Description
Whip up this chicken enchilada skillet for a quick and satisfying meal that brings Mexican-inspired flavors straight to your dinner table. Packed with tender chicken, melted cheese, and zesty sauce, this one-pan wonder makes weeknight cooking a delicious breeze.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
- 1 can 15 oz black beans
Vegetables and Aromatics:
- 1 medium onion
- 1 red bell pepper
- 1 green bell pepper
- 3 cloves fresh garlic
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 cup corn kernels
Seasonings and Cheese:
- 1 packet 1 oz taco seasoning
- 2 cups shredded cheese
- 2 teaspoons olive oil
- Fresh cilantro
Instructions
- Chop your 4 chicken breasts into quarter-inch uniform cubes to ensure even cooking.
- Warm 2 teaspoons olive oil in a 12-inch skillet at medium heat (375°F) for 1-2 minutes.
- Add chicken pieces and sear until golden brown and fully cooked, stirring occasionally for 6-7 minutes.
- Toss 3 minced garlic cloves, 1 diced onion, red and green bell peppers into the skillet, sautéing for 4 minutes until vegetables soften.
- Pour 14.5 ounces fire-roasted tomatoes, 15 ounces drained black beans, and 1 cup corn kernels into the skillet, stirring to combine.
- Sprinkle entire 1-ounce packet of taco seasoning across the mixture, blending thoroughly and allowing ingredients to meld for 5 minutes.
- Distribute 2 cups shredded cheese evenly across the surface, covering skillet with lid and melting for 3 minutes.
- Remove from heat and scatter fresh chopped cilantro on top if desired before serving directly from skillet.
Notes
- Use boneless, skinless chicken breasts or thighs for the most tender and flavorful results.
- Customize the spice level by adjusting the amount of taco seasoning or adding a dash of hot sauce.
- For a low-carb version, replace corn and beans with cauliflower rice or extra vegetables.
- Make this dish gluten-free by using a certified gluten-free taco seasoning blend.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 44 g
- Cholesterol: 95 mg