Description
A hearty and nutritious high-protein chicken enchilada skillet packed with tender chicken, black beans, corn, and a flavorful enchilada sauce, all topped with melted cheese for a satisfying meal.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 cup low-sodium chicken broth
1 cup enchilada sauce
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 reduced-fat cheddar cheese
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 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Stir in the black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Pour in the chicken broth and enchilada sauce, stirring to combine.
Reduce heat to medium-low and simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Sprinkle the shredded cheddar cheese evenly over the skillet mixture.
Cover the skillet with a lid and cook for 2-3 minutes until the cheese is melted.
Remove from heat and garnish with chopped fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes