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To make a tasty Chicken Enchilada Skillet, gather these fun ingredients: - 1 lb (450g) boneless, skinless chicken breasts, diced - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce - 1 cup corn kernels (fresh, frozen, or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped (for garnish) - Sour cream (for serving, optional) If you want to change things up for dietary needs, consider these swaps: - Use tofu or tempeh instead of chicken for a vegetarian dish. - Swap black beans for pinto beans or chickpeas. - Choose dairy-free cheese to make it vegan. - Use low-sodium enchilada sauce to cut back on salt. To make your Chicken Enchilada Skillet, you will need: - A large skillet for cooking - A sharp knife for chopping - A cutting board for food prep - Measuring spoons for accuracy - A spatula for stirring and serving This setup helps you cook efficiently and enjoy your time in the kitchen. Cooking should be fun, and having the right tools makes it easier! For the complete preparation and cooking instructions, check out the Full Recipe. To start, gather all your ingredients. You will need: - 1 lb (450g) boneless, skinless chicken breasts, diced - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper, diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce - 1 cup corn kernels - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese - Fresh cilantro, chopped - Sour cream (for serving, optional) Make sure your chicken is cut into small pieces. This helps it cook evenly. Chop the onion and bell pepper too. Mince the garlic for great flavor. Next, heat the olive oil in a large skillet over medium heat. Add the diced chicken and season it with salt and pepper. Cook the chicken for about 5 to 7 minutes. You want it to turn golden brown. Once the chicken is cooked, remove it from the skillet. In the same skillet, add the chopped onion and bell pepper. Sauté them for about 5 minutes until they soften. Then, stir in the minced garlic and cook for another 1 to 2 minutes. This releases a lovely aroma. Now, add the black beans, corn, enchilada sauce, cumin, chili powder, and reserved chicken back into the skillet. Stir everything well to combine. Bring the mixture to a gentle simmer. Let it cook for about 5 minutes so the flavors blend together. After the mixture has simmered, sprinkle the shredded cheese evenly over the top. Cover the skillet and cook for another 3 to 5 minutes. This melts the cheese until it is bubbly and delicious. When ready to serve, remove the skillet from heat. Garnish with fresh cilantro for a pop of color. You can serve it straight from the skillet for a fun, rustic touch. For added creaminess, top each serving with a dollop of sour cream. You can find the full recipe to guide you through these steps seamlessly. To make a great Chicken Enchilada Skillet, start with fresh ingredients. Use good chicken for the best taste. Cut the chicken into small, even pieces. This helps them cook evenly and quickly. Brown the chicken well to add flavor. Don’t rush this step! When you sauté the onions and bell peppers, let them soften. This adds a nice sweetness to your dish. Stir in the garlic last, just before you add the other ingredients. This keeps the garlic fragrant and strong. For a richer flavor, add some spices. Ground cumin and chili powder are great choices. Adjust the spice level to your taste. If you like heat, consider adding a pinch of cayenne pepper. One common mistake is overcooking the chicken. This can make it dry and tough. Keep an eye on it and check for doneness. Chicken should be cooked through but still juicy. Another mistake is not tasting the dish while cooking. Always taste your food! Adjust the seasonings as you go. This ensures the final dish is just right. Don’t skip the cheese topping! It adds creaminess and flavor. Make sure to cover the skillet while it melts. This helps the cheese become gooey and delicious. Serve your Chicken Enchilada Skillet straight from the pan. This gives a warm, homey vibe. Top with fresh cilantro for a pop of color. A dollop of sour cream also adds creaminess and balances the spice. Consider serving it with tortilla chips or a side salad. This adds crunch and freshness. You can even offer extra enchilada sauce on the side for those who want more flavor. For more details, check out the Full Recipe. Enjoy your cooking! {{image_2}} You can easily make this dish vegetarian or vegan. To do this, skip the chicken. You can use tofu or tempeh as a protein source. They soak up the flavors well. Replace the cheese with a vegan cheese or simply leave it out. Use vegetable broth instead of chicken broth if you want a rich base. Add more veggies, like zucchini or mushrooms, for extra texture. This way, you keep the meal tasty and satisfying. For a spicy kick, add jalapeños or serrano peppers. You can chop them finely and mix them in with the onions and peppers. If you want more heat, increase the chili powder. You can also use a spicy enchilada sauce. This adds depth and a nice warmth to the dish. Adjust the spice level to your preference. Always taste as you go to make sure it’s just right for you. Feel free to swap ingredients to fit your taste. Don't have black beans? Use pinto beans or kidney beans instead. Want a different cheese? Try Monterey Jack or pepper jack for a twist. Corn can be fresh, frozen, or canned, depending on what you have. Use any bell pepper color you like, or leave it out if you prefer. This recipe is flexible, so make it your own! For full recipe details, check the link. To keep your Chicken Enchilada Skillet fresh, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. Make sure to keep any toppings, like sour cream and cilantro, separate. This keeps them fresh and prevents sogginess. When you're ready to enjoy your leftovers, reheat them gently. You can use the microwave or stovetop. For the microwave, place it in a bowl and cover it with a paper towel. Heat in 30-second intervals until warm. On the stovetop, use a skillet over low heat. Stir occasionally until heated through. If you want to save some for later, freezing works well too. Allow the dish to cool completely. Then, transfer it to a freezer-safe container. It will last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat as described above. Enjoy your simple and satisfying meal anytime! You can serve chicken enchilada skillet with a green salad, rice, or tortilla chips. These sides add texture and flavor. If you want more spice, try jalapeños or salsa on the side. A scoop of sour cream or guacamole also pairs nicely. Yes, you can make this dish ahead of time. Cook the chicken and veggies, then store them in the fridge. When you're ready to eat, just warm it up and add the cheese. This makes meal prep easy and quick. Chicken enchilada skillet lasts for about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any off smells or colors, it’s best to throw it away. You can find the full recipe for Chicken Enchilada Skillet above. This recipe gives you all the steps and ingredients you need to create this tasty meal. Enjoy making it! In this article, we covered all you need for a Chicken Enchilada Skillet. We explored key ingredients and helpful tools. You learned step-by-step instructions for tasty cooking and serving. We shared tips to avoid common errors and make your dish shine. Plus, we offered fun variations and smart storage tips to keep leftovers. Now, get creative and enjoy making your perfect skillet dish!

Chicken Enchilada Skillet

Whip up a delicious Chicken Enchilada Skillet in just 30 minutes! This one-pan meal is packed with flavor from seasoned chicken, vibrant veggies, black beans, and gooey cheese. Perfect for a quick weeknight dinner, it’s topped with fresh cilantro for an extra burst of freshness. Get ready to delight your taste buds!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (any color), diced

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

1 can (10 oz) enchilada sauce

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Season with salt and pepper.

    Once the chicken is cooked through, remove it from the skillet and set aside.

      In the same skillet, add the chopped onion and bell pepper. Sauté for about 5 minutes until softened.

        Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

          Add the black beans, corn, enchilada sauce, cumin, chili powder, and cooked chicken back into the skillet. Stir to combine everything well.

            Bring the mixture to a simmer and let cook for about 5 minutes, allowing the flavors to meld.

              Sprinkle the shredded cheese evenly over the skillet and cover. Cook for an additional 3-5 minutes until the cheese is melted and bubbly.

                Remove from heat and garnish with fresh cilantro before serving.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the skillet for a rustic touch and top with a dollop of sour cream and extra cilantro for a fresh finish.