Chicken Enchilada Skillet
I love Mexican food. I especially love cheesy, spicy, meaty Mexican food that comes together in about 30 minutes. This is my comfort food.
It should come as no surprise that I’m a huge enchilada fan. I mean, I’ve made everything from traditional Chicken Enchiladas to Bubble Up Enchiladas to Buffalo Chicken Enchiladas and even Enchilada “Cupcakes,” so clearly if you say “enchiladas” I’m pretty much automatically on board. This skillet is especially awesome because it’s kind of like the lazy-girl (or man, depending on who’s making it) version of enchiladas, but it has all of the gooey, cheesy, saucy flavor I crave. Instead of rolling the ingredients up in tortillas, for this skillet you’re just going to chop the tortillas up and toss them right in with everything else. How easy is that?
You will need pre-shredded, cooked chicken for this recipe. Since a lot of recipes call for that, the easiest thing to do (in my opinion) is just toss some raw breasts in boiling water for 20 minutes (or until cooked through) and then shred them and throw them in the fridge or freezer until you need them for a recipe. You can also make them in a crock pot and do the same thing. The main point is, if you do this every so often then you always have shredded chicken on hand to use in fast and easy weeknight meals.
I know when I get home from work it makes me so happy to know I can have dinner on the table in about 30 minutes. This skillet is one of those meals and it’s delicious and super filling to boot. You get a really nice, hearty portion for 8 Weight Watchers Points+ or around 300 calories and this is a meal your whole family will love!
Chicken Enchilada Skillet
Yield: 6 (1 ¼ cup) servings
- 1 teaspoon canola oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 3 tablespoons chili powder
- ½ teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons sugar
- 15 oz can tomato sauce
- ½ cup water
- 3 cups shredded cooked chicken breast
- 1 ¼ cups canned black beans, drained
- 8 (6 inch) corn tortillas, cut or torn into bite-sized pieces (I used Mission Extra Thin Yellow Corn Tortillas)
- ½ - 1 (4 oz) can chopped green chiles (I used half a can – feel free to use more to taste!)
- 6 oz (about 1 ½ cups shredded) of 50% reduced fat sharp cheddar cheese, shredded (I used Cabot brand – recommended! It melts really well)
- 2 scallions, diced
- Heat the oil over medium heat in a large skillet or saute pan. Add the onions and cook for 4-5 minutes until softened. Add the garlic, chili powder, salt, cumin and sugar and stir together for another minute. Add the tomato sauce and water, stir and reduce heat to medium-low. Simmer for 5 minutes to thicken.
- Add the shredded chicken and black beans to the sauce and stir together. Continue to simmer for 5 more minutes.
- Once you put the chicken in, mist a second skillet with cooking spray and bring over medium-low heat. Add the tortilla pieces and spray again with cooking spray. Stir/flip occasionally to heat the tortillas for about 4 minutes until the chicken and beans are heated through in the sauce.
- Turn the heat on the sauce mixture to low. Add the tortilla pieces, the green chiles and about 2/3 of the cheese to the chicken mixture and stir together until well combined and coated. Sprinkle the remaining cheese over the top and place the lid onto the pan. Leave the lid on for 1-2 minutes until the cheese has melted. Remove from heat and sprinkle the diced scallions over top for garnish.
Weight Watchers Points Plus:
8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
302 calories, 24 g carbs, 10 g fat, 34 g protein, 4 g fiber (from myfitnesspal.com)
adapted from Heat Oven to 350