Name: Savory Chicken Enchilada Skillet: Quick & Easy Recipe Guide
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, diced; 1 teaspoon salt (to taste); ½ teaspoon black pepper; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon onion powder; 2 cloves garlic, minced; 1 bell pepper, diced; 1 can (14 oz) black beans, drained and rinsed; 1 cup canned diced tomatoes (with juice); 1 cup corn (frozen or canned); 1 cup enchilada sauce; 1 cup shredded cheddar cheese; Chopped fresh cilantro for garnish; Optional toppings: sour cream, avocado, jalapeños, or lime wedges

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There’s something undeniably comforting about the aroma of sizzling chicken, spices, and cheese that drifts through the kitchen. It takes me back to my childhood, where my mom would whip up a batch of her famous enchiladas on cozy Sunday evenings. Everyone would gather around the table, laughter mingling with the rich, savory scents of cumin and cilantro. Now, as an adult, I’ve devised a weekday-friendly spin on that cherished dish with this Chicken Enchilada Skillet. It’s a one-pan wonder that captures all the flavors I adore without the fuss of traditional enchilada preparation. Plus, it’s perfect for busy weeknights when you need something hearty but quick. Let’s dive into this delicious journey together!

Why You’ll Love This Recipe

Quick & Easy: Ready in about 30 minutes, perfect for hectic nights.
One-Pan: Minimal cleanup means more time to enjoy your meal.
Budget-Friendly: Packed with affordable ingredients without skimping on flavor.
Versatile: Customize it to your taste with different toppings and spices.
Comforting: Every bite feels like a warm hug!

Ingredients

Here’s what you’ll need for your delicious Chicken Enchilada Skillet:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, diced
1 teaspoon salt (to taste)
½ teaspoon black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
2 cloves garlic, minced (fresh garlic adds more punch than powdered)
1 bell pepper, diced (any color works, but I love the sweetness of yellow or red)
1 can (14 oz) black beans, drained and rinsed
1 cup canned diced tomatoes (with juice)
1 cup corn (frozen or canned)
1 cup enchilada sauce (store-bought or homemade, your call)
1 cup shredded cheddar cheese (or your favorite blend)
Chopped fresh cilantro for garnish
Optional toppings: sour cream, avocado, jalapeños, or lime wedges

Step-by-Step Instructions

Let’s bring this dish to life—follow my lead:

Heat the Oil: In a large skillet over medium heat, add the olive oil. Let it warm up while you prep the other ingredients.
Cook the Chicken: Add the diced chicken to the skillet. Season with salt, black pepper, chili powder, cumin, and onion powder. Stir often and cook until the chicken is browned and cooked through (about 6-8 minutes).
Add the Vegetables: Toss in the minced garlic and diced bell pepper. Sauté for another 2-3 minutes until the peppers are soft and fragrant. This is where the kitchen starts smelling heavenly!
Stir in Beans and Corn: Next, add the black beans, diced tomatoes (with juices), and corn. Give everything a good stir to combine.
Pour in the Enchilada Sauce: Add the enchilada sauce to your skillet, stirring well so that all your ingredients are coated in that rich flavor. Bring it to a gentle simmer.
Cheesy Topping: Sprinkle the shredded cheese evenly over the top. Cover your skillet for a few minutes until the cheese is melty and gooey. Yum!
Garnish and Serve: Once the cheese has melted, sprinkle fresh cilantro on top. Serve straight from the skillet for that cozy, inviting feel!

Pro Tip: If your cheese doesn’t melt quickly, you can pop the skillet under the broiler for a minute or two—just keep a close eye on it!

Pro Tips & Variations

This Chicken Enchilada Skillet is so versatile! Here are some fun twists you can try:

Add Spices: Want a kick? Toss in some cayenne pepper or smoked paprika for extra warmth.
Swap Proteins: Try ground turkey or beef instead of chicken, or even go vegetarian by using mushrooms or tempeh.
Dairy-Free Option: Substitute cheese with a vegan cheese alternative or skip it altogether, and top with avocado slices instead.
Mix Up the Toppings: Swap cilantro for fresh parsley, or add some diced green onions for crunch.

Serving Suggestions

Serving this dish feels like a celebration! I love to scoop generous portions into bowls and top it with a dollop of sour cream or a sprinkle of fresh avocado. Pair it with a side of warm tortillas or crunchy tortilla chips for that extra texture. A simple green salad drizzled with lime vinaigrette can balance out the meal beautifully, and for a cozy touch, why not serve it alongside a hot cup of Mexican hot chocolate? Trust me; it’s the perfect way to wrap up a delicious meal!

Storage Tips

Wanna save some for later? Here’s how to keep your Chicken Enchilada Skillet tasty:

Refrigerate: Let any leftovers cool to room temperature, then store them in an airtight container in the fridge for up to 3-4 days.
Freeze: If you want to keep it longer, this dish freezes wonderfully! Portion it out into freezer-safe containers and store for up to 3 months.
Reheat: To reheat, simply warm it up on the stove over low heat, adding a splash of water if it seems dry. You can also microwave it in short bursts until heated through.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred or chop the chicken and add it after the veggies are cooked, mixing it in with the sauce to warm it through.

What’s the best way to make this dish spicier?

If you’re craving some heat, add diced jalapeños when cooking the chicken or opt for a spicier enchilada sauce. You can also serve hot sauce on the side for those who like to personalize their spice level!

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes work too! You can dice about 2-3 medium tomatoes and add them just like you would with the canned ones. They may require a bit more cooking time, so keep that in mind.

Is there a way to make this dish lower in calories?

You can lighten this dish by using less cheese or opting for reduced-fat cheese. Another option is to increase the amount of vegetables and reduce the amount of chicken for a heartier veggie version!

Conclusion

I hope this Chicken Enchilada Skillet brings as much warmth and joy to your kitchen as it does to mine. It’s such a wonderful way to bring friends and family together, even on those bustling weeknights. I would love to hear how yours turns out or any fun tweaks you try. Don’t hesitate to drop a comment below or share your experience! Happy cooking!

Savory Chicken Enchilada Skillet: Quick & Easy Recipe Guide

Author: antaki
Total Time: 30 minutes
Yield: 4 servings 1x

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Description

Discover a quick, flavorful chicken enchilada skillet dish. Perfect for busy nights, this easy recipe will satisfy your cravings tonight! (155 chars)

Ingredients

Scale

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, diced

1 teaspoon salt (to taste)

½ teaspoon black pepper

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon onion powder

2 cloves garlic, minced

1 bell pepper, diced

1 can (14 oz) black beans, drained and rinsed

1 cup canned diced tomatoes (with juice)

1 cup corn (frozen or canned)

1 cup enchilada sauce

1 cup shredded cheddar cheese

Chopped fresh cilantro for garnish

Optional toppings: sour cream, avocado, jalapeños, or lime wedges

Instructions

Heat the oil in a large skillet over medium heat.

Add the diced chicken to the skillet, season with salt, black pepper, chili powder, cumin, and onion powder. Cook until browned and cooked through (about 6-8 minutes).

Toss in the minced garlic and diced bell pepper, sauté for another 2-3 minutes until the peppers are soft.

Add black beans, diced tomatoes (with juices), and corn to the skillet. Stir to combine.

Pour in the enchilada sauce and bring to a gentle simmer.

Sprinkle shredded cheese over the top and cover until the cheese is melted.

Garnish with fresh cilantro and serve straight from the skillet.

Notes

A quick and easy Chicken Enchilada Skillet that is a one-pan wonder perfect for busy weeknights. It is filled with delicious flavors and minimal cleanup.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Mexican