Description
This Chicken Enchilada Skillet recipe is a quick and easy way to enjoy the flavors of enchiladas in a one-pan meal. Loaded with shredded chicken, beans, corn, and cheese, this Mexican-inspired dish is perfect for a delicious weeknight dinner.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 (10 oz) can red enchilada sauce
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10 oz) can diced tomatoes with green chiles, drained
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- 1 ½ cups shredded Mexican blend cheese
- 6 small corn tortillas, cut into strips
Garnish:
- Chopped cilantro
- Sliced green onions
Instructions
- Heat olive oil: In a large skillet over medium heat, sauté onion until softened. Add garlic and cook briefly.
- Add ingredients: Stir in chicken, enchilada sauce, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper. Simmer.
- Combine: Fold in tortilla strips and half of the cheese. Top with remaining cheese.
- Cook: Cover and cook until cheese melts and mixture is heated through.
- Serve: Garnish with cilantro and green onions before serving.
Notes
- Serve with sour cream, avocado slices, or a squeeze of lime for added flavor.
- Flour tortillas can be used instead of corn tortillas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg
