Name: Chicken Enchilada Skillet (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb Chicken-boneless, skinless breasts; 1 tbsp Olive Oil; 1 tsp Chili Powder; 1/2 tsp Cumin; 1/4 tsp Garlic Powder; 1 (10 oz) can Red Enchilada Sauce; 1/4 cup Water; 1 (15 oz) can Black Beans-rinsed and drained; 1 cup Corn-frozen or canned, drained; 1/2 cup Onion-diced; 1 clove Garlic-minced; 2 cups Shredded Cheddar Cheese; 1/4 cup Sour Cream; 2 tbsp Cilantro-chopped

Recipe tier

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 45 min

Serves 6

Steps 9

Ingredients 16

Chicken
1 lb 450 g Chicken-boneless, skinless breasts
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Chili Powder
tsp 2.5 mL Cumin
tsp 1.25 mL Garlic Powder
Salt To taste
Pepper To taste
Sauce
1 (10 oz) can 283 g Red Enchilada Sauce
cup 60 mL Water
Filling
1 (15 oz) can 425 g Black Beans-rinsed and drained
1 cup 240 mL Corn-frozen or canned, drained
cup 120 mL Onion-diced
1 clove 3 g Garlic-minced
Toppings
2 cups 240 g Shredded Cheddar Cheese
cup 60 mL Sour Cream
2 tbsp 30 mL Cilantro-chopped

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Equipment

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Instructions

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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.
Top with Sour Cream and Cilantro before serving.