Description
A quick and flavorful one-pan meal that combines seasoned chicken, black beans, corn, and enchilada sauce, all topped with melted cheese for a satisfying dinner that’s ready in 30 minutes.
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
- You can use fresh, frozen, or canned corn based on your preference.
- Feel free to adjust cheese quantities to taste.
- Sour cream is optional for serving but adds a creamy element to the dish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 85 mg
