Easy Chicken Enchilada Skillet
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 -6 servings
- 1 Tablespoon olive oil
- 1 small white onion, peeled and diced
- 1 red bell pepper, cored and diced
- 1 (4-ounce) can Old El Paso Chopped Green Chiles
- 1 cup black beans, rinsed and drained
- ½ cup whole-kernel corn, canned or frozen
- 2–3 cups shredded cooked chicken
- 1 can Old El Paso Red Enchilada Sauce
- 2 cups shredded Mexican-blend cheese (or your desired kind of cheese), divided
- 1 cup tortilla strips or crumbled tortilla chips
- optional for serving: 1 (8-count) package Old El Paso Burrito-Sized Flour Tortillas
- optional toppings: diced avocado, chopped fresh cilantro leaves, diced red onion, extra tortilla strips, sour cream, etc.
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Preparation
Chef’s notes
This post is sponsored by Old El Paso.
Easy to customize with your favorite ingredients.
Quick and fun presentation option:
serve in tortilla bowls.