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Chicken Black Bean Enchilada Skillet Flavorful Dish

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For this dish, you need: - 1 lb boneless, skinless chicken breasts, diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels, fresh or frozen The chicken adds protein and richness. The black beans give a tasty, hearty feel. Corn adds sweetness and texture, making each bite better. You will also need: - 1 can (10 oz) enchilada sauce (red or green) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste The enchilada sauce brings that classic flavor. Onions and garlic create a strong base for the dish. Cumin and chili powder give warmth and depth to the taste. Adjust salt and pepper based on your liking. To finish your dish, consider: - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish - Sliced avocado for serving - Lime wedges for serving Cheese gives a creamy texture that melts beautifully. Cilantro adds freshness. Avocado provides creaminess and balances spice, while lime adds a tangy kick. These toppings make your skillet even more delicious and appealing! {{ingredient_image_1}} First, grab a large skillet. Heat one tablespoon of olive oil over medium heat. Once hot, add the chopped onion. Cook the onion until it turns soft and clear, which takes about 3-4 minutes. Next, add two minced garlic cloves. Stir the garlic for about one minute, so it does not burn. Now it's time to add the diced chicken. Use one pound of boneless, skinless chicken breasts for this step. Sprinkle in one teaspoon of cumin, one teaspoon of chili powder, salt, and pepper. Stir the chicken and spices together. Cook for about 7-10 minutes. You want the chicken to be fully cooked and no longer pink. After the chicken is done, stir in one can of drained black beans and one cup of corn. Mix well for 2-3 minutes until everything heats up. Then, pour in one can of enchilada sauce. Stir until it blends smoothly with the other ingredients. Sprinkle half of the cup of shredded cheese on top. Let it simmer for 4-5 minutes. Finally, add the rest of the cheese, cover, and let it melt for 2-3 minutes. To cook the chicken just right, make sure it is diced evenly. This helps it cook faster and more evenly. Heat the olive oil until it shimmers before adding the onion. Sauté until the onion is clear. This brings out its sweetness. When you add the chicken, keep stirring to avoid sticking. Cook until the chicken is fully white and no longer pink. Use fresh spices for the best taste. Cumin and chili powder give a warm, rich flavor. You can also add a pinch of cayenne for heat. If you like a smoky flavor, try adding smoked paprika. For a fresh touch, squeeze lime juice over the top just before serving. This brightens all the flavors and makes it pop. You can prepare this dish in advance. Cook the chicken and mix in the beans and corn. Store it in the fridge for up to two days. When you’re ready to eat, just heat it up. Pour on the enchilada sauce and cheese before heating. This way, the cheese melts perfectly and keeps its creamy texture. Pro Tips Marinate the Chicken: For added flavor, marinate the diced chicken in lime juice, cumin, and chili powder for at least 30 minutes before cooking. Use Fresh Ingredients: Fresh corn and homemade enchilada sauce can elevate the dish, providing a burst of flavor compared to canned options. Layer the Cheese: For a gooey, cheesy top, layer the cheese throughout the cooking process instead of just on top. Customize the Spice Level: Adjust the amount of chili powder or add jalapeños for a spicier version to suit your taste. {{image_2}} You can easily make this dish vegetarian. Swap the chicken for extra black beans or diced bell peppers. You could also add zucchini or mushrooms for more texture. This keeps the dish hearty and filling. Use the same spices and enchilada sauce for flavor. You won’t miss the meat! Do you like heat? Add more chili powder or use spicy enchilada sauce. You can also mix in diced jalapeños or serrano peppers. Fresh peppers give a great kick! For a smoky flavor, toss in some chipotle peppers in adobo sauce. Adjust the spices to match your taste. Cheese can change the whole dish. While cheddar is great, try Monterey Jack for creaminess. Queso fresco adds a nice tangy touch. You can even mix different cheeses for depth. Just make sure to use cheese that melts well. This will make your enchiladas extra gooey and delicious! After you make the Chicken Black Bean Enchilada Skillet, cool it down. Store it in an airtight container. It can last in the fridge for up to three days. Make sure to keep it covered to maintain its flavor and texture. If you want to save some for later, freezing works well. Let the dish cool completely before freezing. Use freezer-safe containers or bags. This dish can stay frozen for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. Reheat the skillet on the stove or in the microwave. If using the stove, add a splash of water or broth to keep it moist. Heat it over low to medium heat, stirring often. If using a microwave, use a microwave-safe dish and cover it to avoid drying out. Heat in short bursts, checking often to avoid overcooking. Enjoy your delicious meal again! Yes, you can use frozen chicken. Just make sure to thaw it first. I suggest letting it sit in the fridge overnight. You can also use the microwave for a quick thaw. Once thawed, cut it into small pieces. This helps it cook evenly in your skillet. Many sides go well with Chicken Black Bean Enchilada Skillet. Here are some of my favorites: - Rice: White or brown rice works great. - Salad: A fresh green salad adds a nice crunch. - Guacamole: Creamy guacamole pairs well with the dish. - Chips: Tortilla chips make for a fun side. These sides add color and flavor to your meal. To make this dish gluten-free, choose gluten-free enchilada sauce. Many brands make this option. Also, check your spices. Most are gluten-free, but it’s good to verify. Serve it with gluten-free chips or rice. This way, everyone can enjoy the meal! In this blog post, we covered key ingredients, steps, and tips to create a delicious chicken and legume dish. You learned how to prepare the base, cook the chicken, and combine flavors. We explored vegetarian options, spice variations, and cheese choices to fit your taste. Also, we discussed storage, freezing, and reheating for later enjoyment. Now, it's your turn to try these ideas and make this dish your own. Cooking should be fun and easy! Enjoy the process, and happy cooking!

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Looking for a quick, tasty meal? My Chicken Black Bean Enchilada Skillet is perfect for you! This dish combines tender chicken, hearty black beans, and bold spices in one easy pan. It’s full of flavor and can be on your table in no time. Whether you’re feeding a crowd or making dinner for yourself, this recipe is a must-try! Let’s dive into the ingredients and get cooking!

Why I Love This Recipe

  1. Quick and Easy: This skillet meal comes together in just 30 minutes, making it perfect for busy weeknights.
  2. One-Pan Wonder: Less cleanup is needed since everything is cooked in one skillet, allowing you to enjoy your meal without the hassle.
  3. Flavorful and Satisfying: With the combination of spices and enchilada sauce, every bite is bursting with flavor.
  4. Customizable: You can easily adapt the recipe by adding your favorite vegetables or adjusting the spice levels to your liking.

Ingredients

Chicken and Legume Base

For this dish, you need:

– 1 lb boneless, skinless chicken breasts, diced

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

– 1 cup corn kernels, fresh or frozen

The chicken adds protein and richness. The black beans give a tasty, hearty feel. Corn adds sweetness and texture, making each bite better.

Sauce and Seasoning

You will also need:

– 1 can (10 oz) enchilada sauce (red or green)

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 tablespoon olive oil

– 1 teaspoon cumin

– 1 teaspoon chili powder

– Salt and pepper to taste

The enchilada sauce brings that classic flavor. Onions and garlic create a strong base for the dish. Cumin and chili powder give warmth and depth to the taste. Adjust salt and pepper based on your liking.

Optional Toppings

To finish your dish, consider:

– 1 cup shredded cheese (cheddar or Mexican blend)

– Fresh cilantro for garnish

– Sliced avocado for serving

– Lime wedges for serving

Cheese gives a creamy texture that melts beautifully. Cilantro adds freshness. Avocado provides creaminess and balances spice, while lime adds a tangy kick. These toppings make your skillet even more delicious and appealing!

Step-by-Step Instructions

Preparing the Base

First, grab a large skillet. Heat one tablespoon of olive oil over medium heat. Once hot, add the chopped onion. Cook the onion until it turns soft and clear, which takes about 3-4 minutes. Next, add two minced garlic cloves. Stir the garlic for about one minute, so it does not burn.

