Chicken Enchilada Skillet Image File: MyRecipe Images/eaa1d2fa88c15c8b4aa843befb05616b.image.jpeg

Name: Chicken Enchilada Skillet Image File: MyRecipe Images/eaa1d2fa88c15c8b4aa843befb05616b.image.jpeg
Ingredients: 1 teaspoon canola oil; 1 small onion, diced; 3 garlic cloves, minced; 3 tablespoons chili powder; 1/2 teaspoon salt; 2 teaspoons cumin; 2 teaspoons sugar; 15 oz can tomato sauce; 1/2 cup water; 3 cups shredded cooked chicken breast; 1 1/4 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); 1/2 - 1 (4 oz) can chopped green chiles (I used half a can – feel free to use more to taste!); 6 oz (about 1 1/2 cups shredded) of 50% reduced fat sharp cheddar cheese, shredded (I used Cabot brand – recommended! It melts really well); 2 scallions, diced

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INGREDIENTS

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1 teaspoon canola oil

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1 small onion, diced

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3 garlic cloves, minced

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3 tablespoons chili powder

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1/2 teaspoon salt

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2 teaspoons cumin

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2 teaspoons sugar

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15 oz can tomato sauce

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1/2 cup water

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3 cups shredded cooked chicken breast

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1 1/4 cups canned black beans, drained

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8 (6 inch) corn tortillas, cut or torn into bite-sized pieces (I used Mission Extra Thin Yellow Corn Tortillas)

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1/2 - 1 (4 oz) can chopped green chiles (I used half a can – feel free to use more to taste!)

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6 oz (about 1 1/2 cups shredded) of 50% reduced fat sharp cheddar cheese, shredded (I used Cabot brand – recommended! It melts really well)

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2 scallions, diced

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