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Prepare Your Ingredients: Start by gathering all your ingredients—they’ll be ready to shine! Dice the onion and bell peppers while chopping chicken into bite-sized pieces. This step sets you up for easy cooking. Sauté The Veggies: Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the diced onions and bell peppers until they soften—about 5 minutes—releasing a sweet aroma as they cook. Add The Chicken: Stir in the chicken pieces with some salt and pepper. Cook until they turn golden brown on all sides; this usually takes about 6-8 minutes. You want them cooked through but still juicy! Mix In The Good Stuff: Add rinsed black beans, corn, and enchilada sauce to the skillet. Stir everything together until well combined; let it simmer for 5 minutes so those flavors can mingle beautifully. Cheesy Finish!: Sprinkle an even layer of shredded cheese over the skillet. Cover with a lid until melted, which should take about 3-4 minutes. The sight of bubbling cheese is worth its weight in gold! Garnish And Serve!: Remove from heat and sprinkle freshly chopped cilantro over top. Serve straight from the skillet with warm tortillas or tortilla chips—gather everyone around because it's time to feast!

Delicious Enchilada Skillet Recipe

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  • Author: Mery Mack
  • Total Time: 35 minutes
  • Yield: Serves 4

Description

Satisfy your cravings with this quick and flavorful Enchilada Skillet, featuring tender chicken, zesty black beans, and gooey cheese. Perfect for busy weeknights or cozy gatherings, this one-pan wonder will have everyone diving in for seconds. Enjoy the vibrant colors and enticing aromas that make mealtime feel like a festive celebration!

Ingredients

Scale
  • 4 boneless chicken breasts (about 1.5 lbs), diced
  • 1 can (15 oz) black beans, rinsed
  • 1 cup green enchilada sauce
  • 1 cup corn (fresh or frozen)
  • 2 cups shredded cheese (cheddar and Monterey Jack blend)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 medium onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers; sauté for about 5 minutes until softened.
  2. Stir in the diced chicken, seasoning with salt and pepper. Cook for 6-8 minutes until golden brown and cooked through.
  3. Mix in the black beans, corn, and enchilada sauce. Let it simmer for 5 minutes to allow flavors to meld.
  4. Sprinkle shredded cheese evenly on top; cover with a lid until melted (about 3-4 minutes).
  5. Remove from heat and garnish with fresh cilantro before serving with warm tortillas or tortilla chips.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Skillet
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/4 of the skillet (approximately 335g)
  • Calories: 450
  • Sugar: 3g
  • Sodium: 920mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 9g
  • Protein: 36g
  • Cholesterol: 100mg

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Find it online: https://meryrecipes.com/quick-delicious-enchilada-skillet-recipe-in-one-pan/