Description
A quick and flavorful one pot chicken enchilada skillet that combines tender chicken, black beans, corn, and enchilada sauce for a delicious and easy dinner.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 small yellow onion, diced
3 cloves garlic, minced
1 cup frozen corn kernels
1 (15-ounce) can black beans, drained and rinsed
1 cup enchilada sauce
1/2 cup chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 green onions, sliced
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken pieces to the skillet and season with cumin, chili powder, smoked paprika, salt, and black pepper.
Cook the chicken for 5-6 minutes, stirring occasionally, until browned and cooked through.
Add the frozen corn, black beans, enchilada sauce, and chicken broth to the skillet. Stir to combine.
Bring the mixture to a simmer, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the skillet.
Cover the skillet with a lid and cook for 2-3 minutes until the cheese is melted.
Remove from heat and garnish with sliced green onions and chopped cilantro.
Serve hot, straight from the skillet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes