Chicken Enchilada Skillet
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
465 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchilada Skillet
Description
The recipe begins by browning bite-sized chicken pieces in olive oil, providing a seared flavor base. Sautéed onions and red bell peppers add sweetness and softness, with garlic contributing aromatic depth. Black beans, diced tomatoes, a can of enchilada sauce, corn kernels, and spices including cumin and chili powder are combined to build a richly flavored, saucy mixture that simmers to meld the ingredients. Strips of corn tortillas are stirred in and cooked enough to soften and absorb the sauce, providing body and variation in texture.
The dish is finished with a generous sprinkle of shredded Mexican blend cheese melted under cover, creating a creamy, cohesive topping. Optional garnishes like sour cream, avocado, and fresh cilantro can be added to suit taste and add freshness. It’s convenient for weeknight dinners as it cooks mostly in one skillet and incorporates several protein and vegetable elements.
Leftover skillet can be stored airtight in the refrigerator up to five days. For a creamier dish, sour cream can be stirred in before the cheese step, and spiciness adjusted by choosing hotter enchilada sauce varieties.
Ingredients
- 1 1/2 pounds chicken breast cut into 1-inch pieces, boneless skinless
- 2 tablespoons olive oil
- 1 onion diced, medium
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 black beans 15 ounce can, drained and rinsed
- 1 diced tomatoes 14.5 ounce can
- 1 Red Enchilada Sauce 10 ounce can
- 1 cup corn kernels
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 corn tortillas cut into 1-inch strips
- 1 1/2 cups Mexican blend cheese shredded
- sour cream sliced avocado, chopped cilantro, optional toppings
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add onion and bell pepper. Cook until softened, about 3-4 minutes. Add garlic and cook for another 30 seconds.
- Return chicken to the skillet. Add black beans, diced tomatoes, enchilada sauce, corn, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in the tortilla strips. Cook for another 5 minutes until they've softened and absorbed some of the sauce.
- Sprinkle cheese over the top. Cover the skillet and cook for 2-3 minutes until the cheese is melted.
- Remove from heat and let stand for 5 minutes before serving.
- Garnish with your choice of optional toppings, if desired and enjoy!
Notes
- Stir in 1/4 cup sour cream just before adding the cheese for a creamier texture.
- Use a spicier enchilada sauce if you prefer more heat.
- Store leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 41g | 82% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 90mg | 30% |
| Sodium | 1035mg | 43% |
| Potassium | 992mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 1333IU | 27% |
| Vitamin C | 36mg | 40% |
| Calcium | 401mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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