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- 1 lb boneless, skinless chicken breasts, cut into small cubes - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper, diced - 1 can (10 oz) enchilada sauce - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels, drained - 2 cups cooked rice, white or brown - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and black pepper to taste - 1 ½ cups shredded cheese, like Cheddar or Monterey Jack - Fresh cilantro leaves, chopped The main ingredients create a great base for the dish. The chicken adds protein and flavor. The onion, garlic, and bell pepper give it a nice aroma. The additional ingredients, like the enchilada sauce and black beans, bring in the authentic enchilada taste. Corn adds sweetness, while rice makes it hearty. For a cheesy finish, you need a good amount of cheese. I recommend using a mix, so you get a rich taste. The cilantro at the end adds freshness and color. You can find the full recipe in the earlier section if you need more details. - Heat the olive oil in the skillet. - Season and sauté the chicken. First, grab a large skillet and heat the olive oil over medium heat. Once the oil is hot, add the chicken cubes. Make sure to season the chicken with salt, pepper, cumin, and chili powder. Sauté the chicken for about 5 to 7 minutes. Stir occasionally until the chicken turns golden and is no longer pink. This step ensures your chicken will be juicy and flavorful. - Incorporate onion, garlic, and bell pepper. - Cook until softened. Next, add the chopped onion, minced garlic, and diced bell pepper to the skillet. Stir them in with the chicken. Cook everything for about 3 to 4 minutes. The goal is to soften the veggies and let their flavors mingle. You'll know it's ready when the kitchen smells great! - Pour in enchilada sauce and add beans, corn, and rice. - Mix thoroughly and heat through. Now it's time to bring it all together! Carefully pour in the enchilada sauce. Then, add the drained black beans, corn, and cooked rice. Mix everything well so that the sauce coats all the ingredients. Heat this mixture for about 5 minutes. Stir occasionally to warm it evenly. This step is where you truly create a comforting and hearty dish. - Preheat the oven's broiler. - Sprinkle cheese and broil until melted. Before finishing up, preheat your oven’s broiler to high. Once the mixture is heated through, sprinkle the shredded cheese on top. Place the skillet under the broiler for 2 to 3 minutes. Keep a close eye on it! You want the cheese to melt and turn bubbly without burning. This step adds a delicious, gooey layer that pulls the dish together. Enjoy making this Cheesy Chicken Enchilada Skillet with the full recipe provided! - Always check that your chicken is fully cooked. The inside should be white, not pink. - Broil the cheese carefully. It melts fast, so keep an eye on it to avoid burning. - Spice up your dish! Add more chili powder or cumin based on your taste. - A splash of lime juice can bring a bright zing to your skillet. It adds freshness. - Serve the dish right from the skillet. It looks great and keeps it warm. - Garnish with chopped cilantro. It adds a pop of color and enhances the flavor. For the complete recipe with all details, check the Full Recipe. {{image_4}} You can switch things up with your Cheesy Chicken Enchilada Skillet. Try using turkey instead of chicken for a leaner option. If you want a plant-based meal, tofu works great too. You can also change the cheese. Cheddar adds a sharp taste, while Monterey Jack gives a creamy touch. Need it gluten-free? Use gluten-free enchilada sauce. For a vegan option, simply replace chicken and cheese with plant-based versions. There are many great products that taste amazing. This way, everyone can enjoy the dish! You can serve this dish in many ways. Warm tortillas are perfect for scooping up the enchiladas. Or, put it on a bed of lettuce for a fresh twist. For extra flavor, pair it with guacamole or salsa. These sides add a nice touch and make the meal even more fun. For the full recipe, check the details above! To keep your cheesy chicken enchilada skillet fresh, refrigerate it in an airtight container. This dish tastes best when enjoyed within 3-4 days. The flavors meld beautifully, making it even more delicious on the second day. When you want to enjoy your leftovers, reheat them in the skillet over medium heat. This method helps maintain the texture and flavor. If you're in a hurry, you can also use a microwave for quick reheating. For easy future meals, freeze the skillet in portions. This way, you can enjoy a hearty meal anytime. Make sure to thaw it overnight in the refrigerator before reheating. This keeps the dish flavorful and safe to eat. Enjoy your cheesy chicken enchilada skillet later with great taste! Yes, you can prepare Cheesy Chicken Enchilada Skillet ahead of time. Just cook the dish as directed. Once it's ready, let it cool down. Then, store it in the fridge or freezer. If you store it in the fridge, it stays good for 3-4 days. If you freeze it, it lasts for about 2-3 months. Reheat it when you're ready to enjoy this tasty meal. To kick up the heat, add jalapeños to the skillet. You can slice them and mix them in with the chicken and veggies. Another option is to use a spicy enchilada sauce. This sauce can really bring out the flavors and add that extra zing. Adjust the spice level to your liking for the perfect kick. You can serve Cheesy Chicken Enchilada Skillet with a few tasty sides. Tortilla chips work great for scooping. Guacamole adds a creamy touch. A fresh salad with crunchy veggies also pairs well. These sides balance the richness of the skillet and make for a fun meal. Absolutely! You can swap chicken for your favorite protein. Turkey or tofu are great choices. If you want a vegetarian dish, just leave out the meat. Use extra beans or veggies instead. The flavors will still shine through, making it a delicious option for everyone. This Cheesy Chicken Enchilada Skillet combines simple ingredients and easy steps. You learned how to prepare tasty chicken with veggies and cheese. Cooking tips help you avoid common mistakes, while variations offer fun options. Store leftovers for later meals, and answers to FAQs provide clarity. Enjoy making this dish your own, tailoring flavors and proteins to fit your taste. This recipe is sure to become a favorite for quick, delicious meals.

