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- 1 lb boneless, skinless chicken breasts - 1 small onion - 2 cloves garlic - 1 bell pepper - 1 can black beans - 1 can enchilada sauce - 1 cup sweet corn - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 cup shredded cheddar cheese - Fresh cilantro - Sour cream (optional) The first step to making this Easy Cheesy Chicken Enchilada Skillet is gathering your ingredients. You want to use fresh items for the best flavor. Start with boneless, skinless chicken breasts. This chicken cooks fast and stays tender. Next, grab a small onion, some garlic, and a colorful bell pepper. These will give your dish a nice base and aroma. The black beans provide protein and texture, while the enchilada sauce adds that classic flavor. Don't forget the sweet corn! It brings a hint of sweetness and a lovely pop of color. The spices, like chili powder and cumin, will add warmth and depth. Finally, the shredded cheddar cheese melts beautifully, creating that cheesy goodness we all love. Fresh cilantro will add brightness, and sour cream is a nice touch if you want a creamy finish. You can find the Full Recipe with all the cooking steps to create this delightful dish! - Step 1: Heat the oil In a large, non-stick skillet, pour in one tablespoon of olive oil. Turn the heat to medium and wait until the oil shimmers. This means it's ready for cooking. - Step 2: Cook the chicken Add one pound of cubed chicken to the skillet. Spread it out evenly. Sauté the chicken for about 5 to 7 minutes. It should become golden brown and fully cooked. Once done, transfer the chicken to a plate and set it aside. - Step 3: Sauté the vegetables In the same skillet, add one small diced onion and one diced bell pepper. Sauté these for 4 to 5 minutes until they are soft and translucent. Then, add two cloves of minced garlic and cook for one more minute. The aroma will fill your kitchen! - Step 4: Combine the ingredients Return the cooked chicken to the skillet with the veggies. Pour in one can of drained black beans, one cup of frozen corn, and one can of enchilada sauce. Sprinkle in one teaspoon each of chili powder and cumin. Stir everything together until well mixed. - Step 5: Simmer the mixture Let the combined ingredients simmer gently for about 5 minutes. This step helps all the flavors blend together beautifully. - Step 6: Melt the cheese Evenly sprinkle one cup of shredded cheddar cheese on top of the mixture. Cover the skillet with a lid. Cook for an additional 2 to 3 minutes until the cheese melts and becomes bubbly. - Step 7: Serve Remove the skillet from heat. Garnish with freshly chopped cilantro. Serve the dish hot with a dollop of sour cream on the side, if you want some extra creaminess. This Easy Cheesy Chicken Enchilada Skillet is a quick and tasty meal. Enjoy your cooking! For more details, check out the Full Recipe. What is the best way to cook chicken? To cook the chicken, I recommend using a non-stick skillet. Heat a tablespoon of olive oil over medium heat. Add your cubed chicken and spread it out. Cook for about 5-7 minutes until it turns golden brown. This method keeps the chicken juicy and tender. How can I keep vegetables vibrant and fresh? To keep your veggies bright, sauté them quickly. Use medium-high heat and stir often. Cook the onion and bell pepper until soft but not mushy. Add garlic last, so it stays fragrant. This method enhances their color and crunch. What seasoning variations do you recommend? You can mix up the spices for different flavors. Try adding smoked paprika for a smoky taste. Or, sprinkle in some cayenne pepper for heat. Fresh lime juice can also brighten the dish. How can I add extra toppings? Toppings can elevate your skillet dish! Consider adding sliced jalapeños for spice. Crumbled queso fresco offers a creamy, tangy kick. Chopped avocado adds creaminess and balances flavors. Don’t forget fresh cilantro for a burst of freshness. For the complete recipe and more tips, check out the Full Recipe. {{image_4}} For those seeking gluten-free options, use corn tortillas instead of flour. This small swap keeps the dish tasty while meeting dietary needs. Always check labels to ensure all ingredients are gluten-free. If you prefer vegetarian meals, swap the chicken for hearty black beans or lentils. Both options add protein and flavor. You can also add more veggies like zucchini or mushrooms for extra texture. Cheese is key to this dish. You can use pepper jack for a spicy kick or Monterey Jack for a milder taste. Goat cheese adds a tangy flavor, while cream cheese gives a rich, creamy texture. For proteins, try ground turkey or shredded beef instead of chicken. If you want plant-based options, use tofu or tempeh. Both absorb flavors well and add a nice bite. Feel free to mix in different vegetables. Spinach or kale can add a fresh element. You can even use frozen mixed veggies for a quick option. The beauty of this recipe lies in its flexibility. To keep your Easy Cheesy Chicken Enchilada Skillet fresh, cool it first. Then, place it in an airtight container. This helps keep moisture in and smells out. You can store it in the fridge for up to four days. If you want to keep it longer, consider freezing it. It can last in the freezer for up to three months. Just remember to label the container with the date. When it’s time to enjoy your leftovers, you have two great options: the microwave or the stovetop. The microwave is quick. Just heat in short bursts, stirring in between. This helps to warm it evenly. The stovetop takes a bit longer but can keep the dish from getting soggy. Heat it in a skillet over medium-low heat, stirring often. To maintain texture and flavor, add a splash of water or broth when reheating. This keeps the dish moist and delicious. Enjoy every cheesy, flavorful bite! How can I make this recipe spicier? To add some heat, you can use spicy enchilada sauce. You could also add diced jalapeños or a pinch of cayenne pepper. If you like a kick, try adding hot sauce when serving. Can I use frozen chicken? Yes, frozen chicken works well. Just make sure to thaw it completely before cooking. This helps the chicken cook evenly in the skillet. You can soak it in cold water for quick thawing. What to serve with chicken enchiladas? This dish pairs great with rice, beans, or a fresh green salad. You could also serve it with tortilla chips and salsa for a fun side. Can I prepare this meal in advance? You can prep the ingredients ahead of time. Chop the veggies and cook the chicken. Store them in the fridge until you are ready to cook. This saves time on busy nights. For complete details and variations, check out the Full Recipe. This blog post shared a simple recipe for chicken enchiladas. We covered main and extra ingredients, plus preparation steps. You now know how to cook, enhance flavor, and store leftovers. I encourage you to explore different variations and make this dish your own. Enjoy cooking and sharing these flavorful enchiladas with friends and family. Dive into new ideas and get creative in the kitchen!

