Effortless One-Pan Chicken Enchilada Skillet
Experience the vibrant flavors of classic chicken enchiladas without the usual fuss. This streamlined skillet recipe brings together succulent chicken, sweet corn, hearty black beans, and melted cheese, all simmered in a rich, savory enchilada sauce. It's a complete, satisfying meal that comes together in under an hour, making it an ideal choice for busy weeknights and a guaranteed family favorite.
Let's cook.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken cubes and cook until lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Stir in the rinsed black beans, frozen corn, red enchilada sauce, and ground cumin. Bring the mixture to a simmer.
Return the cooked chicken to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes, allowing flavors to meld and chicken to cook through.
Uncover the skillet and sprinkle the shredded Monterey Jack cheese evenly over the top.
If your skillet is oven-safe, place it under a preheated broiler for 2-3 minutes, or until the cheese is melted and bubbly. Alternatively, cover the skillet again for 2-3 minutes until cheese is melted.
Garnish with fresh cilantro before serving. Serve hot with your favorite toppings.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
Storage & Reheating
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