Go Back
This Easy Cheesy Chicken Enchilada Skillet is a fun dish. It’s quick to make and full of flavor. You can whip it up in just 25 minutes. Perfect for busy weeknights or cozy weekends! - 1 lb boneless, skinless chicken breasts, cubed - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce - 1 cup frozen corn - 1 teaspoon chili powder - 1 teaspoon cumin - 1 cup shredded cheddar cheese - Fresh cilantro, chopped (for garnish) - Sour cream (for serving, optional) You can swap chicken for turkey or tofu for a vegetarian dish. If you want less spice, skip the chili powder. Use vegetable broth in place of enchilada sauce for a lighter option. You can also use different types of cheese like Monterey Jack or pepper jack for more flavor. Enjoy making this dish your own! 1. Gather Ingredients: Start by gathering all your ingredients. You need chicken, beans, cheese, and spices. 2. Cube Chicken: Cut the chicken breasts into small cubes. This helps them cook evenly. 3. Dice Vegetables: Chop the onion and bell pepper into small pieces. Mince the garlic cloves. This makes them easy to mix. 1. Heat Oil: In a large skillet, heat one tablespoon of olive oil over medium heat. 2. Cook Chicken: Add the cubed chicken to the skillet. Cook for 5-7 minutes until the chicken is browned. Remove from skillet and set aside. 3. Sauté Vegetables: In the same skillet, add the diced onion and bell pepper. Cook until soft, about 4-5 minutes. Stir in the minced garlic for one minute. 4. Combine Ingredients: Return the chicken to the skillet. Add the black beans, frozen corn, enchilada sauce, chili powder, and cumin. Stir well to mix everything. 5. Simmer: Let the mixture simmer for about 5 minutes. This helps all the flavors blend together. 6. Add Cheese: Sprinkle shredded cheddar cheese on top. Cover the skillet with a lid. Cook for another 2-3 minutes until the cheese melts. 1. Garnish: Once cooked, garnish with fresh chopped cilantro. 2. Serve Hot: Serve the dish hot for the best flavor. 3. Optional Toppings: Offer sour cream on the side for a creamy touch. For the full recipe, check the Easy Cheesy Chicken Enchilada Skillet section above. Enjoy your meal! To make your Easy Cheesy Chicken Enchilada Skillet shine, start with fresh ingredients. Use high-quality chicken and ripe veggies. Cut the chicken into even cubes for even cooking. Sauté the onions and peppers until soft but not mushy. This keeps a nice crunch and flavor. When adding the cheese, cover the skillet. This helps it melt evenly and become gooey. If you like it spicy, add extra chili powder or diced jalapeños. One common mistake is overcooking the chicken. It should be cooked just until no longer pink. If you cook it too long, it may become dry. Another mistake is not letting the flavors meld. Allow the mixture to simmer for about five minutes. This step is key for a rich taste. Also, avoid adding too much liquid. The enchilada sauce should be just enough to coat the other ingredients without making it soupy. This dish pairs well with a fresh salad or warm tortillas. You can add sides like rice or guacamole for more flavor. A simple avocado salad with lime dressing adds a nice touch. For drinks, consider a light beer, margarita, or iced tea. These options balance the rich cheese and savory chicken. For full details on how to make this dish, check out the Full Recipe. {{image_2}} To make a vegetarian version, swap the chicken for extra beans or tofu. You can use 1 can of pinto beans or a mix of black beans and chickpeas. Replace the chicken with 1 cup of diced zucchini or mushrooms for added flavor. This keeps the dish hearty and filling. Want more heat? Add sliced jalapeños or a dash of cayenne pepper. You can also choose a spicy enchilada sauce instead of the mild one. For an extra kick, mix in some diced green chiles or hot sauce. These little additions will spice things up and bring more flavor. To make this dish gluten-free, use gluten-free enchilada sauce. Make sure all your other ingredients are labeled gluten-free too. You can also serve this over rice or gluten-free tortillas instead of regular tortillas. This keeps it tasty and safe for those with gluten allergies. For the full recipe, check out the Easy Cheesy Chicken Enchilada Skillet. To keep your Easy Cheesy Chicken Enchilada Skillet fresh, store leftovers in an airtight container. Let the dish cool down first. Then, place it in the fridge. It will stay good for about three to four days. When you're ready to enjoy your leftovers, reheat them in a skillet over medium heat. Stir occasionally to warm evenly. You can also use the microwave. Heat in a bowl for 1-2 minutes. Check that it's hot throughout. If you want to freeze your enchilada skillet, allow it to cool completely first. Then, transfer it to a freezer-safe container. You can freeze it for up to three months. To reheat, thaw in the fridge overnight. Then, follow the reheating instructions above. Enjoy your tasty meal anytime! For the full recipe, check out the Easy Cheesy Chicken Enchilada Skillet. Yes, you can use frozen chicken. Just make sure to thaw it first. Cook it in the skillet until it's fully cooked through. This may take a bit longer than fresh chicken. The key is to ensure it reaches an internal temperature of 165°F. For best results, cut the chicken into small cubes before cooking. This helps it cook evenly. You can pair this dish with several sides. Here are some ideas: - Rice: White or brown rice complements the flavors well. - Salad: A light salad adds freshness. - Tortilla Chips: These are great for dipping. - Guacamole: Adds creaminess and flavor. - Sour Cream: A dollop on top can enhance the taste. These sides balance the meal and add variety. To add heat, try these tips: - Jalapeños: Chop fresh or pickled jalapeños and mix them in. - Hot Sauce: Drizzle your favorite hot sauce on top before serving. - Spicy Enchilada Sauce: Choose a spicier enchilada sauce for more kick. - Chili Powder: Increase the chili powder amount to amp up the spice. - Red Pepper Flakes: Sprinkle these into the skillet while cooking. Adjust these options to suit your spice level. Enjoy the heat! In this article, I covered how to make an Easy Cheesy Chicken Enchilada Skillet. We looked at the key ingredients, preparation steps, and cooking process. I shared tips to perfect your dish and offered variations for different diets. Finally, I provided storage info to keep leftovers safe. Remember, it’s all about finding what works for you. Enjoy cooking and make it fun!

Easy Cheesy Chicken Enchilada Skillet

Discover the ultimate comfort food with this Easy Cheesy Chicken Enchilada Skillet! This one-pan recipe is packed with tender chicken, black beans, corn, and melted cheddar cheese, making it a weeknight dinner favorite. In just 25 minutes, you can create a delicious meal that’s easy to prepare and full of flavor. Click through to explore this simple and satisfying recipe that will delight your taste buds!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts, cubed

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) enchilada sauce

1 cup frozen corn

1 teaspoon chili powder

1 teaspoon cumin

1 cup shredded cheddar cheese

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

Heat Oil: In a large skillet, heat the olive oil over medium heat.

    Cook Chicken: Add the cubed chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.

      Sauté Vegetables: In the same skillet, add the diced onion and bell pepper. Sauté until they are soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

        Combine Ingredients: Return the cooked chicken to the skillet. Add the black beans, frozen corn, enchilada sauce, chili powder, and cumin. Stir to combine everything well.

          Simmer: Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.

            Add Cheese: Sprinkle the shredded cheddar cheese on top of the skillet mixture. Cover the skillet with a lid and let it cook for an additional 2-3 minutes until the cheese is melted and bubbly.

              Serve: Garnish with fresh cilantro and serve hot. Offer sour cream on the side if desired for extra creaminess.

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