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- 1 pound boneless, skinless chicken breasts - 1 tablespoon extra virgin olive oil - 1 medium yellow onion - 2 cloves garlic - 1 can (15 oz) black beans - 1 can (10 oz) enchilada sauce - 1 cup frozen corn kernels - 1 cup diced tomatoes - 1 teaspoon ground cumin - 1 teaspoon chili powder - Fresh cilantro leaves - Lime wedges For this Chicken Enchilada Skillet, you need simple but tasty ingredients. The star is the chicken. I prefer boneless, skinless chicken breasts for easy cooking. Start with a tablespoon of olive oil. This oil adds flavor and helps cook the chicken well. Next, grab a medium yellow onion and two cloves of garlic. These two bring great aroma and taste to our dish. I love using fresh garlic for its punchy flavor. Now, let's add some extra goodness. A can of black beans is a must. They add protein and fiber. Then, we need a can of enchilada sauce. This gives the dish its classic taste. We also want a cup of frozen corn. It adds a nice sweetness. Lastly, a cup of diced tomatoes brings freshness. You can use fresh or canned, depending on what you have. For seasoning, ground cumin and chili powder are key. They give the dish depth and warmth. Finally, fresh cilantro leaves and lime wedges will elevate the meal. They add brightness and flavor right when you serve it. Check out the Full Recipe for all the details on making this delicious meal! First, heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is warm, add one pound of diced chicken. Cook the chicken for about 5 to 7 minutes. Stir it often until it turns white and is no longer pink in the center. After cooking, take the chicken out of the skillet and set it aside on a plate. In the same skillet, add one medium yellow onion that you finely chopped, along with two minced cloves of garlic. Sauté these for about 3 to 4 minutes. Keep stirring until the onions turn soft and clear. This step adds a lovely aroma to your dish. Now, return the cooked chicken to the skillet. Add one can of drained and rinsed black beans, one cup of frozen corn, and one cup of diced tomatoes. Don’t forget to pour in one can of enchilada sauce, one teaspoon of ground cumin, and one teaspoon of chili powder. Sprinkle in some salt and black pepper to taste. Stir everything well to mix the flavors evenly. Next, lower the heat and let the mixture simmer for 5 to 10 minutes. This step helps the flavors blend nicely. Stir occasionally to stop the food from sticking to the bottom of the skillet. While the mixture simmers, preheat your oven's broiler. After simmering, sprinkle one and a half cups of shredded cheddar cheese on top. This will create a delicious cheesy layer. Place the skillet under the broiler for about 3 to 5 minutes. Broil until the cheese becomes bubbly and golden brown. Keep an eye on it to avoid burning. When finished, carefully take the skillet out of the oven. Let it cool for a minute. Then, garnish with fresh cilantro leaves and serve with lime wedges. This adds a fresh touch and brightens the dish. Enjoy your flavorful Chicken Enchilada Skillet! For more details, refer to the Full Recipe. To cook chicken perfectly, use fresh, high-quality chicken. Cut it into small, even pieces. This helps it cook faster and more evenly. Heat your skillet and add olive oil before adding the chicken. Cook until there is no pink left, about 5 to 7 minutes. For added flavor, marinate the chicken. You can use lime juice, cumin, or even a bit of salsa. This will make your chicken even tastier. You can boost the flavor of your dish with extra spices. I love adding smoked paprika or coriander for a unique taste. For heat, consider adding diced jalapeños or red pepper flakes. Start with a small amount, then taste. This way, you control the heat level. If you like it spicy, go bold! Serve your Chicken Enchilada Skillet with sides like rice or a fresh salad. Cornbread or tortilla chips also complement the dish well. For drinks, try a cold margarita or iced tea. To make serving special, consider using the skillet as a serving dish. This adds a rustic touch and keeps everything warm. Place lime wedges around the skillet for a pop of color and extra zest! {{image_4}} For a tasty meatless version, swap the chicken for chickpeas or mushrooms. You can use one can of chickpeas or about two cups of diced mushrooms. This change keeps the dish hearty and filling. Cook the veggies just until tender to ensure they don't get mushy. The cooking time remains about the same, so you won't need to adjust much. Just remember, using these ingredients will add a different flavor profile, but it’s still delicious! If you want to try different proteins, turkey and beef work well. Use one pound of ground turkey or beef in place of chicken. When using turkey, cook it until it's no longer pink, which takes about 7-8 minutes. For ground beef, it may take a bit longer, around 8-10 minutes. Drain the fat after browning for a healthier dish. Both options add a rich taste that complements the enchilada sauce. Feel free to add seasonal vegetables for extra color and nutrients. Bell peppers, zucchini, or spinach are excellent choices. Just chop them up and toss them in with the other ingredients. They will cook down nicely in the skillet. For toppings, think about adding fresh avocado or a dollop of sour cream. These toppings enhance the flavor and create a creamy texture that pairs well with the spicy enchiladas. You can find the full recipe to guide you through these variations! Store your chicken enchilada skillet in an airtight container. This keeps it fresh and tasty. You can refrigerate it for up to 3 days. If you plan to eat it later, cool it down before storing. This helps prevent moisture. To freeze the chicken enchilada skillet, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to seal it tightly. You can freeze it for up to 3 months. When you want to eat it, thaw it overnight in the fridge. This keeps the texture nice. Reheat your enchilada skillet in a skillet on low heat. Stir it often to keep it from sticking. You can also use the microwave. Cover it with a damp paper towel to avoid drying out. Add a splash of water if it looks dry. This keeps it moist and tasty. Yes, you can use pre-cooked chicken. This saves time and makes cooking easier. When using pre-cooked chicken, just add it to the skillet with other ingredients. You may need to reduce cooking time since the chicken is already cooked. This can help keep the dish juicy and tender. If you need a substitute for enchilada sauce, you can make your own. Mix tomato sauce with spices like cumin, chili powder, and garlic powder. You can also blend salsa with some broth for a quick option. This gives a fresh flavor to your skillet. To add some heat to your dish, try adding diced jalapeños. You can also use a hotter chili powder or cayenne pepper. For extra spice, add a splash of hot sauce to the mix. Adjust the heat to match your taste. Yes, this recipe is great for meal prep. You can cook it ahead of time and store it in the fridge. Just portion it out in containers for easy meals all week. Reheat when ready to enjoy a tasty meal. To keep leftovers fresh, place them in an airtight container. Store in the fridge for up to four days. If you want to keep it longer, freeze it for up to three months. When reheating, make sure it’s heated through for the best taste. This blog post covered how to create a tasty chicken enchilada skillet. We discussed essential ingredients, easy steps, and helpful tips. You can customize this dish with different proteins or flavors. Store leftovers safely to enjoy later. Don't forget to try out the variations for unique twists! With these instructions, you can make a dish that's both simple and delicious. Enjoy your cooking and the delight of sharing this meal.

