One Pot Chicken Enchilada Skillet
A quick and flavorful one pot chicken enchilada skillet loaded with tender chicken, black beans, corn, and melted cheese, all simmered in a savory enchilada sauce. Perfect for an easy weeknight dinner!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 small yellow onion, diced
2 cloves garlic, minced
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
1 cup enchilada sauce
1/2 cup chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Mexican blend cheese
2 tablespoons chopped fresh cilantro
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add chicken pieces to the skillet and cook for 5-6 minutes until browned on all sides.
Stir in black beans, corn, enchilada sauce, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Bring the mixture to a simmer, cover, and cook for 10 minutes until the chicken is cooked through and flavors have melded.
Remove the lid and sprinkle shredded cheese evenly over the skillet.
Cover again and cook for 2-3 minutes until the cheese is melted.
Remove from heat and garnish with chopped fresh cilantro before serving.