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Potato Enchilada Skillet

Potato Enchilada Skillet

"Quick and easy enchilada flavor without the tortillas or mess. Use leftover chicken or beef and dinner is ready in no time!"
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20 m servings 249 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Ready In

  1. Heat oil in a 12-inch nonstick skillet. Add Simply Potatoes(R) and green pepper. Cook Simply Potatoes(R) according to package directions. Stir in corn.
  2. Reduce heat to low; spread mixture to cover bottom of skillet. Top with chicken. Drizzle with enchilada sauce. Sprinkle with cheese. Cover; cook until cheese is melted.
  3. To serve; cut into wedges. If desired serve with sour cream and additional enchilada sauce.

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