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
