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Chicken Enchilada Skillet

Featured in the Honolulu Star-Advertiser on September 9, 2015.



Chicken Enchilada Skillet

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 3 cups shredded roasted chicken breast without skin, may substitute with rotisserie chicken
  • 1 large beef steak tomato, diced
  • 1 large green bell pepper, diced
  • 8 ounces (about 1/2 can) black beans, rinsed and drained
  • 1 can (10 ounces) red enchilada sauce
  • 1/2 cup half and half
  • 2 ounces cream cheese
  • 1 cup shredded Mexican blend cheese, divided
  • 1/4 cup chopped cilantro


  1. Heat olive oil in a nonstick large skillet.
  2. Add garlic and chicken; cook over medium-high heat for 1-2 minutes or until hot, stirring frequently.
  3. Pour tomatoes, bell pepper, beans, enchilada sauce, half and half, and cream cheese over chicken.
  4. Mix until cream cheese is incorporated.
  5. Sprinkle 1/2 cup cheese over chicken mixture.
  6. Cover skillet and cook 5 minutes or until hot, stirring occasionally.
  7. Sprinkle with remaining cheese and cilantro.
  8. Serve immediately with rice or tortilla chips.

Makes 5 servings.

Approximate Nutrient Analysis per serving:
400 calories, 20 g fat, 10 g saturated fat, 115 mg cholesterol, 1000 mg sodium, 19 g carbohydrate, 5 g fiber, 7 g sugar, 37 g protein


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