Maxi’s Kitchen Creamy Chicken Enchilada Skillet
A delicious and creamy chicken enchilada skillet packed with tender chicken, creamy sauce, and melted cheese, perfect for a quick and comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 small yellow onion, diced
2 cloves garlic, minced
1 cup enchilada sauce
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup canned black beans, drained and rinsed
1 cup canned corn kernels, drained
1/4 cup chopped fresh cilantro
4 large flour tortillas, cut into strips
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
In the same skillet, add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the enchilada sauce, sour cream, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to combine.
Add the black beans, corn, and cooked chicken back into the skillet. Stir to coat everything in the sauce.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the mixture.
Place the tortilla strips on top of the cheese layer.
Cover the skillet with a lid and cook on low heat for 5-7 minutes, or until the cheese is melted and the tortillas are slightly softened but still hold some texture.
Remove from heat and sprinkle chopped fresh cilantro over the top.
Serve warm directly from the skillet.