A hearty and protein-packed chicken enchilada skillet loaded with tender chicken, black beans, corn, and a flavorful enchilada sauce, topped with melted cheese and fresh cilantro. Perfect for a quick and nutritious dinner.
1 tablespoon olive oil
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 cup low sodium chicken broth
1 cup enchilada sauce
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 reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro
4 small whole wheat tortillas, cut into strips
Heat olive oil in a large skillet over medium-high heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the skillet and cook for 6-8 minutes until browned and cooked through, stirring occasionally.
Stir in the black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Pour in the chicken broth and enchilada sauce, stirring to combine all ingredients.
Bring the mixture to a simmer, reduce heat to medium-low, and cook for 8-10 minutes until the sauce thickens slightly.
Stir in the tortilla strips and cook for 2 minutes to soften them.
Sprinkle shredded cheddar cheese evenly over the skillet mixture.
Cover the skillet with a lid and cook for 2-3 minutes until the cheese is melted.
Remove from heat and garnish with chopped fresh cilantro.
Serve the chicken enchilada skillet hot, directly from the pan.