30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Enchilada Skillet
A quick and easy one-pan chicken enchilada skillet perfect for a weeknight meal. It delivers all the flavors of enchiladas without the fuss of rolling.
Total Time
45
Yield
6
Calories
450 cal
Difficulty
Easy
Cuisine
Mexican
(0 reviews)
What You'll Need
Equipment:
Large oven-safe skillet, Fork, Measuring cups and spoons •
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Instructions
Preheat oven to 375°F (190°C).
Season Chicken with Chili Powder, Cumin, Garlic Powder, Salt, and Pepper.
Heat Olive Oil in a large oven-safe skillet over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Shred the Chicken with two forks.
Add Onion and Garlic to the skillet and cook until softened, about 3-5 minutes.
Stir in Black Beans and Corn.
Pour in Red Enchilada Sauce and Water. Bring to a simmer.
Sprinkle with Shredded Cheddar Cheese.
Bake for 10-15 minutes, or until cheese is melted and bubbly.
