This easy chicken enchilada skillet cooks in one pan and is made with simple, healthy ingredients. Light on calories, big on flavor, and always a favorite
1 Poblano Pepper Or Green Bell Pepper, Cored And Diced
1 teaspoon Garlic powder
1 teaspoon Ground Cumin
1 teaspoon Dried oregano
0.75 teaspoon Kosher salt
0.25 teaspoon Ground black pepper
20 ounce Red Enchilada Sauce I Recommend My Homemade Red Enchilada Sauce
3 cup Cooked Shredded Slow Cooker Mexican Chicken Or Regular Cooked, Shredded Chicken
15 ounce 1 Can Low Sodium Black Beans Or Low Sodium Pinto Beans, Rinsed And Drained
0.5 cup 2% Or Whole Plain Greek Yogurt Do Not Use Fat Free Or It May Curdle
6 Corn Tortillas Cut Into Quarters
1 cup Shredded Cheese Such As Sharp Cheddar Or Cheddar Jack, Mexican Cheese Blend, Monterey Jack, Or Pepper Jack, Divided
For Serving:Diced Avocados Sliced Jalapeno, Chopped Fresh Cilantro, Additional Greek Yogurt Or Sour Cream
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
