4ozOld El Paso chopped green chiles, drained (optional)
15ozblack beans, drained and rinsed well
12ozColby cheese, shredded (roughly 3 cups)
Old El Paso pickled jalapeño slices, for topping
Tortilla chips
Optional toppings:
Green onions
Sour cream
Instructions
In a large 12-inch skillet over medium heat, cook chicken, crumbling and draining of any fat. Stir in enchilada sauce, corn, bean and optional chiles. Cook, stirring occasionally until heated through. Top off with shredded cheese and jalapeño slices. Cover and continue cooking until cheese is fully melted, roughly 3-5 minutes.
Serve warm with tortilla chips and optional sour cream and green onions.
Store leftovers in an airtight container in the refrigerator for up to several days, reheating as desired.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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