Cheesy Chicken Enchilada Skillet

If you’re on the lookout for a quick, delicious, and satisfying meal that brings the warmth of Mexican cuisine to your family dinner table, then the Cheesy Chicken Enchilada Skillet is a must-try. This one-pan wonder combines tender chicken, zesty enchilada sauce, and a generous helping of cheese, all cooked together to create a comforting dish that is bursting with flavor.

Discover the comfort of home-cooked meals with this Cheesy Chicken Enchilada Skillet recipe! Perfect for busy weeknights, this one-pan dish combines tender chicken, zesty enchilada sauce, and melted cheese for a satisfying family meal. Packed with nutrition from vegetables and customizable for various tastes, it's a comforting and delicious dinner option. Follow simple step-by-step instructions to create a flavorful, hearty dish that everyone will love!

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 can (10 oz) enchilada sauce (red or green, your choice)

1 cup frozen corn

1 can (15 oz) black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

2 cups cooked white rice (or quinoa for a healthier alternative)

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Instructions

Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, and half of the cumin, chili powder, and smoked paprika. Sauté until the chicken is cooked through and no longer pink, about 6-7 minutes. Remove the chicken and set aside.

Sauté Aromatics: In the same skillet, add the diced onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Combine Ingredients: Return the cooked chicken to the skillet. Add the enchilada sauce, corn, black beans, and remaining spices (cumin, chili powder, smoked paprika). Stir well to combine and let simmer for 5 minutes.

Add Rice: Mix in the cooked rice and stir until well combined with the chicken and sauce mixture. Allow everything to heat through for another 2-3 minutes.

Cheese It Up: Sprinkle the cheddar and Monterey Jack cheese over the top of the skillet. Cover with a lid and allow the cheese to melt, about 3-5 minutes.

Garnish and Serve: Remove the skillet from heat. Garnish with fresh cilantro and sliced jalapeños if desired. Serve hot and enjoy!

Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings