Description
A quick and delicious chicken enchilada skillet that brings all the flavors together in one pan.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lbs)
- 1 can (15 oz) black beans, rinsed
- 1 cup sweet corn (fresh or frozen)
- 1 cup red enchilada sauce
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
- 2 tsp cumin
- 2 tsp chili powder
- 2 tbsp olive oil
- Juice of 1 lime
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken breasts for about 6-7 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from skillet and sauté for 3 minutes until heated.
- Pour in enchilada sauce, scraping any browned bits from the pan; simmer for 5 minutes.
- Return the chicken to the skillet, nestling it into the sauce; simmer for an additional couple of minutes.
- Top with cheddar cheese and cover until melted (about 2 minutes). Garnish with cilantro and lime juice before serving.
Notes
- This recipe can easily be made with leftover chicken.
- Use low-fat cheese for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 95mg