One-pan Enchiladas Skillet

• total time: 6 minutes

Ingredients

1 tbsp avocado oil

1 onion, chopped

1 red bell pepper, chopped

1 jalapeno pepper, chopped

1 pack ground chicken (approx 450 grams)

2 tsp chill powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cumin powder

1/2 tsp salt

1/2 tsp black pepper

1 1/2 cups black beans

1 cup corn kernels

1 jar red enchilada sauce (about 1 1/2 cups)

4-6 tortillas, cut into squares

1/2 cup shredded cheese

Cilantro to top

How to:

Directions

Heat the avocado oil in a large skillet on medium-high heat. Add the onion and peppers and sauté for 2-3 minutes. Add the ground chicken and cook until browned on the bottom for 3-4 minutes. Add the spices and mix. Saute until the chicken is cooked. Add the beans, corn, and enchilada sauce and mix. Add the tortillas and shredded cheese and broil in the oven until the cheese is bubbly. Top with fresh cilantro.

TIPS:

Feel fee to adjust the suggested measurements as needed! (Ex: If you like more cheese add more! If you don’t like beans, leave them out.)

Serve alone or serve over rice or quinoa.