Description
Chicken enchilada skillet brings comfort straight to your dinner table with a one-pan wonder that feeds hungry families fast. Melted cheese, tender chicken, and zesty sauce make this Mexican-inspired meal a weeknight champion that saves time and satisfies serious cravings.
Ingredients
Scale
Proteins:
- 1 pound chicken breast
- 1 cup shredded cheddar cheese
Vegetables:
- 1 onion
- 1 bell pepper
- 2 cloves garlic
- 1 zucchini
- 1 cup corn kernels
- 1 can diced tomatoes
- 1 can black beans
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 cup enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro
Instructions
- Dice 1 lb chicken breast into small, uniform pieces. Heat 2 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Sauté chicken for 5-6 minutes, stirring occasionally until fully cooked and golden brown.
- Remove chicken from skillet. Add 1 diced onion and 1 diced bell pepper to the same pan. Cook for 3-4 minutes until they soften and become translucent.
- Toss in 2 minced garlic cloves. Stir for 30 seconds until their aroma releases. Your kitchen will smell amazing at this point.
- Add 1 sliced zucchini, 1 can (14.5 oz) diced tomatoes, 1 drained can of black beans, and 1 cup corn kernels to the skillet. Mix thoroughly.
- Pour 1 cup enchilada sauce over the vegetables. Sprinkle 1 teaspoon each of cumin, chili powder, and smoked paprika. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Simmer the mixture for 5-7 minutes at 250°F. Let the flavors meld and sauce thicken slightly. Stir occasionally to prevent sticking.
- Return cooked chicken to the skillet. Gently combine with the vegetable mixture, ensuring even distribution.
- Sprinkle 1 cup shredded cheddar cheese over the top. Cover and cook for 2-3 minutes at 300°F until cheese melts completely.
- Remove from heat. Garnish with fresh chopped cilantro if desired. Serve immediately while hot and cheese is gooey.
Notes
- Dice chicken into uniform pieces to ensure even cooking and prevent dry or undercooked sections.
- Use a cast-iron skillet for better heat distribution and deeper flavor development during cooking.
- If watching carbohydrate intake, replace corn and beans with additional low-carb vegetables like cauliflower or spinach.
- Swap dairy cheese with dairy-free alternatives like nutritional yeast or vegan cheese for a plant-based version of this recipe.
- Prep Time: 5 minutes
- Cook Time: 16-23 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 437 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 90 mg