Description
This Chicken Enchilada Skillet Recipe is a quick and easy way to enjoy classic enchiladas in one pan!
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup corn
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes
- 1/2 cup enchilada sauce
- 2 cups shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Add onion and garlic, cooking until onion is translucent.
- Stir in corn, black beans, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper. Mix well.
- Top with shredded cheese and cover until cheese is melted.
- Serve hot, garnished with your favorite toppings.
Notes
- This dish can be customized with your choice of beans or vegetables.
- For a spicier version, add diced jalapeños or hot sauce.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg