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- Extra-virgin olive oil - Boneless, skinless chicken breasts - Onions, garlic, and bell peppers To start, you need a few key ingredients for your Easy Chicken Enchilada Skillet. First, grab some extra-virgin olive oil. This will help cook the chicken and veggies nicely. Next, you want boneless, skinless chicken breasts. Cut them into 1-inch cubes for even cooking. Don’t forget onions, garlic, and bell peppers. These add great flavor and color to your dish. - Black beans and corn - Enchilada sauce - Shredded cheese Now, let’s add some flavor boosters. I recommend using black beans and corn. They not only taste great but also add texture. Next, you need enchilada sauce. This is the heart of the dish. It gives that classic taste we all love. Lastly, grab some shredded cheese. I suggest sharp cheddar or a Mexican blend for a flavorful kick. - Ground cumin and smoked paprika - Salt and pepper - Fresh cilantro and avocado for serving Seasoning is key to making your skillet shine. Ground cumin and smoked paprika are must-haves. They bring warmth and depth to the dish. Remember to add salt and pepper to taste. For a finish, fresh cilantro gives a bright note. Slices of avocado on the side are optional but so delicious. For the full cooking process, check out the Full Recipe. - Heat the olive oil: Pour 2 tablespoons of olive oil into a large skillet. Set the heat to medium. Wait until the oil is hot but not smoking. - Cook the cubed chicken: Add 1 pound of cubed chicken to the skillet. Season it with salt, pepper, cumin, and paprika. Cook for about 5-7 minutes. Stir often until the chicken turns golden brown and is cooked through. - Add diced onion, garlic, and bell pepper: Toss in 1 medium diced onion, 2 minced garlic cloves, and 1 chopped bell pepper. - Cook until soft: Sauté the mix for around 3-4 minutes. You want the onion to be clear and the veggies to be soft. - Incorporate beans, corn, and enchilada sauce: Stir in 1 can of black beans, 1 cup of corn, and 1 can of enchilada sauce. - Let ingredients simmer: Mix everything well. Reduce the heat and let the skillet simmer for 5 minutes. This helps the flavors mix. - Melt the cheese: Sprinkle 1 cup of shredded cheese on top. Cover the skillet and lower the heat. Let it cook for 2-3 minutes to melt the cheese. - Garnish and serve: Once the cheese is melted, remove from heat. Top with fresh cilantro leaves. Serve hot with avocado slices on the side. Enjoy your delicious meal! - Use pre-cooked chicken for faster preparation. This saves time and effort. - Customize spice levels to your preference. Add more heat with jalapeños or less with mild sauce. - Serve directly from the skillet. It looks inviting and keeps the dish warm. - Add sides like tortillas or rice. This makes for a complete and satisfying meal. - Use a large, heavy skillet. A cast-iron skillet works great for even cooking. - Essential kitchen gadgets include a sharp knife for cutting chicken and a sturdy spatula for stirring. Try these tips to make your Easy Chicken Enchilada Skillet a hit every time! For the full recipe, check out the link above. {{image_4}} You can easily make this dish vegetarian. Just skip the chicken. Instead, use zucchini or mushrooms. These veggies add great flavor and texture. Slice them up and cook them the same way as the chicken. They will soak up all the tasty spices and sauce. Always feel free to mix and match your favorite vegetables. Want to change the flavor? Try using different enchilada sauces. You can pick spicy, mild, or even green sauce. Each type brings a new taste to your skillet. You can also add beans or other veggies. Corn or diced tomatoes work well here. This keeps the dish fresh and exciting every time you make it! For a fun twist, make it taco-inspired. Swap out the cumin and paprika for taco seasoning. This adds a whole new layer of flavor. You can also include other taco favorites, like diced jalapeños or olives. This version is a crowd-pleaser and is perfect for taco night. So many options exist for this Easy Chicken Enchilada Skillet. You can personalize it to fit your taste! Explore all these variations to find your favorite. Check out the Full Recipe for more details. To keep your chicken enchilada skillet fresh, store it in an airtight container. Let it cool first. Place it in the fridge. It can last up to three days. If you want to keep it longer, consider freezing it. You can reheat your skillet in two ways: the skillet or the microwave. For the skillet, warm it on low heat. Stir occasionally to heat evenly. This keeps the texture nice. The microwave is quicker. Heat it in 30-second bursts. Stir between each burst to avoid hot spots. This helps keep the flavor strong. Yes, you can freeze your enchilada skillet! First, let it cool completely. Then, spoon it into a freezer-safe container. Label it with the date. When you’re ready to eat it, move it to the fridge overnight to thaw. You can also use the microwave to defrost. Once thawed, reheat it in your skillet for the best results. To make chicken enchiladas from scratch, you need to prepare tortillas, filling, and sauce. The key difference between the skillet method and the traditional recipe is that the skillet combines all steps in one pan. This saves time and effort. In the traditional method, you roll the filling in tortillas and bake them. The skillet version allows the flavors to meld quickly and is less messy. Yes, you can use frozen chicken! Just be sure to thaw it fully before cooking. This helps the chicken cook evenly. If you need to cook it from frozen, add a few extra minutes to the cooking time. Cut the chicken into smaller pieces to help it cook faster. For the best melting quality, I recommend using sharp cheddar or a Mexican cheese blend. These cheeses melt well and add great flavor. You can also use Monterey Jack for a mild taste. Experiment with different cheeses to find your favorite! Yes, you can make this dish dairy-free! Use dairy-free cheese alternatives that melt well, like cashew cheese or almond-based cheese. For creaminess, consider adding avocado or a dairy-free sour cream. This way, you still enjoy a rich flavor without dairy. The chicken enchilada skillet is simple, delicious, and quick to make. We covered essential ingredients, like chicken, veggies, and cheese. Cooking steps are easy to follow, ensuring a tasty meal. Don’t forget tips for customization and storage. You can adapt this dish for your taste and needs. Enjoy this recipe with family or friends. It’s perfect for anyone wanting a satisfying meal in under an hour. Trust me; once you try it, you'll want it again!

