top of page

Chicken Enchilada Skillet

Prep Time:

10 minutes

Cook Time:

​

Serves:

4 Servings

Level:

​

About the Recipe

​

Ingredients

  • 1 tablespoon olive oil

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 medium onion, diced

  • 1 bell pepper, diced

  • 2 cloves garlic, minced

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 (15-ounce) can corn, drained

  • 1 (10-ounce) can red enchilada sauce

  • 1 cup shredded Mexican blend cheese

  • Salt and pepper to taste

  • Optional toppings: chopped cilantro, sliced jalapeños, sour cream

Preparation

Step 1


Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.


Step 2


In the same skillet, add the onion and bell pepper. Cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.


Step 3


Stir in the black beans, corn, enchilada sauce, and cooked chicken. Bring the mixture to a simmer and cook until heated through, about 5 minutes.


Step 4


Sprinkle the cheese evenly over the top of the skillet. Cover and cook until the cheese is melted, about 2-3 minutes.


Step 5


Serve hot, garnished with desired toppings like chopped cilantro, sliced jalapeños, and a dollop of sour cream. Enjoy with warm tortillas or rice on the side.






©insanelygood

bottom of page