Enchilada Skillet
Shredded chicken simmers with beans and tortilla strips in a bold enchilada sauce with lots of melted cheese.
Foto: Spend With Pennies
Ingredients
- 6 (6-inch each) corn tortillas
- 1 tablespoon olive oil
- 1 medium bell pepper (any color, chopped)
- ½ medium yellow onion (diced)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 2 cups cooked shredded chicken
- 15 ounces black beans (or pinto beans, 1 can, drained & rinsed)
- 19 ounces red enchilada sauce (1 can)
- 1 cup shredded Mexican cheese blend
- toppings as desired (see note)
Steps
-
Preheat the broiler to high heat (500°F).
-
Cut the tortillas into ½ -inch strips and set aside.
-
In a 12-inch skillet, heat the olive oil over medium heat. Add the bell pepper, onion, chili powder, and cumin. Cook until softened, about 4 minutes.
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Stir in the chicken, beans and enchilada sauce and let simmer uncovered for 3 to 4 minutes or until slightly thickened.
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Add the tortilla strips and stir to combine, separating the strips from each other. Top with cheese and broil for 2 to 3 minutes or until the cheese is melted. Add toppings as desired and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (27% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 6 | - | - | |
| olive oil | 1 tablespoon | - | - |
| bell pepper | 1 medium | - | - |
| yellow onion | 0.5 medium | - | - |
| chili powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| cooked shredded chicken | 2 cups | - | - |
| black beans | 15 ounces | - | - |
| red enchilada sauce | 19 ounces | Rp 20.000/100g | Rp 380.000 |
| shredded Mexican cheese blend | 1 cup | - | - |
| toppings as desired | - | - | - |
*Estimated market prices, may vary by region
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