Chicken Enchilada Skillet
Description:
This Chicken Enchilada Skillet is a one-pan meal that’s full of cheesy, saucy goodness! Tender chicken, hearty beans, savory enchilada sauce, and melted cheese combine for a comforting meal ready in under 30 minutes. It’s everything you love about chicken enchiladas without the hassle of rolling tortillas!
Ingredients:
1 tablespoon olive oil
1 pound boneless skinless chicken breast, diced
1 small yellow onion, diced
1 bell pepper (any color), diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
1 cup corn kernels (fresh, canned, or frozen)
1 (10 oz) can red enchilada sauce
6 small corn tortillas, cut into strip
1 1/2 cups shredded Mexican blend cheese (or cheddar)
Fresh cilantro, chopped (for garnish)
Sour cream (optional for serving)
Lime wedges (optional for serving)
Instructions:
Step 1: Cook the Chicken
In a large skillet, heat the olive oil over medium heat.
Add the diced chicken and cook for about 5-6 minutes, until browned and cooked through.
Remove chicken from the skillet and set aside.
Step 2: Sauté Vegetables
In the same skillet, add a little more oil if needed
Add the diced onion and bell pepper.
Sauté for 3-4 minutes until softened.
Stir in the minced garlic, cumin, chili powder, paprika, salt, and pepper, cooking for another 30 seconds until fragrant.
Step 3: Combine Ingredients
Add the cooked chicken back to the skillet.
Stir in the black beans, diced tomatoes, corn, and enchilada sauce.
Mix well to combine.
Step 4: Add Tortilla Strips
Stir in the tortilla strips, making sure they are coated in the sauce.
Step 5: Add Cheese
Sprinkle the shredded cheese evenly over the top.
Cover the skillet with a lid and reduce heat to low.
Cook for about 3-5 minutes, until the cheese is melted and everything is heated through.
Step 6: Serve
Garnish with chopped cilantro.
Serve with sour cream and lime wedges if desired.
Total Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (per serving, assuming 6 servings):
Calories: 410
Protein: 30g
Fat: 18g
Saturated Fat: 8g
Carbohydrates: 30g
Fiber: 6g
Sugar: 4g
Sodium: 880mg
(Nutritional values can vary based on specific ingredients and brands used.)
FAQ (Q&A)
Q: Can I make this recipe ahead of time?
A: Yes! You can prepare everything up to the point before adding the cheese. When ready to eat, reheat gently and then add the cheese to melt.
Q: Can I use rotisserie chicken?
A: Absolutely! Using pre-cooked rotisserie chicken saves even more time. Just skip the step where you cook the chicken.
Q: What can I substitute for corn tortillas?
A: You can use flour tortillas if you prefer, but corn tortillas add that authentic enchilada flavor.
Q: Is it freezer-friendly?
A: Yes, it freezes well. Cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Q: How can I make it spicier?
A: Add diced jalapeños, extra chili powder, or use a spicy enchi
lada sauce.
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