Description
This Chicken Enchilada Skillet Recipe is a quick and flavorful one-pan dinner that combines tender shredded chicken with savory spices, black beans, corn, and melted cheese. Perfect for a busy weeknight meal!
Ingredients
Scale
For the Chicken Enchilada Skillet:
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 2 cups cooked shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 (10 oz) can red enchilada sauce
- 1 (14 oz) can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 ½ cups shredded Mexican blend cheese
- 6 small corn tortillas (cut into strips)
- 2 tablespoons chopped fresh cilantro
Optional Toppings:
- Sour cream
- Avocado slices
- Jalapeños
- Lime wedges
Instructions
- Heat olive oil: In a large skillet over medium heat, sauté diced onion until softened. Add garlic and cook briefly.
- Cook chicken: Stir in shredded chicken, cumin, chili powder, paprika, salt, and pepper.
- Add sauce and veggies: Pour in enchilada sauce, black beans, and corn. Mix well.
- Top with cheese: Fold in tortilla strips and sprinkle cheese over the skillet.
- Cover and cook: Cook until cheese is melted and bubbly.
- Garnish and serve: Remove from heat, garnish with cilantro, and serve with toppings.
Notes
- Use rotisserie chicken for a quick shortcut.
- Swap black beans for pinto beans if preferred.
- Add sautéed bell peppers for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/4 of skillet
- Calories: 460
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg
