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For this tasty dish, you need: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) sweet corn, drained These main ingredients form the base of the dish. The chicken adds protein, while the black beans and corn bring fiber and sweetness. The onion and garlic add depth and aroma to the meal. Next, gather these flavorful spices and sauces: - 1 can (10 oz) red enchilada sauce - 1 teaspoon chili powder - 1 teaspoon ground cumin - Salt and pepper to taste The enchilada sauce gives the dish its signature taste. Chili powder and cumin add warmth and a hint of spice. Salt and pepper tie all the flavors together, making each bite delicious. Finally, for that cheesy goodness, you will need: - 1 cup shredded sharp cheddar cheese - 1 cup shredded Monterey Jack cheese - Fresh cilantro, chopped, for garnish - Sour cream, for serving The combination of cheddar and Monterey Jack melts beautifully, creating a gooey topping. Fresh cilantro adds a pop of color and flavor, while sour cream offers a creamy finish. Enjoy every bite of this delightful family meal! {{ingredient_image_2}} 1. Heat a large skillet over medium heat. Add one tablespoon of olive oil. 2. Once the oil shimmers, add one pound of diced chicken. Season it with salt and pepper. 3. Cook for about 6-8 minutes. Stir occasionally until the chicken turns golden brown. 4. Next, add one small chopped onion and two minced garlic cloves. Sauté for 2-3 minutes. The onion should become soft and translucent. 1. Now, mix in one can of drained black beans and one can of drained sweet corn. 2. Pour in one can of red enchilada sauce. Add one teaspoon of chili powder and one teaspoon of ground cumin. 3. Stir everything together until it combines well. Let it simmer for about 5 minutes. This helps the flavors meld together. 1. Reduce the heat to low. Sprinkle one cup of shredded cheddar and one cup of Monterey Jack cheese on top. 2. Cover the skillet and cook for another 5 minutes. The cheese should melt and bubble. 3. Remove from heat. Garnish with fresh chopped cilantro. Serve right away with a dollop of sour cream. To make sure your chicken cooks evenly, cut it into small pieces. This helps it cook faster and more evenly. I always use boneless, skinless chicken breasts for this dish. They stay moist and have great flavor. If you prefer, you can use thighs for more richness. To boost flavor, try adding spices like smoked paprika or onion powder. These can add depth and warmth. Another key tip is to let your skillet simmer. This step lets the flavors blend. Simmer for a good five minutes, and you’ll notice a big difference. For the best melt, use sharp cheddar and Monterey Jack cheese. They melt beautifully and create that gooey texture we all love. To achieve perfect gooeyness, cover the skillet while the cheese melts. This traps the heat and helps it melt evenly. Pro Tips Use Cooked Chicken: For a quicker meal, use pre-cooked rotisserie chicken instead of raw chicken breasts. Just add it during the last few minutes of cooking to heat through. Customize the Heat: Adjust the spice level by adding diced jalapeños or using spicy enchilada sauce if you prefer a kick in your dish. Cheese Variations: Feel free to experiment with different types of cheese, such as pepper jack for additional spice or mozzarella for a milder flavor. Make it Vegetarian: Substitute the chicken with additional beans or sautéed vegetables like bell peppers and zucchini for a delicious vegetarian version. {{image_4}} You can switch up the protein in this dish. Ground turkey or beef works well. Cook the meat until it's browned, just like the chicken. For a vegetarian option, try using black beans or lentils. Both add great flavor and protein. Adding veggies boosts nutrition and taste. Bell peppers add crunch and color. Dice them and toss them in with the onion. Zucchini is another good choice. You can also use seasonal vegetables like spinach or squash. They bring freshness and variety to your skillet. Want to change the texture? Add more beans or grains like quinoa or rice. This gives you a heartier meal. If you like heat, mix in some jalapeños. They will spice things up nicely. Just chop them and stir them in. To keep your Cheesy Chicken Enchilada Skillet fresh, let it cool first. Then, place it in an airtight container. This helps avoid moisture loss. Store it in the fridge for up to three days. Use clear containers to see what's inside. This makes it easier to grab meals quickly. For the best reheating, use the stove. Place the skillet on low heat and stir occasionally. This helps the dish heat evenly. You can also use the microwave. Put the dish in a microwave-safe bowl. Cover it with a lid or microwave-safe wrap. Heat in short bursts, stirring in between. This keeps it from getting soggy. You can freeze the skillet before or after cooking. If freezing before cooking, assemble everything in a freezer-safe container. Make sure to label it with the date. To freeze after cooking, let it cool completely first. Then, transfer it to a freezer-safe container. Thaw it overnight in the fridge before reheating. Cook it on the stove or microwave until hot. Yes, you can make this dish ahead of time. Prepare the Cheesy Chicken Enchilada Skillet as directed. Let it cool down a bit. Then, store it in an airtight container in the fridge. It will stay fresh for up to three days. When you're ready to eat, reheat it on the stove or in the oven. If you want to save time, chop the chicken, onion, and garlic a day before. This way, you can cook it faster. This dish pairs well with many sides. Here are some great options: - Rice: White or brown rice works well. - Tortillas: Soft flour or corn tortillas can complement the dish. - Salad: A fresh green salad adds a nice crunch. - Guacamole: Creamy guacamole enhances the flavors. - Pico de Gallo: This fresh salsa brings a burst of flavor. Each side dish can add more enjoyment to your meal. Yes, this recipe can fit different diets. Here are some options: - Gluten-free: Use gluten-free enchilada sauce and check other ingredients. - Dairy-free: Substitute cheese with dairy-free cheese and skip sour cream. - Vegetarian: Replace chicken with extra beans or vegetables. You can easily adapt this dish to fit your needs. This Cheesy Chicken Enchilada Skillet offers tasty ingredients, easy steps, and simple tips. You learned how to cook chicken, mix in spices, and melt cheese to perfection. I shared variations and storage ideas for your leftovers. Remember, you can adjust spices and protein based on your taste. Enjoy this versatile dish when you crave comfort and flavor. It’s quick, satisfying, and perfect for busy nights. Now, it’s time to gather your ingredients and get cooking!

Cheesy Chicken Enchilada Skillet

A delicious and easy one-pan meal featuring chicken, black beans, corn, and melted cheese in a flavorful enchilada sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can black beans, drained and rinsed thoroughly
  • 1 can sweet corn, drained
  • 1 can red enchilada sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh cilantro, chopped
  • for serving Sour cream

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the diced chicken. Season generously with salt and pepper, and sauté for about 6-8 minutes or until the chicken is golden brown and fully cooked, stirring occasionally to ensure even cooking.
  • Add the finely chopped onion and minced garlic to the skillet. Sauté this mixture for 2-3 minutes, stirring frequently until the onion becomes soft and translucent.
  • Incorporate the drained black beans, sweet corn, enchilada sauce, chili powder, and cumin into the skillet. Stir everything together until well combined. Allow the mixture to simmer for about 5 minutes, so the flavors can meld harmoniously.
  • Reduce the heat to low and evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the chicken and bean mixture. Cover the skillet with a lid and let it cook for another 5 minutes, or until the cheese is melted, bubbling, and deliciously gooey.
  • Remove the skillet from heat. Garnish with fresh chopped cilantro for a burst of color and flavor. Serve right away, accompanied by a dollop of sour cream for a creamy touch.

Notes

Serve with sour cream and fresh cilantro for added flavor.
Keyword cheesy, chicken, enchiladas, quick meal, skillet