Chicken Enchilada Skillet
Lime Cantaloupe
Ingredients
- 1 (12-oz) pkg frozen corn kernels, thawed
- 3 cups shredded rotisserie chicken
- 1 (15-oz) can black beans, rinsed and drained
- 1 (4-oz) can diced green chiles
- 1 cup red enchilada sauce
- 1½ cups shredded Mexican blend cheese
- 6 Tbsp chopped fresh cilantro
- 3 green onions, sliced
Instructions
- Cook corn in a large skillet coated with cooking spray over medium-high heat 5 to 6 minutes or until browned. Add chicken, beans, and green chiles; cook 3 minutes or until thoroughly heated.
- Top with sauce and cheese; cover and cook 2 minutes or until cheese melts. Sprinkle with cilantro and onions.
Side Dish Ingredients
- 2 (10-oz) pkg cubed cantaloupe
- 3 Tbsp lime juice
Side Dish Instructions
- Toss together cantaloupe and lime juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
343
|
34
|
377
|
| Fat (g) | 12 | 0 | 12 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 26 | 8 | 34 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 861 | 15 | 876 |
| T. Sugs (g) | 5 | 7 | 12 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
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