Description
An easy one-pan chicken enchilada skillet made with tender chicken, enchilada sauce, beans, tortillas, and melted cheese for a quick and comforting weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 cup red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 small corn tortillas, cut into strips
- 1 cup shredded cheddar or Mexican-blend cheese
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook for 5–6 minutes until lightly browned.
- Add chopped onion and cook for 2–3 minutes until softened.
- Stir in garlic, chili powder, cumin, and paprika; cook for 30 seconds until fragrant.
- Pour in enchilada sauce, then add black beans and corn. Stir to combine.
- Add tortilla strips and gently fold them into the mixture.
- Sprinkle shredded cheese evenly over the top.
- Cover the skillet and cook for 5–7 minutes until cheese is melted and everything is heated through.
- Remove from heat, garnish with cilantro if desired, and serve warm.
Notes
- You can use rotisserie chicken to save time.
- Swap black beans for pinto beans if preferred.
- Add jalapeños or hot sauce for extra heat.
- This dish pairs well with sour cream or avocado on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired