Ingredients
Scale
- 1 lb cooked chicken breasts, shredded
- 1 cup black beans, rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic; cook until translucent.
- Add cooked chicken, chili powder, cumin, salt, and pepper; cook for 2-3 minutes.
- Stir in black beans, corn, and diced tomatoes; cook for another 5 minutes.
- Pour enchilada sauce over the mixture and stir well.
- Sprinkle shredded cheese on top and cover skillet. Cook on low until cheese melts and dish is heated through.
- Garnish with fresh cilantro before serving. Enjoy hot!
Notes
- You can substitute shredded beef or tofu for chicken to customize your protein option.
- Serve with a side of Spanish rice or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stove top
- Cuisine: Mexican-inspired
- Diet: Healthy, Gluten-Free Option
Nutrition
- Serving Size: 1 plate
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 85mg