Description
A quick and easy one pan sour cream chicken enchilada skillet dish.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 cup corn
- 1 cup black beans, drained
- 1 cup bell peppers, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat.
- Add bell peppers and sauté until soft.
- Stir in shredded chicken, corn, and black beans.
- Add enchilada sauce, cumin, chili powder, salt, and pepper.
- Mix well and cook for 5 minutes.
- Remove from heat and stir in sour cream.
- Top with shredded cheese and cover until melted.
- Serve hot.
Notes
- Use rotisserie chicken for convenience.
- Customize with your favorite toppings.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: one pan sour cream chicken enchilada skillet