![To make a Chicken Enchilada Skillet, you need: - 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (10 oz) enchilada sauce - 1 cup corn (fresh or frozen) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 ½ cups shredded Mexican cheese blend - Fresh cilantro, chopped (for garnish) - Sliced jalapeños (optional, for garnish) If you have dietary needs, you can swap some ingredients: - Use turkey instead of chicken for a leaner option. - Try quinoa or lentils instead of black beans for a plant-based meal. - Use dairy-free cheese for a vegan option. - Fresh vegetables are great, but canned veggies can save time. To cook this dish, you’ll need: - A large skillet that can hold all the ingredients. - A sharp knife for chopping. - A cutting board for prep work. - A spatula for mixing. For the skillet, I recommend a non-stick or cast iron skillet. These help the food cook evenly and make cleanup easy. To make Chicken Enchilada Skillet, start by gathering your ingredients. You will need: - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 can black beans, rinsed and drained - 1 can enchilada sauce - 1 cup corn - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 ½ cups shredded Mexican cheese blend - Fresh cilantro, chopped, for garnish - Sliced jalapeños, for garnish Before you start cooking, wash and chop all your veggies. This helps keep your kitchen organized. Use a sharp knife for quicker prep. You can also measure out your spices ahead of time. This saves time when you cook. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook them until they soften, about 4-5 minutes. Stir in the minced garlic and cook for one more minute. This brings out the garlic's aroma. Next, add the chicken pieces to the skillet. Cook them until they turn golden brown, about 6-7 minutes. Season the chicken with cumin, chili powder, salt, and pepper. This adds depth to your dish. Once the chicken is cooked, mix in the black beans, corn, and enchilada sauce. Stir everything together well. Heat it until warm, about 2-3 minutes. Now for the best part—melt the cheese! Sprinkle the shredded cheese evenly over the top of your skillet. Cover the skillet with a lid. Let it cook for 2-3 minutes. This melts the cheese just right. Once the cheese is bubbly and gooey, remove the skillet from heat. Garnish with chopped cilantro and sliced jalapeños if you want some heat. The colors will make your dish pop! For the full recipe, check the details above. Enjoy your flavorful Chicken Enchilada Skillet! To ensure the chicken remains tender and juicy, don't overcook it. Cook the pieces until they are golden brown and no longer pink inside. Use a meat thermometer to check for doneness; it should reach 165°F. To prevent the dish from getting too watery, avoid adding extra liquid. Use just the right amount of enchilada sauce. You want the sauce to coat the chicken and veggies, not drown them. To maximize flavor, use fresh spices. Ground cumin and chili powder are key ingredients in this dish. Toasting them in the skillet for a minute brings out their best taste. Layer flavors by adding ingredients step by step. Start with onions and peppers, then add garlic, and finally the chicken. This builds a great base for your enchiladas. Serve the chicken enchilada skillet hot. It pairs well with sides like Mexican rice or a fresh salad. For portion sizes, serve about one and a half cups per person. This gives everyone a good amount without leftovers. Top with fresh cilantro and sliced jalapeños for a nice touch. For the full recipe, check out the detailed steps above. {{image_2}} You can easily switch things up based on your needs. For a vegetarian or vegan option, replace the chicken with mushrooms or sautéed zucchini. Use black beans or lentils for added protein. This keeps the dish full of flavor without meat. If you prefer different types of meat, ground turkey or beef works great. You can also use shredded rotisserie chicken for a quick fix. Each choice brings its own taste, making the meal fun and versatile. Want some extra kick? Add jalapeños or cayenne pepper to your skillet. For a sweeter touch, try adding corn or a splash of honey. These spices change the dish's vibe and make it exciting. You can also swap out the enchilada sauce. Try green sauce or salsa verde for a fresh twist. Experiment with different cheese types, like pepper jack or cheddar, to enhance flavor and meltiness. Plating can make a meal feel special. For a family-style look, serve the skillet right from the pan. This keeps it casual and fun. If you want to impress, plate individual portions. Use a scoop of the enchilada mix, top with cheese, and add fresh cilantro. You can garnish with avocado slices or lime wedges for color. Each method adds a personal touch to your meal. For the full recipe and more ideas, check out the [Full Recipe]. Storing leftovers correctly is key to keeping them fresh. Once your chicken enchilada skillet cools, place it in an airtight container. This helps seal in flavor and moisture. The dish will last up to three to four days in the fridge. Always check for any changes in smell or color before eating leftovers. To freeze the chicken enchilada skillet, let it cool completely first. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. Seal it well to prevent freezer burn. It can stay fresh for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat in a skillet over medium heat. Stir occasionally until heated through, about 10-15 minutes. Planning ahead is smart for busy weeknights. You can chop vegetables and cook the chicken in advance. Store these in the fridge for easy access. Another great tip is to batch cook. Make multiple servings of the chicken enchilada skillet and freeze them. This way, you have quick meals ready to go any night. To make your Chicken Enchilada Skillet spicier, you have a few options: - Use extra chili powder. - Add diced jalapeños or serrano peppers. - Include a dash of hot sauce. - Try spicier enchilada sauce. Start with small amounts, then taste as you go. This way, you control the heat. Yes, you can use frozen chicken. - Simply thaw it first in the fridge overnight. - If you're in a rush, you can cook the chicken from frozen. Just add a few extra minutes to your cooking time. Cut the chicken into pieces for even cooking. Pair your Chicken Enchilada Skillet with some tasty sides: - Rice or quinoa for a filling meal. - A fresh salad with lime dressing. - Tortilla chips with salsa for crunch. - Guacamole adds a creamy touch. These sides complement the flavors well. To reheat leftovers, follow these tips: - Use the microwave for quick reheating. - Cover the dish to keep the moisture in. - Heat in short bursts, stirring in between. For the stovetop, use medium heat in a skillet. Add a splash of water to keep it moist. This preserves the flavor and texture. In this article, we explored how to make a delicious chicken enchilada skillet. You learned about the key ingredients you need, along with handy substitutions for dietary needs. We covered step-by-step instructions for prepping and cooking, along with cooking tips to keep your chicken tender. We also discussed flavor and presentation variations, plus smart storage methods. Now, you can enjoy creating your unique twist on this dish. Remember, cooking is about having fun and sharing good food with others.](https://foodishtalk.com/wp-content/uploads/2025/06/bcd20096-75b2-4c30-96ff-d874cbd8959f.webp)
Ingredients
Method
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and bell pepper to the skillet, sautéing until softened, about 4-5 minutes.
Stir in the minced garlic and continue to cook for another minute, until fragrant.
Add the cut chicken pieces to the skillet, cooking until they turn golden brown and are cooked through, about 6-7 minutes.
Season the chicken with cumin, chili powder, salt, and pepper.
Incorporate the black beans, corn, and enchilada sauce into the skillet, stirring to combine all the ingredients well.
Once everything is heated through, sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid and let it cook for an additional 2-3 minutes, or until the cheese melts.
Remove from heat and garnish with freshly chopped cilantro and sliced jalapeños if desired.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4