One Pot Chicken Enchilada Skillet
A quick and easy one pot chicken enchilada skillet loaded with tender chicken, black beans, corn, and melted cheese, all simmered in a flavorful enchilada sauce. Perfect for a 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 1-inch pieces
1 small yellow onion, diced
3 cloves garlic, minced
1 cup enchilada sauce
1 cup low sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Mexican blend cheese
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Return the cooked chicken to the skillet.
Stir in enchilada sauce, chicken broth, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until heated through and slightly thickened.
Sprinkle shredded cheese evenly over the top of 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 hot directly from the skillet.