Chicken Enchilada Skillet

Indulge in a delicious Cheesy Chicken Enchilada Skillet Delight that combines tender chicken, black beans, and vibrant veggies, all topped with bubbling cheddar cheese. This easy recipe takes just 30 minutes to prepare, making it perfect for busy weeknights. Discover how to create this flavorful one-pan meal that will wow your family and friends.
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced

1 tablespoon extra virgin olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

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

1 can (10 oz) enchilada sauce

1 cup frozen corn kernels

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper to taste

1 ½ cups shredded sharp cheddar cheese

Fresh cilantro leaves, for garnishing

Lime wedges, for serving

Instructions
 

Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken breast and cook for approximately 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. Once done, remove the chicken from the skillet and set it aside on a plate.

    Sauté Aromatics: In the same skillet, add the finely chopped onions and minced garlic. Sauté for about 3-4 minutes until the onions become translucent and fragrant, stirring frequently to prevent burning.

      Combine Ingredients: Return the cooked chicken to the skillet. Add the drained and rinsed black beans, frozen corn, diced tomatoes, enchilada sauce, ground cumin, chili powder, and a generous pinch of salt and black pepper. Stir all ingredients thoroughly to ensure an even distribution.

        Simmer for Flavors: Reduce the heat to low and let the mixture simmer for 5-10 minutes, allowing the flavors to meld together beautifully. Stir occasionally to prevent sticking.

          Prepare for Broiling: Preheat your oven broiler to high. Once the mixture has simmered, sprinkle the shredded sharp cheddar cheese evenly over the top for a delightful cheesy finish.

            Broil to Perfection: Place the skillet under the broiler for about 3-5 minutes, or until the cheese is bubbly and turns a lovely golden brown. Keep a vigilant eye on it to ensure it doesn't burn.

              Serve and Garnish: Carefully remove the skillet from the oven and let it cool for a minute. Garnish the dish with freshly chopped cilantro leaves and serve with lime wedges on the side for an excellent flavor boost.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve directly in the skillet for a rustic presentation, and place colorful lime wedges around the edge for an added pop of freshness!