Cheesy Chicken Enchilada Skillet

Satisfy your cravings with this easy Cheesy Chicken Enchilada Skillet recipe! Enjoy tender chicken, vibrant veggies, and melted cheese all in one pan for a delicious and cozy meal. Perfect for busy weeknights, this dish is packed with flavor and can be on your table in just 25 minutes. Dive into the recipe now and treat your family to a cheesy delight that everyone will love. Click through to explore the full recipe and wow your taste buds!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into small, even cubes

1 tablespoon extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper, diced (choose any color for a vibrant dish)

1 can (10 oz) enchilada sauce (spicy or mild depending on preference)

1 can (15 oz) black beans, thoroughly drained and rinsed

1 cup corn kernels (can be frozen or canned, drained)

2 cups cooked rice (choose either white or brown)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper to taste

1 ½ cups shredded cheese (opt for Cheddar, Monterey Jack, or a blend)

Fresh cilantro leaves, chopped, for garnish

Instructions
 

In a large, deep skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the diced chicken, seasoning generously with salt, pepper, cumin, and chili powder. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

    Incorporate the chopped onion, minced garlic, and diced bell pepper into the skillet. Sauté for an additional 3-4 minutes, stirring frequently, until the vegetables are softened and fragrant.

      Carefully pour in the enchilada sauce, followed by adding the black beans, corn, and cooked rice. Stir everything together until well combined. Allow the mixture to heat through for about 5 minutes, stirring occasionally to ensure even warming.

        Meanwhile, preheat your oven’s broiler to high. Once the mixture is heated through, sprinkle the shredded cheese evenly over the top of the chicken and vegetable mixture.

          Place the skillet under the broiler for 2-3 minutes, watching closely, until the cheese is melted, bubbly, and lightly golden. Remove from the oven as soon as it reaches this stage to avoid burning.

            Let the skillet cool for a minute before serving. Garnish generously with freshly chopped cilantro for a burst of flavor and color.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Serving Suggestions: Serve the cheesy enchilada skillet directly from the pan for a rustic presentation, and accompany with tortilla chips or warm tortillas for an added crunch.