This healthy, nutrient dense enchilada skillet recipe is the perfect option for a high protein lunch or dinner. To make life easy, if you love it, double or triple the batch — they will last up to 5 days in the refrigerator (just a quick 30-second reheat) and up to 6 months in the freezer.
You know me, I’m straight to the point. I don’t like to have to “read through” a recipe when all I want are the details and instructions. I’m going to make this nice, simple, and painless. Scroll past the iconic rat-turned-chef to see the full recipe details.
ENCHILADA SKILLET RECIPE
As seen in the PWHRFL Resource Center for One-on-One Coaching Clients
This recipe takes about 15-30 minutes to prep and cook.
Servings: 4
Ingredients:
- 16 oz lean ground chicken
- 1/2 cup brown rice
- 1 can black beans
- 1⁄2 yellow onion, diced
- 1⁄4 cup Enchilada sauce
- 1 can green hatch chiles, medium
- 4 TBSP low-fat mozzarella
- 1 tsp garlic salt
- 1 tsp red pepper flakes
- 1 TBSP fresh cilantro
Steps:
- Dice onion and chop cilantro
- Cook rice per cox instructions.
- Spray a pan with an oil spray, and add onion, and ground chicken on medium heat until cooked through, about 10 minutes.
- Mix in beans, green chiles, enchilada sauce, garlic salt, red pepper flakes.
- Top with cheese and fresh cilantro
Nutrition Facts:
1 serving of the en
chilada skillet recipe includes:
- 273 calories
- 16.3 grams of carbohydrates
- 7.1 grams of fat
- 37.1 grams of protein