Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 bell pepper, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro for garnish
- Sliced jalapenos for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned, about 5-7 minutes.
- Add diced onion, garlic, cumin, and chili powder; cook until fragrant, about 2 minutes.
- Stir in sliced bell peppers and cook until tender, about 3 minutes.
- Pour in enchilada sauce and simmer for 5 minutes, allowing flavors to meld.
- Sprinkle shredded cheese over the top, cover, and cook until cheese melts, about 3 minutes.
- Garnish with fresh cilantro and sliced jalapenos. Serve hot.
Notes
- Can substitute chicken with beef, shrimp, or keep it vegetarian using beans or vegetables.
- Adjust spice level with more or fewer jalapenos.
- Serve with a side of rice or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Healthy, Low-Carb
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg