Description
An irresistible chicken enchilada skillet recipe that is quick, easy, and packed with flavor, perfect for busy weeknights or any casual gathering. This one-pan wonder combines tender chicken, savory enchilada sauce, and melted cheese for a comforting and delicious meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 packet (1 ounce) enchilada seasoning
- 1 can (10 ounces) red enchilada sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños
Instructions
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken pieces and season with enchilada seasoning. Cook until browned on all sides and cooked through.
- Stir in enchilada sauce, black beans, and corn. Bring to a simmer.
- Sprinkle Monterey Jack and cheddar cheese evenly over the top.
- Cover the skillet and cook for 5-7 minutes, or until the cheese is melted and bubbly.
- Serve hot, with your favorite toppings. This irresistible chicken enchilada skillet is ready to enjoy.
Notes
- For a spicier dish, use hot enchilada sauce or add a pinch of cayenne pepper.
- If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before adding cheese and baking.
- This chicken enchilada skillet is also delicious with added chopped onions or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 skillet serving
- Calories: approx. 450
- Sugar: approx. 5g
- Sodium: approx. 800mg
- Fat: approx. 20g
- Saturated Fat: approx. 8g
- Unsaturated Fat: approx. 12g
- Trans Fat: 0g
- Carbohydrates: approx. 30g
- Fiber: approx. 7g
- Protein: approx. 35g
- Cholesterol: approx. 100mg