Chicken Enchilada Skillet
If you are craving Enchiladas, then make this Chicken Enchilada Skillet Recipe. It is the perfect one pan dinner that is loaded with delicious flavors.
Servings: 6
Cost: $14.10, $2.35 per Servings
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 15 ounce can black beans, drained and rinsed
- 1 14.5 ounce can diced tomatoes
- 1 10 ounce can red enchilada sauce
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 corn tortillas cut into 1-inch strips
- 1 ½ cups shredded Mexican blend cheese
- Optional toppings: sour cream sliced avocado, chopped cilantro
Instructions
- Heat 2 tablespoons olive oil in a large skillet or cast-iron skillet over medium-high heat. Add 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces, and cook for 5 to 7 minutes until browned. Remove the chicken from the skillet and set aside.
- n the same skillet, add 1 medium diced onion and 1 diced red bell pepper. Cook for 3 to 4 minutes until softened. Add 2 cloves minced garlic and cook for 30 seconds.
- Return the chicken to the skillet. Add 1 can black beans (15 ounces), drained and rinsed, 1 can diced tomatoes (14.5 ounces), 1 can red enchilada sauce (10 ounces), 1 cup corn kernels, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine, bring the mixture to a simmer, and cook for 10 minutes, stirring occasionally.
- Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in 6 corn tortillas, cut into 1-inch strips. Cook for 5 minutes until the tortilla strips have softened and absorbed some of the sauce.
- Sprinkle 1 ½ cups shredded Mexican blend cheese over the top. Cover the skillet and cook for 2 to 3 minutes until the cheese is melted.
- Remove from heat and let stand for 5 minutes before serving.
- Garnish with your choice of optional toppings, if desired and enjoy!
Notes
For a creamier texture, stir in 1/4 cup of sour cream just before adding the cheese.
For a spicier kick, use a hotter variety of enchilada sauce.
Refrigerate the leftovers in an airtight container for up to 5 days
Nutrition
Calories: 465kcal | Carbohydrates: 43g | Protein: 41g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 1035mg | Potassium: 992mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1333IU | Vitamin C: 36mg | Calcium: 401mg | Iron: 4mg
