Tired of the same old dinner routine? Craving a flavorful, satisfying meal that doesn't require hours in the kitchen? Then look no further! This Chicken Enchilada Skillet recipe is your answer. It’s a delicious, healthy twist on a classic, perfect for busy weeknights. Forget messy individual enchiladas; this one-pan wonder delivers all the cheesy, saucy goodness with minimal cleanup. This easy recipe is perfect for beginner cooks while also offering a delicious homemade meal for experienced cooks looking for a quick dinner idea.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 6 corn tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt (optional, for topping)
- Fresh cilantro, chopped (optional, for garnish)
Instructions:
Step 1: Sauté the Veggies and Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
Step 2: Build the Flavor
Stir in the Rotel, black beans, corn, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a simmer, reduce heat, and cook for 5-7 minutes, allowing the flavors to meld.
Step 3: Assemble the Skillet Enchiladas
Tear the corn tortillas into bite-sized pieces and add them to the skillet. Gently stir to combine, ensuring the tortillas are coated in the delicious sauce.
Step 4: Bake to Perfection
Sprinkle the shredded cheddar cheese evenly over the skillet. Cover the skillet and cook for another 5-7 minutes, or until the cheese is melted and bubbly.
Step 5: Serve and Enjoy!
Remove the skillet from the heat. Garnish with sour cream or Greek yogurt and fresh cilantro, if desired. Serve immediately and enjoy this easy and delicious chicken enchilada skillet!
Cooking Tips for a Delicious Dish:
- For extra flavor: Marinate the chicken for at least 30 minutes before cooking.
- Spice it up: Add a pinch of red pepper flakes for extra heat.
- Make it vegetarian: Substitute the chicken with 1 (15 ounce) can of drained and rinsed black beans.
- Add some veggies: Feel free to add other vegetables like bell peppers or zucchini.
- Use different cheese: Experiment with other types of cheese, such as Monterey Jack or pepper jack.
Variations:
- Creamy Chicken Enchilada Skillet: Stir in 1/2 cup of heavy cream or cream cheese at the end for a richer, creamier dish.
- Chicken Enchilada Skillet with Quinoa: Add 1 cup of cooked quinoa for extra protein and fiber.
- Spicy Chicken Enchilada Skillet: Increase the amount of cayenne pepper or add a few dashes of your favorite hot sauce.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 25-30g
This quick and easy Chicken Enchilada Skillet recipe is a fantastic addition to your weekly meal plan. It's a healthy, delicious, and budget-friendly dinner option that the whole family will love. Enjoy!