Description
A quick and flavorful one-pan meal, this chicken enchilada skillet combines seasoned chicken, black beans, corn, and a rich enchilada sauce, all topped with melted cheese for an easy and satisfying dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 can (14.5 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through.
- Add the enchilada sauce, black beans, and corn to the skillet. Stir to combine and bring to a simmer. Cook for an additional 5-7 minutes, allowing the flavors to meld.
- Sprinkle the shredded cheddar and mozzarella cheeses evenly over the chicken mixture. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.
- Remove from heat and garnish with fresh cilantro. Serve with sour cream on the side, if desired.
Notes
- If using frozen corn, thaw it before adding to the skillet.
- For extra spice, add a pinch of cayenne pepper with the other seasonings.
- You can serve this dish with tortillas or over rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
