Description
A quick and easy one pot chicken enchilada skillet packed with tender chicken, black beans, corn, and a flavorful enchilada sauce, topped with melted cheese and fresh cilantro. Perfect for a weeknight dinner!
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 small yellow onion, diced
3 cloves garlic, minced
1 cup frozen corn kernels
1 (15-ounce) can black beans, drained and rinsed
1 cup uncooked white rice
1 (10-ounce) can red enchilada sauce
1 1/2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Mexican blend cheese
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes until browned on all sides but not fully cooked through. Remove chicken from skillet and set aside.
In the same skillet, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in frozen corn, black beans, uncooked rice, enchilada sauce, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to combine.
Return the browned chicken pieces to the skillet, nestling them into the rice mixture.
Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and simmer for 18-20 minutes, or until the rice is cooked and the chicken is fully cooked through.
Remove the lid and sprinkle shredded cheese evenly over the top. Cover again and cook for 2-3 minutes until the cheese is melted.
Remove from heat and garnish with chopped fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes