Description
A hearty, protein-packed skillet dish featuring tender chicken, vibrant black beans, sweet corn, and melted cheese, all enveloped in delicious enchilada sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced tomatoes
- 1 onion, diced
- 1 tablespoon olive oil
- 2 teaspoons cumin
- Salt and pepper to taste
- Tortilla chips (for serving)
- Fresh cilantro (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent.
- Combine the shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce. Sprinkle in cumin, salt, and pepper and mix until evenly coated. Let simmer for about 5 minutes.
- Melt the shredded cheese over the top of the skillet, cover, and let it melt into a gooey, golden topping.
- Serve warm, garnished with fresh cilantro and alongside a bowl of crunchy tortilla chips.
Notes
For a vegetarian option, replace chicken with sautéed bell peppers and mushrooms. You can prepare the dish in advance and store it in the fridge for up to two days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: enchilada, skillet, chicken, Mexican, comfort food, quick meal