Easy Cheesy Chicken Enchilada Skillet

Savor the flavors with this Cheesy Chicken Enchilada Skillet Delight! This easy recipe combines tender chicken, colorful veggies, and zesty enchilada sauce for a satisfying one-pan meal that's ready in just 25 minutes. Topped with melted cheddar cheese and fresh cilantro, it's perfect for busy weeknights. Click through to explore this delightful recipe and bring a taste of Mexico to your kitchen!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into bite-sized cubes

1 tablespoon extra virgin olive oil

1 small onion, finely diced

2 cloves fresh garlic, finely minced

1 bell pepper of your choice (red, green, or yellow), diced

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

1 can (10 oz) enchilada sauce, preferably mild or spicy

1 cup frozen sweet corn kernels

1 teaspoon chili powder

1 teaspoon ground cumin

1 cup shredded sharp cheddar cheese

Fresh cilantro, chopped, for garnish

Sour cream, for serving (optional)

Instructions
 

Heat the Oil: In a large, non-stick skillet, pour in the olive oil and warm it up over medium heat, waiting until it shimmers.

    Cook the Chicken: Add the cubed chicken to the skillet, spreading it out evenly. Sauté for approximately 5-7 minutes, or until the chicken pieces are golden brown and thoroughly cooked through, stirring occasionally. Once cooked, transfer the chicken to a plate and set aside.

      Sauté the Vegetables: In the same skillet, toss in the finely diced onion and colorful bell pepper. Sauté these vegetables for about 4-5 minutes or until they become soft and translucent. Add the minced garlic and continue to cook for an additional minute, until the garlic is aromatic.

        Combine the Ingredients: Return the cooked chicken to the skillet with the veggies. Pour in the rinsed black beans, frozen corn, and enchilada sauce. Sprinkle the chili powder and cumin into the mixture. Stir everything together until all ingredients are well combined.

          Simmer the Mixture: Allow the combined ingredients to simmer gently for about 5 minutes. This allows the flavors to meld beautifully together.

            Melt the Cheese: Evenly sprinkle the shredded cheddar cheese across the top of the skillet mixture. Cover the skillet with a lid and let it cook for an additional 2-3 minutes, until the cheese is perfectly melted and bubbly.

              Serve: Remove the skillet from heat, and garnish with freshly chopped cilantro. Serve the dish hot, with a dollop of sour cream on the side, if desired, for added creaminess.

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

                  - Presentation Tips: Serve directly from the skillet for a rustic touch, or portion out onto individual plates. A wedge of lime on the side can add a zesty brightness to the dish!