why make this recipe
Chicken Enchilada Skillet is a quick and delicious meal that brings the flavors of traditional enchiladas to your dinner table without the fuss of rolling tortillas. This one-pan dish allows for easy clean-up and is perfect for busy weeknights. With tender shredded chicken, zesty enchilada sauce, and melty cheese, it’s sure to be a hit with the whole family.
how to make Chicken Enchilada Skillet
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 2 cups Mexican cheese blend
- 1 can red enchilada sauce
- 1 cup corn
- 1 can black beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla chips for serving
Directions:
- In a skillet, heat olive oil over medium heat and sauté onion and garlic until softened.
- Add shredded chicken, corn, and black beans; cook for 2-3 minutes.
- Pour in red enchilada sauce and stir until well combined.
- Top with Mexican cheese and cover the skillet until cheese is melted.
- Garnish with fresh cilantro and serve with tortilla chips.
how to serve Chicken Enchilada Skillet
Serve the Chicken Enchilada Skillet warm right from the pan. For a complete meal, add a side of tortilla chips for dipping. You can also serve it with sour cream, salsa, or guacamole for extra flavor.
how to store Chicken Enchilada Skillet
To store leftovers, let the skillet cool completely and transfer it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm it in a skillet over low heat or in the microwave until heated through.
tips to make Chicken Enchilada Skillet
- For extra flavor, use rotisserie chicken instead of cooking your own.
- Feel free to add more vegetables like bell peppers or zucchini for a healthier option.
- If you like it spicy, add some chopped jalapeños or red pepper flakes to kick up the heat.
variation
You can easily adapt this recipe to suit your preferences. Try using ground beef or turkey instead of chicken, or swap the black beans for pinto beans. You can even make it vegetarian by omitting the chicken and adding more beans and vegetables.
FAQs
Can I make Chicken Enchilada Skillet ahead of time?
Yes, you can prepare the ingredients ahead of time and store them in the fridge. Just combine everything and heat it when you’re ready to eat.
Can I use a different type of cheese?
Absolutely! Feel free to use any cheese you like, such as cheddar or pepper jack, for a different flavor.
Is this recipe gluten-free?
Yes, this recipe is gluten-free if you ensure your enchilada sauce and tortilla chips are labeled as gluten-free.
Chicken Enchilada Skillet
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Use rotisserie chicken for extra flavor.
- 2 cups Mexican cheese blend You can substitute with cheddar or pepper jack cheese.
- 1 can red enchilada sauce Ensure it's gluten-free if necessary.
- 1 cup corn
- 1 can black beans, drained and rinsed Can substitute with pinto beans.
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla chips for serving
Instructions
Preparation
- In a skillet, heat olive oil over medium heat and sauté onion and garlic until softened.
- Add shredded chicken, corn, and black beans; cook for 2-3 minutes.
- Pour in red enchilada sauce and stir until well combined.
- Top with Mexican cheese and cover the skillet until cheese is melted.
- Garnish with fresh cilantro and serve with tortilla chips.