Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 cup enchilada sauce
- 1 cup black beans
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro and sliced jalapenos for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and garlic, sauté until translucent.
- Mix in shredded chicken, chili powder, cumin, salt, and pepper; cook 2-3 minutes.
- Add enchilada sauce, black beans, and corn, simmer for 5 minutes.
- Sprinkle shredded cheese evenly on top, cover, and cook until cheese melts.
- Garnish with fresh cilantro and sliced jalapenos before serving.
Notes
- You can substitute cooked beef or tofu for chicken for variations.
- Serve with a side of Mexican rice or salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 830mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg