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Maxi’s Kitchen Creamy Chicken Enchilada Skillet

Maxis kitchen creamy chicken enchilada skillet - the image is a close-up of a plate of food. the plate is round and has a light brown color. on top of the plate, there is a serving of rice with chunks of chicken, corn, and black beans mixed in. the chicken is covered in a creamy orange sauce and is garnished with chopped cilantro and red onions. the rice is white and fluffy. the dish appears to be freshly cooked and ready to eat.
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A delicious and easy one-pan meal featuring tender chicken, creamy enchilada sauce, and melted cheese, all cooked together in a skillet for a comforting and flavorful dinner.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup green enchilada sauce
1 cup sour cream
1/2 cup chicken broth
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1/4 cup chopped fresh cilantro, plus extra for garnish
1 cup cooked white rice

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the diced chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper to the onions. Cook for 1 minute, stirring frequently, until fragrant.
Return the cooked chicken to the skillet and stir to combine with the onion and spices.
Pour in the green enchilada sauce, sour cream, and chicken broth. Stir well to combine all ingredients into a creamy sauce.
Add the black beans and corn kernels to the skillet and stir to incorporate.
Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top of the skillet mixture.
Cover the skillet with a lid and reduce the heat to low. Cook for 5-7 minutes until the cheese is melted and bubbly.
Remove the skillet from heat and stir in the chopped fresh cilantro.
Serve the creamy chicken enchilada skillet over cooked white rice, garnished with additional cilantro if desired.

Find it online: https://cookinglove.cookinglovely.com/maxis-kitchen-creamy-chicken-enchilada-skillet-one-pan-wonder/