Description
Savor this Enchilada Skillet recipe, brimming with cheesy goodness, spicy chicken, and robust flavors—easy comfort food for any weeknight!
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, diced into 1-inch pieces
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups enchilada sauce (red or green)
- 6 corn tortillas, cut into triangles or strips
- 2 cups shredded Mexican cheese blend
- Fresh cilantro, chopped for garnish
- Sour cream and avocado slices for serving
Instructions
- Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook for 5-7 minutes until golden and cooked through.
- Add diced onion and bell peppers to the skillet. Sauté for 3-4 minutes until vegetables begin to soften. Add minced garlic and cook for 30 seconds more until fragrant.
- Sprinkle taco seasoning over the mixture and stir to coat. Add black beans and corn, stirring to incorporate. Cook 1-2 minutes to warm through.
- Pour half the enchilada sauce into the skillet and stir. Fold in half the tortilla pieces, then layer remaining tortilla pieces on top. Pour remaining sauce over everything.
- Reduce heat to medium-low and sprinkle shredded cheese evenly over the top. Cover and cook 5-7 minutes until cheese is melted and sauce is bubbling. Optional: broil 1-2 minutes for a golden top.
- Remove from heat and let rest 5 minutes. Garnish with chopped cilantro and serve with sour cream and avocado slices.