Ingredients
Scale
- 1 lb cooked chicken breast, shredded
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté sliced peppers and onion until tender.
- Add shredded chicken, chili powder, cumin, salt, and pepper. Stir to combine and cook for 2-3 minutes.
- Pour enchilada sauce over the mixture, stirring until evenly coated.
- Sprinkle shredded cheeses on top. Cover and cook until cheese melts, about 3-5 minutes.
- Garnish with fresh cilantro and lime slices before serving.
Notes
- You can substitute ground turkey or beef for chicken.
- Adjust spice level with additional chili flakes if desired.
- Best served immediately with rice or tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sautéing, simmering
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 100mg