One Pan Lazy Enchiladas

Name: One Pan Lazy Enchiladas
Total time: 35
Yield: 7
Ingredients: 750 g Chicken breast; .5 Onions; 80 g Corn; 2 Scallions; 90 g Shredded cheese; 6 Flour tortillas; 1 tsp Oregano; 2 tbsp Fresh cilantro; 1 tsp Garlic powder; .5 tsp Cumin; 300 g Enchilada sauce; 2 tbsp Rapeseed oil; 400 g Chopped tomatoes; 400 g Black beans

360 calories

35 minutes

Servings:

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Ingredients

Instructions

Nutrition

750 g	Chicken breast
.5	Onions
80 g	Corn
2	Scallions
90 g	Shredded cheese
6	Flour tortillas
1 tsp	Oregano
2 tbsp	Fresh cilantro
1 tsp	Garlic powder
.5 tsp	Cumin
300 g	Enchilada sauce
2 tbsp	Rapeseed oil
400 g	Chopped tomatoes
400 g	Black beans

Place a large skillet over medium-high heat and add oil. Add diced chicken tenders and cook 3–4 minutes until exterior of chicken is no longer pink. Add the diced onion and cook an additional 3–4 minutes until onion is softened and translucent.
Add entire can of diced tomatoes, including juice, drained black beans, corn kernels, garlic powder, oregano and cumin and bring to a bubble. Reduce heat to medium and cook at a rapid simmer for 2–3 minutes, stirring often.
Add entire can of enchilada sauce and chopped corn tortillas. Stir to combine and return to a boil. Reduce heat to medium-low and simmer, uncovered, stirring frequently, for 5–6 minutes or until hot and bubbly and tortillas break down and thicken sauce.
Remove from heat and give casserole one last stir and season to taste with salt and pepper. Sprinkle on shredded cheese and allow casserole to sit 5 minutes while cheese melts and sauce thickens up a bit more. Right before serving, sprinkle with chopped cilantro and sliced green onions.

Cuisines: Mexican, North American

Courses: Dinner

Tags: One-pan

Fat: 17g

Saturates: 7g

Sugars: 5g

Protein: 29g

Carbs: 36g

Fiber: 8g

30%

Calories

36.4%

Carbs

34.1%

Protein

42.5%

Fat

32%

Fiber