Description
A quick and easy Chicken Enchilada Skillet packed with shredded chicken, black beans, corn, and rich enchilada sauce, topped with melted cheese and served with crunchy tortilla chips.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 cup salsa
- 2 cups shredded cheese (cheddar and Monterey Jack)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips (for topping)
- Sour cream and chopped cilantro (for garnish)
Instructions
- Combine the ingredients: Heat up your large skillet over medium heat. Add in the cooked shredded chicken, black beans, corn, enchilada sauce, and salsa. Stir well to combine all ingredients.
- Season it right: Sprinkle in the chili powder, cumin, salt, and pepper, blending the spices into your mixture.
- Let it simmer: Cook over medium heat until everything is heated through.
- Melt the cheese: Sprinkle the shredded cheese generously across the top and cover the skillet for a few minutes.
- Serve it up: Scoop the enchilada mixture into bowls, topping each serving with crunchy tortilla chips, sour cream, and fresh cilantro.
Notes
Make-ahead tips: Prepare your ingredients in advance; simply assemble and cook when you’re ready to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
Keywords: Chicken Enchiladas, Skillet Meal, Quick Dinner, Comfort Food, Mexican Cuisine