mexican Chicken Skillet
Spring Mix
Beer Recommendation
Voodoo Ranger Imperial IPA
Ingredients
- ½ lb boneless, skinless chicken breasts, halved crosswise
- 1½ Tbsp olive oil
- ½ tsp salt
- 1 cup mild red chile enchilada sauce
- ½ (8-oz) pkg shredded Mexican-blend cheese
- 1 small tomato, chopped
- Chopped fresh cilantro (optional)
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Cook chicken in hot oil in a nonstick skillet over medium-high heat 2 to 3 minutes per side or until browned. Sprinkle with salt.
- Add enchilada sauce; cover and cook 2 to 4 minutes or until bubbly and chicken is done.
- Sprinkle chicken with cheese; cover and cook 1 to 2 minutes or until cheese is melted. Top with tomato and, if desired, cilantro.
Side Dish Ingredients
- 1 (5-oz) pkg spring mix
- 2 Tbsp olive oil
- 1 Tbsp lime juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 avocado, sliced
Side Dish Instructions
- Place spring mix in a bowl. Whisk together oil, lime juice, salt, and pepper. Drizzle over salad; toss. Top with avocado.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
470
|
295
|
765
|
| Fat (g) | 30 | 28 | 58 |
| Sat. Fat (g) | 12 | 4 | 16 |
| Protein (g) | 40 | 4 | 44 |
| Carb (g) | 8 | 13 | 21 |
| Fiber (g) | 1 | 9 | 10 |
| Sodium (mg) | 1439 | 356 | 1795 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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