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- 1 pound boneless, skinless chicken breast - 1 tablespoon olive oil - 1 small onion - 2 cloves garlic - 1 bell pepper - 1 can diced tomatoes with green chilies - 1 can enchilada sauce - 1 cup corn - 1 cup black beans - 2 cups shredded cheddar cheese - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and black pepper - Fresh cilantro - Sour cream (optional) To make my Easy Cheesy Chicken Enchilada Skillet, you need some simple yet tasty ingredients. First, get your chicken. I like using boneless, skinless chicken breast. It cooks fast and stays juicy. Next, grab some fresh vegetables. You’ll want a small onion and two cloves of garlic for flavor. A bell pepper also adds a nice crunch and color. Choose any color you like! You can’t forget the canned goods. A can of diced tomatoes with green chilies gives a zesty kick. You’ll also need enchilada sauce to tie everything together. For extra texture, add corn and black beans. They bring great flavor and make the dish more filling. Finally, you’ll need cheese. I use two cups of shredded cheddar. It melts beautifully and adds a rich creaminess. Don’t forget to season your dish! Ground cumin and chili powder give warmth. Salt and black pepper enhance everything. For a fresh touch, top with chopped cilantro. If you like a creamy finish, add a dollop of sour cream. This Easy Cheesy Chicken Enchilada Skillet is not just quick to make but also a crowd-pleaser. Check the Full Recipe for more details! - Heat olive oil in a skillet. - Add and cook chicken until golden brown. Start by heating a tablespoon of olive oil in a large skillet over medium heat. I love using a non-stick skillet for this recipe, as it makes clean-up easier. Once the oil is hot, add one pound of diced chicken breast. Season the chicken with salt and pepper. Cook for about 5 to 7 minutes, stirring occasionally. You want the chicken to be golden brown and fully cooked. Once done, transfer the chicken to a separate plate and set it aside. - Add chopped onion, garlic, and bell pepper. - Sauté until translucent and fragrant. In the same skillet, do not clean it out. This is where all the flavor lives! Add one small finely chopped onion, two minced garlic cloves, and one diced bell pepper. I often choose a red or yellow bell pepper for a pop of color. Sauté these for about 3 to 4 minutes. The onion should turn translucent, and the bell pepper will soften. The smell will make your mouth water! - Stir in diced tomatoes, enchilada sauce, corn, black beans, cumin, and chili powder. - Let the mixture simmer. Next, stir in one can of undrained diced tomatoes with green chilies, one can of enchilada sauce, one cup of corn, and one cup of rinsed black beans. To spice things up, add one teaspoon of ground cumin and one teaspoon of chili powder. Mix everything well and let the mixture simmer. This helps the flavors blend beautifully together. - Return chicken to the skillet and mix. - Top with cheese, cover, and cook until melted. Now, return your cooked chicken to the skillet and mix everything together. Let it simmer for an additional 5 minutes. This step is key, as it allows the chicken to soak up all the rich flavors. Finally, sprinkle two cups of shredded cheddar cheese over the top. Cover the skillet with a lid and cook for 2 to 3 minutes. This melts the cheese perfectly, making it ooey and gooey. Enjoy your delicious creation! For the complete recipe, check out the Full Recipe. To save time, I always use pre-diced chicken. It cuts down on prep work. Also, I recommend pre-measuring and prepping your ingredients. This way, everything is ready to go when you start cooking. Want more heat? Add extra spices like cayenne or paprika. They pack a punch! For something special, try using smoked cheese. It gives a unique twist that elevates the dish. Serve the enchiladas right in the skillet. This gives a rustic look that impresses guests. To make it pop, use bright garnishes like fresh cilantro or lime wedges. An eye-catching dish tastes even better! You can find the Full Recipe linked above for all the details. {{image_4}} You can change the protein in this dish. If you want a different flavor, substitute chicken with ground turkey or beef. Both options are tasty and add a nice twist. For a vegetarian choice, use tofu instead of chicken. It soaks up the sauce and adds protein. Adjust the flavor to your liking! Experiment with different types of cheese. Cheddar is great, but Monterey Jack or pepper jack adds a nice kick. If you like spice, add jalapeños for some heat. You can also mix in more vegetables like zucchini or spinach for extra nutrients. This dish pairs well with rice or warm tortillas. You can scoop the enchilada skillet into tortillas for a fun meal. For a complete meal, serve it with a fresh side salad. A simple green salad with lime dressing works perfectly! To store leftovers, let the skillet cool first. Then, transfer the chicken enchilada to an airtight container. This keeps it fresh for 3 to 4 days. You can use glass or plastic containers. Make sure they are safe for the fridge. For reheating, the best method is using the stove. Heat it over low to medium heat. Stir often to warm it evenly. You can also use the microwave. Place it in a microwave-safe dish. Use a cover to keep moisture in. This helps maintain texture and flavor. To freeze, let the dish cool completely. Then, transfer it to a freezer-safe container. Label the container with the date. It will last for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave for best results. Yes, you can prepare this dish ahead. Cook the chicken and veggies, then store them in the fridge. You can mix in the sauce and cheese just before serving. This keeps everything fresh. You can use salsa or taco sauce as a substitute. Another option is to mix tomato sauce with spices like cumin and chili powder. Homemade enchilada sauce is also easy to make if you have the time. To add more heat, include diced jalapeños or a dash of hot sauce. You can also use spicy enchilada sauce or add crushed red pepper flakes. Adjust the spice level to fit your taste. Yes, you can use frozen chicken. Cook it in the skillet until fully done. Just make sure to thaw it first for even cooking. Keep in mind that it may take a bit longer to cook through. This dish pairs well with rice or warm tortillas. A fresh salad or guacamole also complements the flavors nicely. For a crunch, serve with tortilla chips on the side. This blog post covered a tasty chicken dish. We discussed the main ingredients, cooking steps, and tips. You can also try variations for flavor and protein. Remember to store leftovers properly for later meals. Experimenting with spices can make your dish even better. I hope you feel ready to make this delicious recipe at home and enjoy it with friends or family. Happy cooking, and don't forget to share your experience!