Cooking the Chicken

Now it’s time to add the diced chicken. Use one pound of boneless, skinless chicken breasts for this step. Sprinkle in one teaspoon of cumin, one teaspoon of chili powder, salt, and pepper. Stir the chicken and spices together. Cook for about 7-10 minutes. You want the chicken to be fully cooked and no longer pink.

Combining Ingredients

After the chicken is done, stir in one can of drained black beans and one cup of corn. Mix well for 2-3 minutes until everything heats up. Then, pour in one can of enchilada sauce. Stir until it blends smoothly with the other ingredients. Sprinkle half of the cup of shredded cheese on top. Let it simmer for 4-5 minutes. Finally, add the rest of the cheese, cover, and let it melt for 2-3 minutes.

Tips & Tricks

Perfecting the Cook

To cook the chicken just right, make sure it is diced evenly. This helps it cook faster and more evenly. Heat the olive oil until it shimmers before adding the onion. Sauté until the onion is clear. This brings out its sweetness. When you add the chicken, keep stirring to avoid sticking. Cook until the chicken is fully white and no longer pink.

Enhancing Flavor

Use fresh spices for the best taste. Cumin and chili powder give a warm, rich flavor. You can also add a pinch of cayenne for heat. If you like a smoky flavor, try adding smoked paprika. For a fresh touch, squeeze lime juice over the top just before serving. This brightens all the flavors and makes it pop.

Making It Ahead

You can prepare this dish in advance. Cook the chicken and mix in the beans and corn. Store it in the fridge for up to two days. When you’re ready to eat, just heat it up. Pour on the enchilada sauce and cheese before heating. This way, the cheese melts perfectly and keeps its creamy texture.

Pro Tips

  1. Marinate the Chicken: For added flavor, marinate the diced chicken in lime juice, cumin, and chili powder for at least 30 minutes before cooking.
  2. Use Fresh Ingredients: Fresh corn and homemade enchilada sauce can elevate the dish, providing a burst of flavor compared to canned options.
  3. Layer the Cheese: For a gooey, cheesy top, layer the cheese throughout the cooking process instead of just on top.
  4. Customize the Spice Level: Adjust the amount of chili powder or add jalapeños for a spicier version to suit your taste.

Variations

Vegetarian Option

You can easily make this dish vegetarian. Swap the chicken for extra black beans or diced bell peppers. You could also add zucchini or mushrooms for more texture. This keeps the dish hearty and filling. Use the same spices and enchilada sauce for flavor. You won’t miss the meat!

Spice it Up

Do you like heat? Add more chili powder or use spicy enchilada sauce. You can also mix in diced jalapeños or serrano peppers. Fresh peppers give a great kick! For a smoky flavor, toss in some chipotle peppers in adobo sauce. Adjust the spices to match your taste.

Different Cheeses

Cheese can change the whole dish. While cheddar is great, try Monterey Jack for creaminess. Queso fresco adds a nice tangy touch. You can even mix different cheeses for depth. Just make sure to use cheese that melts well. This will make your enchiladas extra gooey and delicious!

Storage Info

Refrigeration Guidelines

After you make the Chicken Black Bean Enchilada Skillet, cool it down. Store it in an airtight container. It can last in the fridge for up to three days. Make sure to keep it covered to maintain its flavor and texture.

Freezing Instructions

If you want to save some for later, freezing works well. Let the dish cool completely before freezing. Use freezer-safe containers or bags. This dish can stay frozen for up to three months. When you’re ready to eat, just thaw it in the fridge overnight.

Reheating Tips

Reheat the skillet on the stove or in the microwave. If using the stove, add a splash of water or broth to keep it moist. Heat it over low to medium heat, stirring often. If using a microwave, use a microwave-safe dish and cover it to avoid drying out. Heat in short bursts, checking often to avoid overcooking. Enjoy your delicious meal again!

FAQs

Can I use frozen chicken?

