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Chicken enchilada skillet
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Ingredients ( Edit ) | |
1 teaspoon | canola oil |
1 small | onion, diced |
3 | garlic cloves, minced |
3 tablespoons | chili powder |
1/2 teaspoon | salt |
2 teaspoons | cumin |
2 teaspoons | sugar |
15 oz can | tomato sauce |
1/2 cup | water |
3 cups | shredded cooked chicken breast |
1 1/4 cups | canned black beans, drained |
8 (6 inch) corn tortillas, cut or torn into bite-sized pieces (I used Mission Extra Thin Yellow Corn Tortillas) | |
1/2 - 1 (4 oz) can | chopped green chiles, (I used half a can – feel free to use more to taste!) |
6 oz (about 1 1/2 cups shredded) | 50% reduced fat sharp cheddar cheese, shredded (I used Cabot brand – recommended! It melts really well) |
2 | scallions, diced |
Instructions
Heat the oil over medium...
Add the shredded chicken and...
Once you put the chicken in,...
See full instructions on www.emilybites.com
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