| Ingrédient |
Quantité |
Calories |
| Coriandre |
10g |
2kcal |
| Oignons |
150g |
60kcal |
| Poivron rouge |
150g |
39kcal |
| Chicken broiler, raw, meat only boneless breast |
450g |
540kcal |
| Cheddar |
200g |
804kcal |
| Maïs doux, blanc, en conserve, grains entiers, solides égouttés |
425g |
285kcal |
| Tortillas, prêtes à cuire ou à frire, maïs |
120g |
262kcal |
| Haricots en conserve, rincés à l'eau du robinet, graines mûres, pinto |
425g |
497kcal |
| Sauce enchilada rouge, douce, prête à servir |
280g |
84kcal |
Recipe Instructions:
Ingredients:
• 1 lb boneless, skinless chicken breasts, diced
• 1 onion, diced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (10 oz) red enchilada sauce
• 2 cups shredded cheese (cheddar or Mexican blend)
• 6-8 small corn tortillas, torn into pieces
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
Instructions:
• In a large oven-safe skillet or pot, heat olive oil over medium-high heat.
• Add diced chicken and cook until browned.
• Add diced onion and bell pepper, sauté until softened.
• Stir in black beans, corn kernels, and torn corn tortillas.
• Pour enchilada sauce over the mixture and stir until everything is well coated.
• Preheat oven to 375°F (190°C).
• Sprinkle shredded cheese evenly over the top of the mixture.
• Transfer the skillet or pot to the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool slightly.
• Garnish with chopped fresh cilantro before serving.
