enchilada skillet in pan overhead
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Servings: 4 servings

Enchilada Skillet

Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Make this Enchilada Skillet recipe for dinner - it's an easy 20 minute meal with only 6 Weight Watchers freestyle points!

Ingredients

  • 1 teaspoon olive oil
  • 1/2 large yellow onion — diced
  • 1 bell pepper — any color, diced
  • 1 15 ounce can black beans — drained and rinsed
  • 1 cup frozen corn
  • 2 cups cooked brown rice
  • 8 ounces cooked chicken — shredded or diced
  • 1 10 ounce can enchilada sauce
  • 1 cup shredded cheddar cheese — see note
  • cilantro — for garnish

Instructions

  1. Add oil to a large skillet and heat to medium high. Add onion and bell pepper and cook until translucent, about 3-5 minutes, stirring often.
  2. Add the beans, corn, rice, and chicken. Cook 2 minutes, then add the enchilada sauce and cook until heated through and bubbly. Add the cheese and cover, cook until cheese is melted.
  3. Garnish with cilantro and serve hot.

Recipe Notes

  • For WW recipes, use fat-free cheese for points shown.
  • 6 WW Freestyle points per serving (4 servings total).
Course: Main Course
Cuisine: American
Keyword: enchilada, mexican

Nutrition Information

Amount per serving (1 serving) — Calories: 516, Fat: 15g, Saturated Fat: 7g, Cholesterol: 72mg, Sodium: 1334mg, Potassium: 787mg, Carbohydrates: 61g, Fiber: 12g, Sugar: 7g, Protein: 33g, Vitamin A: 35.2%, Vitamin C: 56.5%, Calcium: 26.3%, Iron: 24.6%