Description
A delicious and easy one pot chicken enchilada skillet packed with tender chicken, black beans, corn, and melted cheese all simmered in a flavorful enchilada sauce.
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 (10-ounce) can red enchilada sauce
1 (14.5-ounce) can diced tomatoes, drained
1 cup low sodium 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 tablespoons chopped fresh cilantro
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes until browned on all sides but not fully cooked through. Remove chicken from skillet and set aside.
In the same skillet, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Return the chicken to the skillet. Stir in frozen corn, black beans, enchilada sauce, diced tomatoes, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Bring the mixture to a simmer, reduce heat to medium-low, cover, and cook for 10-12 minutes until the chicken is cooked through and the sauce has thickened slightly.
Remove the lid and sprinkle shredded cheddar and Monterey Jack cheeses evenly over the skillet.
Cover again and cook for 2-3 minutes until the cheese is melted.
Sprinkle chopped fresh cilantro on top before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes