Chicken Enchilada Skillet: Easy and Flavorful Weeknight Dinner
A quick and delicious chicken enchilada skillet recipe perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned and cooked through.
- Add onion and garlic, cooking until softened.
- Stir in black beans, corn, enchilada sauce, cumin, and chili powder.
- Cook for an additional 5 minutes, stirring occasionally.
- Sprinkle cheese on top and cover until melted.
- Garnish with fresh cilantro and serve.
Notes
- For extra spice, add diced jalapeños.
- This dish can be made ahead of time and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Skillet, weeknight dinner, quick recipe