Easy Chicken Enchilada Skillet

Discover the mouthwatering Savory Chicken Enchilada Skillet Delight that's perfect for weeknight dinners! This easy one-pan recipe combines tender chicken, black beans, colorful veggies, and gooey cheese, all simmered in delicious enchilada sauce. With just 25 minutes of prep and cooking time, it’s a flavor-packed meal everyone will love. Click through to explore the full recipe and make this delightful dish tonight!
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Ingredients
  

2 tablespoons extra-virgin olive oil

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), chopped

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

1 can (10 oz) enchilada sauce of your choice

1 cup corn (can use fresh, frozen, or canned)

1 cup shredded cheese (sharp cheddar or a Mexican blend for a kick)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

Fresh cilantro leaves for a vibrant garnish

Avocado slices for serving (optional but highly recommended)

Instructions
 

Heat the Oil: Pour the olive oil into a large skillet and warm it over medium heat. Allow the oil to become hot but not smoking.

    Cook the Chicken: Carefully add the cubed chicken to the skillet. Season generously with salt, freshly cracked black pepper, ground cumin, and smoked paprika. Cook the chicken for approximately 5-7 minutes, stirring occasionally, until it is golden brown and no longer pink in the center.

      Sauté the Vegetables: To the skillet, add the diced onion, minced garlic, and chopped bell pepper. Sauté these ingredients for an additional 3-4 minutes, or until the onion becomes translucent and the vegetables soften, enhancing the overall flavor.

        Combine Beans and Corn: Stir in the rinsed black beans, corn, and enchilada sauce. Mix everything thoroughly, then reduce the heat and let the skillet simmer for about 5 minutes. This allows all the flavors to meld beautifully.

          Melt the Cheese: Sprinkle the shredded cheese evenly over the mixture in the skillet. Lower the heat and cover the skillet to trap the heat, cooking for another 2-3 minutes until the cheese is perfectly melted and bubbly.

            Garnish and Serve: Once melted, remove the skillet from heat and finish with a sprinkle of fresh cilantro leaves on top. Serve your enchilada skillet hot, accompanied by creamy avocado slices on the side for added richness.

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

                - Presentation Tips: Serve the skillet directly from the stove for a rustic feel. Pair with warm tortillas on the side for wrapping, if desired. Enjoy your delightful feast!