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.