Yes, you can use frozen chicken. Just make sure to thaw it first. I suggest letting it sit in the fridge overnight. You can also use the microwave for a quick thaw. Once thawed, cut it into small pieces. This helps it cook evenly in your skillet.

What sides pair well with this dish?

Many sides go well with Chicken Black Bean Enchilada Skillet. Here are some of my favorites:

– Rice: White or brown rice works great.

– Salad: A fresh green salad adds a nice crunch.

– Guacamole: Creamy guacamole pairs well with the dish.

– Chips: Tortilla chips make for a fun side.

These sides add color and flavor to your meal.

How can I make it gluten-free?

To make this dish gluten-free, choose gluten-free enchilada sauce. Many brands make this option. Also, check your spices. Most are gluten-free, but it’s good to verify. Serve it with gluten-free chips or rice. This way, everyone can enjoy the meal!

In this blog post, we covered key ingredients, steps, and tips to create a delicious chicken and legume dish. You learned how to prepare the base, cook the chicken, and combine flavors. We explored vegetarian options, spice variations, and cheese choices to fit your taste. Also, we discussed storage, freezing, and reheating for later enjoyment.

Now, it’s your turn to try these ideas and make this dish your own. Cooking should be fun and easy! Enjoy the process, and happy cookin

For this dish, you need: - 1 lb boneless, skinless chicken breasts, diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels, fresh or frozen The chicken adds protein and richness. The black beans give a tasty, hearty feel. Corn adds sweetness and texture, making each bite better. You will also need: - 1 can (10 oz) enchilada sauce (red or green) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste The enchilada sauce brings that classic flavor. Onions and garlic create a strong base for the dish. Cumin and chili powder give warmth and depth to the taste. Adjust salt and pepper based on your liking. To finish your dish, consider: - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish - Sliced avocado for serving - Lime wedges for serving Cheese gives a creamy texture that melts beautifully. Cilantro adds freshness. Avocado provides creaminess and balances spice, while lime adds a tangy kick. These toppings make your skillet even more delicious and appealing! {{ingredient_image_1}} First, grab a large skillet. Heat one tablespoon of olive oil over medium heat. Once hot, add the chopped onion. Cook the onion until it turns soft and clear, which takes about 3-4 minutes. Next, add two minced garlic cloves. Stir the garlic for about one minute, so it does not burn. Now it's time to add the diced chicken. Use one pound of boneless, skinless chicken breasts for this step. Sprinkle in one teaspoon of cumin, one teaspoon of chili powder, salt, and pepper. Stir the chicken and spices together. Cook for about 7-10 minutes. You want the chicken to be fully cooked and no longer pink. After the chicken is done, stir in one can of drained black beans and one cup of corn. Mix well for 2-3 minutes until everything heats up. Then, pour in one can of enchilada sauce. Stir until it blends smoothly with the other ingredients. Sprinkle half of the cup of shredded cheese on top. Let it simmer for 4-5 minutes. Finally, add the rest of the cheese, cover, and let it melt for 2-3 minutes. To cook the chicken just right, make sure it is diced evenly. This helps it cook faster and more evenly. Heat the olive oil until it shimmers before adding the onion. Sauté until the onion is clear. This brings out its sweetness. When you add the chicken, keep stirring to avoid sticking. Cook until the chicken is fully white and no longer pink. Use fresh spices for the best taste. Cumin and chili powder give a warm, rich flavor. You can also add a pinch of cayenne for heat. If you like a smoky flavor, try adding smoked paprika. For a fresh touch, squeeze lime juice over the top just before serving. This brightens all the flavors and makes it pop. You can prepare this dish in advance. Cook the chicken and mix in the beans and corn. Store it in the fridge for up to two days. When you’re ready to eat, just heat it up. Pour on the enchilada sauce and cheese before heating. This way, the cheese melts perfectly and keeps its creamy texture. Pro Tips Marinate the Chicken: For added flavor, marinate the diced chicken in lime juice, cumin, and chili powder for at least 30 minutes before cooking. Use Fresh Ingredients: Fresh corn and homemade enchilada sauce can elevate the