Skillet Enchilada Chicken with Black Beans and Corn

Name: Skillet Enchilada Chicken with Black Beans and Corn
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound chicken tenders; 1 ½ teaspoons chili powder; 1 teaspoon ground cumin; ½ teaspoon granulated garlic; ½ teaspoon oregano; ¾ teaspoon kosher salt; fresh ground black pepper to taste; 2 green onions; 4 ounces diced green chiles; 15 ounces low sodium black beans; 1 cup frozen corn; 1 cup Red Enchilada Sauce; ½ cup shredded cheese; Cilantro, green onions, avocado, tomato and sour cream or plain Greek yogurt for toppings

User Reviews

4.4

141 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
390 kcal
Course
Dinner
Cuisine
American, Mexican

Skillet Enchilada Chicken with Black Beans and Corn

Lindsey Herring

Report

Skillet Enchilada Chicken with Black Beans and Corn is a quick and easy Mexican dinner that will be on your table in 30 minutes!

Share:

I Made This!

105 people made this

Print

28 people printed this

Save this

84 people saved this

Ingredients

Servings

1 pound chicken tenders, or chicken breasts
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon granulated garlic
½ teaspoon oregano, crushed between the palms of your hands
¾ teaspoon kosher salt
fresh ground black pepper to taste
2 green onions, sliced thin
4 ounces diced green chiles
15 ounces low sodium black beans, rinsed and drained
1 cup frozen corn, defrosted
1 cup Red Enchilada Sauce
½ cup shredded cheese, such as cheddar, monterey jack, or colby jack
Cilantro, green onions, avocado, tomato and sour cream or plain Greek yogurt for toppings

Add to Shopping List

Instructions

In a small bowl combine the spices. Rub the chicken tenders with half of the mixture and reserve the other half. Heat a cast iron or non-stick skillet over medium-high heat. Spray with cooking spray or add a couple teaspoons of olive oil to the hot skillet.
Place the chicken into the skillet and cook for approximately 3-4 minutes before flipping it over and cooking another 3-4 minutes. When the chicken is cooked through remove it from the skillet and onto a plate.
Turn the heat down to medium and add a little more oil to the skillet. Add in the green onions and saute for a minute then add in the green chiles, black beans, corn and remaining spice mixture. Stir everything together then pour in the enchilada sauce. Stir again until everything is coated in the sauce and bring the mixture to a simmer.
Place the cooked chicken tenders on top of the black bean and corn mixture and top with the shredded cheese. Cover with a lid or piece of foil and cook for another couple minutes or until the cheese is melted.
Serve immediately topped with chopped cilantro, green onions, avocado, tomato and sour cream or plain Greek yogurt.

Nutrition Information

Show Details

Calories 390kcal (20%) Carbohydrates 43g (14%) Protein 40g (80%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 84mg (28%) Sodium 1306mg (54%) Fiber 13g (52%) Sugar 4g (8%)