Description
A quick and easy chicken enchilada skillet that combines tender chicken, savory enchilada sauce, cheese, and spices for a comforting one-pan meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Optional: sliced jalapeños and sour cream
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with chili powder, cumin, salt, and pepper, and cook until browned and cooked through, about 6-8 minutes.
- Add onion and garlic, sauté until softened, about 2-3 minutes.
- Stir in black beans, corn, and enchilada sauce. Cook for another 5 minutes, allowing flavors to combine.
- Sprinkle shredded cheese evenly over the skillet, cover, and cook until cheese melts, about 2-3 minutes.
- Remove from heat and garnish with chopped cilantro, sliced jalapeños, and a dollop of sour cream if desired.
- Serve hot with tortillas or over rice.
Notes
- Use rotisserie chicken for a quicker version.
- Add diced bell peppers for extra veggies and color.
- Adjust spice level by adding more chili powder or fresh jalapeños.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken enchilada skillet, easy enchilada recipe, one-pan meal, Mexican skillet dinner