dish, providing a burst of flavor compared to canned options. Layer the Cheese: For a gooey, cheesy top, layer the cheese throughout the cooking process instead of just on top. Customize the Spice Level: Adjust the amount of chili powder or add jalapeños for a spicier version to suit your taste. {{image_2}} You can easily make this dish vegetarian. Swap the chicken for extra black beans or diced bell peppers. You could also add zucchini or mushrooms for more texture. This keeps the dish hearty and filling. Use the same spices and enchilada sauce for flavor. You won’t miss the meat! Do you like heat? Add more chili powder or use spicy enchilada sauce. You can also mix in diced jalapeños or serrano peppers. Fresh peppers give a great kick! For a smoky flavor, toss in some chipotle peppers in adobo sauce. Adjust the spices to match your taste. Cheese can change the whole dish. While cheddar is great, try Monterey Jack for creaminess. Queso fresco adds a nice tangy touch. You can even mix different cheeses for depth. Just make sure to use cheese that melts well. This will make your enchiladas extra gooey and delicious! After you make the Chicken Black Bean Enchilada Skillet, cool it down. Store it in an airtight container. It can last in the fridge for up to three days. Make sure to keep it covered to maintain its flavor and texture. If you want to save some for later, freezing works well. Let the dish cool completely before freezing. Use freezer-safe containers or bags. This dish can stay frozen for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. Reheat the skillet on the stove or in the microwave. If using the stove, add a splash of water or broth to keep it moist. Heat it over low to medium heat, stirring often. If using a microwave, use a microwave-safe dish and cover it to avoid drying out. Heat in short bursts, checking often to avoid overcooking. Enjoy your delicious meal again! Yes, you can use frozen chicken. Just make sure to thaw it first. I suggest letting it sit in the fridge overnight. You can also use the microwave for a quick thaw. Once thawed, cut it into small pieces. This helps it cook evenly in your skillet. Many sides go well with Chicken Black Bean Enchilada Skillet. Here are some of my favorites: - Rice: White or brown rice works great. - Salad: A fresh green salad adds a nice crunch. - Guacamole: Creamy guacamole pairs well with the dish. - Chips: Tortilla chips make for a fun side. These sides add color and flavor to your meal. To make this dish gluten-free, choose gluten-free enchilada sauce. Many brands make this option. Also, check your spices. Most are gluten-free, but it’s good to verify. Serve it with gluten-free chips or rice. This way, everyone can enjoy the meal! In this blog post, we covered key ingredients, steps, and tips to create a delicious chicken and legume dish. You learned how to prepare the base, cook the chicken, and combine flavors. We explored vegetarian options, spice variations, and cheese choices to fit your taste. Also, we discussed storage, freezing, and reheating for later enjoyment. Now, it's your turn to try these ideas and make this dish your own. Cooking should be fun and easy! Enjoy the process, and happy cooking!

Chicken Black Bean Enchilada Skillet

A delicious and easy one-pan meal featuring chicken, black beans, and enchilada sauce, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) enchilada sauce (red or green)
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving sliced avocado and lime wedges

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
  • Increase the heat to medium-high, add the diced chicken, cumin, chili powder, salt, and pepper. Cook, stirring occasionally, for approximately 7-10 minutes, until the chicken is cooked through and no longer pink.
  • Stir in the black beans and corn, mixing well to combine. Cook for an additional 2-3 minutes until everything is heated through.
  • Pour in the enchilada sauce, stirring until well blended. Sprinkle half of the shredded cheese on top and let it simmer for another 4-5 minutes.
  • Once everything is nicely mixed and bubbling, remove the skillet from the heat and top with the remaining cheese. Cover the skillet with a lid and allow the cheese to melt for about 2-3 minutes.
  • For serving, garnish your skillet with fresh cilantro. Serve hot with sliced avocado and lime wedges on the side.

Notes

Serve with avocado and lime for added flavor.
Keyword black beans, chicken, easy dinner, enchiladas, skillet

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