Skillet Enchilada Chicken with Black Beans and Corn
User Reviews
4.4
Skillet Enchilada Chicken with Black Beans and Corn
Description
Skillet Enchilada Chicken with Black Beans and Corn starts by seasoning chicken tenders with a blend of chili powder, cumin, granulated garlic, oregano, salt, and pepper. The chicken cooks quickly in a lightly oiled skillet until done and tender. The skillet is then used to sauté green onions before adding diced green chiles, black beans, and corn. The reserved seasoning blend is mixed in and everything is coated in red enchilada sauce and brought to a simmer.
The cooked chicken is placed over the bean and corn mixture, and shredded cheese such as cheddar or Monterey Jack is sprinkled on top. Covered briefly to melt the cheese, the dish becomes warm and cheesy with well-integrated southwestern flavors. The black beans provide creaminess, corn adds sweetness, and the chiles bring mild heat.
This one-pan recipe suits weeknight dinners, offering protein, vegetables, and a saucy Tex-Mex flair in a convenient skillet preparation. It is ready to serve simply with optional toppings like cilantro, avocado, tomato, or sour cream if desired.
Ingredients
- 1 pound chicken tenders or chicken breasts
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin ground
- ½ teaspoon granulated garlic
- ½ teaspoon oregano crushed between the palms of your hands
- ¾ teaspoon kosher salt
- black pepper fresh ground, to taste
- 2 green onion sliced thin
- 4 ounces diced green chiles
- 15 ounces black beans rinsed and drained, low sodium
- 1 cup corn defrosted, frozen
- 1 cup Red Enchilada Sauce
- ½ cup cheese such as cheddar, monterey jack, or colby jack, shredded
- cilantro or plain Greek yogurt; for toppings
- green onions
- avocado
- tomato
- sour cream
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 DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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