Chicken Enchilada Skillet (20 min meal)
This Chicken Enchilada Skillet is a quick and flavorful one-pan meal your family will adore!
Servings: 4 servings
Ingredients
- 1 teaspoon olive oil
- 1 large yellow onion diced
- 1 bell pepper (any color), diced
- 1 15 ounce can black beans drained and rinsed
- 1 cup frozen corn
- 2 cups cooked brown rice
- 8 ounces cooked chicken shredded or diced
- 1 10 ounce can enchilada sauce
- 1 cup shredded cheddar cheese (see note)
- Cilantro for garnish
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the onion becomes translucent and the peppers soften.
- Next, stir in the black beans and frozen corn. Cook for an additional 2-3 minutes, allowing the corn to heat through and the flavors to meld together.
- Add the cooked brown rice and shredded chicken to the skillet. Mix everything well and cook for another 2 minutes until warmed through.
- Now it’s time to add the enchilada sauce. Pour it over the rice mixture and stir until everything is evenly coated. Allow it to simmer for about 2-3 minutes, letting the sauce heat up and thicken slightly.
- Sprinkle the shredded cheddar cheese over the top of the skillet mixture. Cover the skillet with a lid for 1-2 minutes, allowing the cheese to melt beautifully.
- Once the cheese has melted, remove the skillet from heat. Garnish with fresh cilantro for a burst of color and flavor. Serve hot and enjoy your Chicken Enchilada Skillet!
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Spatula
Notes
- Feel free to adjust the spice level by adding jalapeños or your favorite hot sauce.
- This dish is incredibly versatile, so don’t hesitate to mix in your favorite ingredients!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.