Chicken Enchilada Skillet

Yield: 6 (1 ¼ cup) servings

Ingredients:

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


Directions:

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

Nutrition Information:
302 calories, 24 g carbs, 10 g fat, 34 g protein, 4 g fiber


source: http://www.emilybites.com


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