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Chicken Enchilada Skillet

Chicken Enchilada Skillet Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp salt
  • 1 (15 oz) can red enchilada sauce
  • 6 (6-inch) corn tortillas, cut into 1-inch strips
  • 1 cup shredded Mexican blend cheese
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn kernels

Method
 

  1. Heat the oil in a 12-inch oven-safe skillet over medium-high. Add onion and cook 3 minutes. Stir in garlic, then chicken, chili powder, cumin, and salt. Cook 6 to 8 minutes until chicken is browned and cooked through.
  2. Pour in enchilada sauce, beans, and corn. Bring to a simmer, then reduce heat to medium-low and cook 5 minutes.
  3. Fold in tortilla strips and half the cheese. Sprinkle remaining cheese on top.
  4. Broil for 2 to 3 minutes until cheese is melted and golden in spots. Top with cilantro, sour cream, and avocado if you like. Serve hot.

Notes

If you use pre-cooked chicken, add it in step 2 and simmer for just 2 minutes to warm through. The skillet handle will be very hot after broiling; keep a towel or grip handy.