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One-pan meals have gained immense popularity in recent years, and for good reason. In today’s fast-paced world, many home cooks are seeking ways to simplify their dinner preparation without sacrificing flavor or nutrition. The Cheesy Chicken Enchilada Skillet exemplifies the beauty of one-pan cooking. With everything cooked in a single skillet, you’ll find that not only is the cooking process streamlined, but cleanup is also a breeze. No need for multiple pots and pans cluttering your kitchen; simply sauté, simmer, and serve right from the pan.

Cheesy Chicken Enchilada Skillet

Explore the vibrant flavors of a Cheesy Chicken Enchilada Skillet, a delicious one-pan meal that's perfect for busy weeknights. This recipe combines tender chicken with zesty enchilada sauce, black beans, corn, and gooey cheese for a satisfying and nutritious dinner that everyone will love. With its customizable ingredients, easy cleanup, and rich flavor, it's a comforting dish that quickly becomes a family favorite. Dive into this delightful culinary adventure today!
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Ingredients
  

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

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 can (10 oz) enchilada sauce (choose between red or green for your preference)

1 cup frozen corn kernels

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

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 cups cooked white rice (or substitute with quinoa for a healthier option)

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

Fresh cilantro, chopped (for a bright garnish)

Sliced jalapeños (optional, for those who like extra heat)

Instructions
 

Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken and season it with salt, pepper, and half of the spices: cumin, chili powder, and smoked paprika. Sauté the chicken for about 6-7 minutes, or until it is cooked through and no longer pink in the center. Remove the chicken from the skillet and set it aside on a plate.

    Sauté Aromatics: Without cleaning the skillet, add the diced onion to the remaining oil. Sauté the onion for about 3-4 minutes, or until it becomes soft and translucent. Next, stir in the minced garlic and continue to cook for an additional 30 seconds, just until fragrant.

      Combine Ingredients: Return the sautéed chicken to the skillet, then pour in the enchilada sauce. Add the frozen corn and rinsed black beans, along with the remaining spices (cumin, chili powder, smoked paprika). Stir everything together, ensuring an even distribution of ingredients. Allow the mixture to simmer for about 5 minutes, letting the flavors meld.

        Incorporate Rice: Gently fold in the cooked rice (or quinoa) with the chicken and sauce mixture. Stir thoroughly until everything is combined and the rice is heated through, approximately another 2-3 minutes.

          Cheese It Up: Sprinkle the shredded cheddar and Monterey Jack cheese generously over the top of the skillet mixture. Cover with a lid and let it sit for about 3-5 minutes, allowing the cheese to melt into a delicious, gooey layer.

            Garnish and Serve: Once the cheese is melted and bubbly, remove the skillet from the heat. Garnish with a sprinkle of fresh chopped cilantro and, if desired, some spicy sliced jalapeños for an extra kick. Serve hot and enjoy your flavorful, cheesy dish!

              Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings