Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup cooked chicken or turkey
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained
- 1 cup corn kernels
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until translucent, about 3 minutes.
- Stir in minced garlic and sliced bell pepper, cook for another 2 minutes.
- Add cooked chicken, enchilada sauce, black beans, corn, chili powder, salt, and pepper. Stir to combine.
- Reduce heat and sprinkle shredded cheese on top.
- Cover and cook until cheese melts, about 5 minutes.
- Garnish with chopped cilantro and serve hot.
Notes
- Can substitute ground turkey or beef for chicken
- Use low-sodium enchilada sauce for a healthier option
- Top with sour cream and sliced jalapenos before serving
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Dairy, High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg