Green Chili Chicken Skillet Enchiladas
I wanted to call this "deconstructed enchiladas," but it sounded too fancy. Whatever you call them, these green chili chicken skillet enchiladas are going to become a favorite.
Servings: 6 people
Calories: 367kcal
Equipment
- cast iron skillet
Ingredients
- 1.5 lbs chicken tenderloin cooked and shredded
- 1 onion diced
- 1 bell pepper diced
- 1 15 oz can black beans drained & rinsed
- 1 packet taco seasoning
- 1 tablespoon olive oil
- 1 4 oz can green chiles
- 1 10 oz can green enchilada sauce mild or medium
- ½ cup reduced-fat Mexican cheese shredded
- ½ cup plain nonfat greek yogurt
- 4 low-carb tortillas cut into small strips
- jalapenos, cilantro, avocado optional
Instructions
- Preheat oven to 400 degrees.
- Heat a large cast-iron skillet over medium-high heat.
- Add 1 tablespoon olive oil and spread around to coat the skillet.
- Add onion, bell pepper, and ½ of the taco seasoning to the skillet. Cook for about 5 mins, until vegetables are tender.
- In a large bowl, add chicken and remaining taco seasoning. Mix well.
- Add enchilada sauce, black beans, greek yogurt, green chiles, and tortilla strips to the bowl of chicken. Stir well.
- Remove skillet from heat. Add pepper and onions to the bowl with the chicken mixture. Stir.
- Pour the mixture back into the cast-iron skillet.
- Sprinkle the top with shredded cheese.
- Bake at 400 for about 15 mins.
- Top with extras like jalapenos, cilantro, & avocados.
Notes
To track this recipe on MyFitnessPal search "Jordo's World Green Chicken Enchilada Skillet".
Nutrition
Serving: 313g | Calories: 367kcal | Carbohydrates: 34g | Protein: 46g | Fat: 9g