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In today’s fast-paced world, the need for quick yet delicious meal options has never been more relevant. Enter the Cheesy Chicken Enchilada Skillet—a delightful one-pan dish that promises to deliver a burst of flavors and satisfaction in every bite. This recipe has gained popularity among busy families and individuals alike for its ability to combine convenience with taste, making it a go-to option for weeknight dinners.

Cheesy Chicken Enchilada Skillet

Discover the ultimate weeknight meal with this Cheesy Chicken Enchilada Skillet! This one-pan dish is packed with juicy chicken, colorful vegetables, and a creamy enchilada sauce, all topped with melted cheese. Perfect for busy kitchens, it combines convenience and flavor, allowing for easy cleanup and quick cooking. Whether you’re impressing guests or feeding the family, this customizable recipe offers something everyone will love. Dive into this delicious experience today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (10 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

2 cups enchilada sauce (homemade or store-bought)

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper, to taste

2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for garnish)

Sour cream (optional, for serving)

Instructions
 

Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Once hot, add the chicken pieces, season with salt and pepper, and sauté for about 5-7 minutes, or until the chicken is cooked through and browned. Remove the chicken from the skillet and set aside.

    Sauté Vegetables: In the same skillet, add the diced onion and bell pepper. Cook for about 3-4 minutes, until softened. Add the minced garlic and continue cooking for another minute until fragrant.

      Combine Ingredients: Return the cooked chicken to the skillet. Stir in the diced tomatoes (with juices), black beans, corn, enchilada sauce, chili powder, and cumin. Mix everything together until well combined.

        Simmer: Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.

          Add Cheese: Sprinkle the shredded cheese evenly over the top of the skillet mixture. Cover the skillet with a lid and cook for another 3-5 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Once the cheese has melted, remove the skillet from heat. Garnish with fresh cilantro and diced avocado. Serve hot with a dollop of sour cream, if desired.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings