Looking for a delicious and diabetes-friendly dinner option? Try this easy Chicken Enchilada Skillet Casserole! It’s packed with flavour and perfect for a hearty meal.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, jalapeños
Instructions:
- In a large skillet, heat a bit of oil over medium heat. Add the chopped onions and bell peppers, and sauté until they are soft.
- Add the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well to combine.
- Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Sprinkle the shredded cheese evenly over the top of the skillet. Cover and let it cook for another 5 minutes, or until the cheese is melted and bubbly.
- Remove from heat and garnish with chopped cilantro. Add optional toppings like sour cream, avocado, or jalapeños if desired.
- Serve hot and enjoy your delicious Chicken Enchilada Skillet Casserole!
This easy and flavourful dish is perfect for a quick weeknight dinner. It’s diabetes-friendly and packed with protein and veggies. Give it a try and enjoy a tasty, healthy meal!
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