Easy Cheesy Chicken Enchilada Skillet

Satisfy your cravings with this irresistible Cheesy Chicken Enchilada Delight Skillet! This easy recipe combines tender chicken, colorful veggies, and a cheesy, flavorful sauce for a meal that's quick enough for weeknights yet special enough for any occasion. Ready in just 25 minutes, it's perfect for busy families. Click through to discover how to whip up this delicious dish and impress your loved ones!
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Ingredients
  

1 pound boneless, skinless chicken breast, diced into bite-sized pieces

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 bell pepper, diced (choose your favorite color for aesthetics)

1 can (14 oz) diced tomatoes with green chilies, undrained

1 can (10 oz) enchilada sauce

1 cup corn (canned or frozen)

1 cup black beans, drained and thoroughly rinsed

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper, to taste

2 cups shredded cheddar cheese (or a blend of your favorite cheeses)

Fresh cilantro, chopped, for garnish

Sour cream (optional, delicious for serving)

Instructions
 

Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced chicken. Season lightly with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken pieces are golden brown and fully cooked through. Once done, transfer the chicken to a separate plate and set it aside.

    In the same skillet, without cleaning it, add the finely chopped onion, minced garlic, and diced bell pepper. Sauté these ingredients for about 3-4 minutes, or until the onion is translucent and the bell pepper has softened, releasing its fragrant aroma.

      Next, stir in the undrained diced tomatoes with green chilies, enchilada sauce, corn, and black beans. Also, add in the ground cumin and chili powder. Mix everything thoroughly to combine. Bring the mixture to a gentle simmer, allowing the flavors to blend beautifully.

        Now, return the previously cooked chicken to the skillet. Stir everything together, letting it simmer for an additional 5 minutes. This step is crucial as it allows the chicken to absorb the delicious flavors of the sauce.

          Sprinkle the shredded cheddar cheese generously over the entire mixture, ensuring even coverage. Cover the skillet with a lid and let it cook for an additional 2-3 minutes, or until the cheese is melted and starts to bubble enticingly.

            Once the cheese is perfectly melted, remove the skillet from heat and finish with a sprinkle of freshly chopped cilantro on top. Serve this delightful dish warm, accompanied by a dollop of sour cream if desired for that extra creamy touch.

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

                - Presentation Tips: Serve directly from the skillet for a rustic presentation or portion into individual bowls for a more elegant touch. Garnish each bowl with additional cilantro and a wedge of lime for a zesty burst!