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homemade Chicken Enchilada Skillet (20 min meal) photo

Chicken Enchilada Skillet (20 min meal)

A quick, all-in-one skillet meal with chicken, beans, rice, and enchilada sauce ready in about 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Spatula or wooden spoon
  • Measuring Spoons
  • Measuring Cups

Ingredients
  

  • 1 teaspoon olive oil
  • 1/2 large yellow onion diced
  • 1 bell pepper any color, diced
  • 15 ounce can black beans drained and rinsed
  • 1 cup frozen corn
  • 2 cups cooked brown rice
  • 8 ounces cooked chicken shredded or diced
  • 10 ounce can enchilada sauce
  • 1 cup shredded cheddar cheese see note
  • cilantro for garnish

Instructions
 

  • Heat 1 teaspoon olive oil in a large skillet over medium-high heat.
  • Add the diced 1/2 large yellow onion and 1 diced bell pepper and cook, stirring often, until softened and translucent, about 3–5 minutes.
  • Stir in the drained 15-ounce can of black beans, 1 cup frozen corn, 2 cups cooked brown rice, and 8 ounces cooked chicken; cook for about 2 minutes to heat through.
  • Pour in the 10-ounce can of enchilada sauce and stir until everything is evenly coated and heated through, about 2–3 minutes or until bubbly.
  • Sprinkle 1 cup shredded cheddar cheese over the skillet, cover, and cook until the cheese is melted, about 1–2 minutes.
  • Garnish with cilantro and serve hot.

Notes

  • Use fat-free cheese to reduce WW points.
  • Recipe yields 6 WW Freestyle points per serving (for 4 servings total).
  • Swap in low-fat cheese if preferred.
  • Use cauliflower rice to make it lower carb.
  • Leftover turkey or rotisserie chicken works well as a substitute.