Ingredients
1.5 pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion diced
1 red bell pepper diced
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
1 can 15 ounces black beans rinsed and drained
1 cup frozen corn kernels
1 can 10 ounces red enchilada sauce (oil-free)
2 cups shredded Monterey Jack or Mexican blend cheese
2 tablespoons chopped fresh cilantro
Optional toppings: sliced avocado, sour cream, green onions
Instructions
Heat olive oil in a large skillet over medium heat
Cook onion and bell pepper 5-7 minutes until softened
Add garlic, cumin, chili powder, paprika, oregano, black pepper, and salt; sauté 1 minute
Add chicken breasts and cook 5-7 minutes per side until browned
Transfer chicken to plate; shred using two forks
Return shredded chicken to skillet with black beans, corn, and enchilada sauce. Simmer 10 minutes
Stir in cheese until melted and golden
Garnish with cilantro before serving warm with toppings
Notes
Use zucchini or poblano peppers for extra fiber
Store leftovers airtight up to 3 days
Freeze uncooked dough portions for future use
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Stovetop Cooking
- Cuisine: Mexican/Tex-Mex
- Diet: Chicken (pork-free, alcohol-free)
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 75mg