Skinny, Easy, Chicken Enchilada Skillet
Ingredients
Ingredients for Enchilada:
- 1½ cups onions, diced
- 1 teaspoon olive oil
- 1 pound chicken breasts (boneless, skinless) diced into small pieces
- 1 teaspoon garlic, minced
- 8 corn tortillas, cut or torn into bite-size pieces (I used La Tortilla Factory’s organic white corn tortillas or use your favorite)
- ½ teaspoon cumin
- 1 can (10 oz.) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
- 1 can (10 oz.) red enchilada sauce, mild or medium (for gluten-free use La Victoria)
- 1 can (8 oz.) tomato sauce
Ingredients for Topping:
- 1 cup reduced-fat cheddar cheese, shredded
- 1¼ cup grape or cherry tomatoes, chopped
- 1¼ cup romaine lettuce, shredded
- 5 tablespoons fat-free sour cream or fat free plain yogurt, optional
Instructions
- In a microwave safe bowl or plate, add onions and cook for 2-3 minutes to soften.
- Coat a large nonstick pan with cooking spray. Add 1 teaspoon olive oil and heat in pan. Add chicken, garlic and cooked onions. Cook over medium-high heat, stirring often until chicken is completely white. Use a spatula to keep turning over while cooking. Stir in 8 tortillas, torn or cut into pieces and cumin. Continue to cook for about 5 minutes, until tortillas are soft. Stir often.
- Pour undrained tomatoes, enchilada sauce and tomato sauce over chicken/tortilla mixture. Mix well. Cover pan and continue to cook over low heat, about 5 minutes.
- To serve: add about 1½ cups of enchilada mixture to each bowl. Top each with 3 tablespoons cheese. Mix in a bit to melt. Top cheese with ¼ cup tomatoes and ¼ cup lettuce. Finally, top with 1 tablespoon sour cream or yogurt, if desired. Repeat with each serving.
- Any leftover enchilada mixture freezes great.
Nutrition
Serving: 1.5cupsCalories: 380kcalCarbohydrates: 40gProtein: 36gFat: 9gSaturated Fat: 3gCholesterol: 60mgSodium: 1025mgFiber: 5gSugar: 4gPlus Points: 10