Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and sliced jalapenos for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with chili powder, salt, and pepper, and cook until browned and cooked through.
- Add diced onion and garlic, sauté until fragrant and softened.
- Pour in enchilada sauce and simmer for 5 minutes.
- Sprinkle shredded cheese evenly over the top and cover until melted.
- Garnish with chopped cilantro and sliced jalapenos before serving.
Notes
- You can add black beans or corn for extra flavor and texture.
- Use rotisserie chicken for even quicker prep.
- Serve with rice or tortillas for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Healthy, Low Carb
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
