Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups cooked shredded chicken
- 1 can black beans, drained
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion, garlic, and bell peppers until softened, about 5 minutes.
- Add cooked shredded chicken and black beans; stir to combine.
- Pour in enchilada sauce and stir well.
- Sprinkle shredded cheese evenly over the top.
- Cover and cook for 5-7 minutes until cheese melts.
- Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice level with more or less enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg