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A pan full of lazy chicken enchiladas, ready for dinner.

One Pan Lazy Chicken Enchiladas Recipe

Print Recipe
Lazy chicken enchiladas is another super-simple shortcut that tastes just as delicious as the original!
Course dinner
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 -8 servings
Calories 394
Author Cheryl Najafi

Ingredients

Instructions

  • 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.

Notes

Want to really indulge? Add a sunny-side-up egg on top of your finished casserole!

Nutrition

Calories: 394kcal | Carbohydrates: 36g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 79mg | Sodium: 641mg | Potassium: 465mg | Fiber: 8g | Sugar: 5g