Why Make This Recipe
Chicken Enchilada Skillet is a delightful one-pan meal that combines the rich flavors of enchiladas with the convenience of a skillet dish. It’s perfect for busy weeknights when you want a satisfying meal without spending all evening in the kitchen. Plus, it’s great for families because it’s hearty, filling, and easy to customize.
How to Make Chicken Enchilada Skillet
Ingredients
- 1 lb chicken breast, diced
- 1 can (10 oz) enchilada sauce
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken, chili powder, cumin, salt, and pepper. Cook until the chicken is cooked through.
- Stir in the enchilada sauce, cooked rice, black beans, and corn. Mix well.
- Top with shredded cheese and cover the skillet until the cheese melts.
- Garnish with fresh cilantro if desired, and serve warm.
How to Serve Chicken Enchilada Skillet
Serve your Chicken Enchilada Skillet warm right from the stove. It pairs well with tortilla chips or a simple salad for added crunch and freshness. You can also offer extra toppings like sour cream, guacamole, or sliced jalapeños for those who like a kick.
How to Store Chicken Enchilada Skillet
If you have leftovers, let the skillet cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3–4 days. To reheat, simply warm it up on the stove or in the microwave until heated through.
Tips to Make Chicken Enchilada Skillet
- Ensure that the chicken is cooked fully by checking that it reaches an internal temperature of 165°F (75°C).
- You can use rotisserie chicken for a quicker option; just add it in after sautéing the spices.
- To add more veggies, consider adding bell peppers or onions when cooking the chicken.
Variation
You can customize this dish by using different proteins, such as ground turkey or beef. For a vegetarian option, replace the chicken with extra beans or lentils and add more vegetables.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare it in advance but it’s best to store the components separately. Combine them and heat just before serving.
2. Can I freeze Chicken Enchilada Skillet?
Yes, you can freeze it! Make sure to cool it completely before placing it in a freezer-safe container. It can be frozen for up to 2 months.
3. Is this recipe spicy?
The dish has mild spice from the chili powder. If you prefer more heat, you can add diced jalapeños or increase the chili powder amount.
Chicken Enchilada Skillet
Ingredients
Main Ingredients
- 1 lb chicken breast, diced
- 1 can (10 oz) enchilada sauce
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken, chili powder, cumin, salt, and pepper. Cook until the chicken is cooked through.
- Stir in the enchilada sauce, cooked rice, black beans, and corn. Mix well.
- Top with shredded cheese and cover the skillet until the cheese melts.
- Garnish with fresh cilantro if desired, and serve warm.