Description
A quick and easy one-pan chicken enchilada skillet recipe that’s perfect for a weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chicken broth
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro, for garnish
- Optional toppings: sour cream, salsa, avocado
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
- Add onion and cook until softened, about 3-5 minutes. Stir in garlic and cook for 1 minute more.
- Stir in diced tomatoes and green chilies, black beans, chicken broth, enchilada sauce, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and sauce has thickened.
- Sprinkle cheese over the top and let it melt, about 2-3 minutes.
- Garnish with fresh cilantro and serve with your favorite toppings.
Notes
- For a spicier dish, use hot enchilada sauce or add a pinch of cayenne pepper.
- You can substitute pre-cooked rotisserie chicken for the raw chicken to save time.
- Feel free to add other vegetables like corn or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American