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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


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