One Skillet Chicken Enchiladas

One Skillet Chicken Enchiladas

INGREDIENTS

24 oz Lightly Breaded Chicken Breast Chunks

1.5 cups (12-15 oz) red enchilada sauce 

15 oz canned black beans, drained & rinsed 

1/2 cup salsa 

6 white corn tortillas, cut into 1” strips 

1cup Mexican blend cheese, shredded 

Optional toppings: 

Tomato 

Cilantro 

Avocado 

Sour cream or Greek yogurt 

INSTRUCTIONS 

1. Air fry breaded chicken according to package. Cut up chicken into bite sized pieces.

2.  In a large skillet; add chicken pieces, enchilada sauce, black beans, and salsa. Bring mixture to simmer and heat until black beans are tender. 

3. Add in strips of tortilla and stir gently until evenly coated. Top mixture with shredded cheese and cover for 3min. Garnish with your desired toppings. 

Serves 6

Nutrition per serving without toppings: 250 grams | 

436 calories, C 37g, F 14g, P 31g

Recipe substitute: Swap breaded chicken chunks for 1.5 lbs chicken breast cut up into bite sized pieces, 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp oregano, salt and pepper to taste. Step 1 is to season chicken pieces with all seasonings listed. Sauté in large skillet over medium heat. Cook until lightly browned and throughly cooked.