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- Diced chicken breasts - Enchilada sauce - Black beans - Corn - Cheese - Cumin - Chili powder - Salt and pepper - Fresh cilantro Gather these ingredients before you start cooking. The diced chicken breasts form the base of the dish. They cook quickly and soak up all the flavors. Enchilada sauce adds depth and spice. Black beans and corn give texture and nutrition. The cheese is the star, melting into a gooey topping. Next, you'll need seasonings. Cumin and chili powder bring warmth and richness. Adding salt and pepper enhances all the flavors. These simple ingredients make your meal stand out. If you want to add a fresh touch, use cilantro as a garnish. It adds color and a burst of flavor. You can find the full recipe for Cheesy Chicken Enchilada Skillet in the article. This dish is not only tasty but also quick to make. Enjoy cooking! To start, heat the olive oil in a large skillet over medium heat. You want the oil hot, but not smoking. Next, add the diced chicken. Season it with salt, pepper, cumin, and chili powder. Cook the chicken for about 5 to 7 minutes. Make sure it is no longer pink in the center. Stir occasionally to brown the chicken evenly. Once your chicken is cooked, add the chopped onion, minced garlic, and diced bell pepper to the skillet. The colors of the bell pepper can be any shade you like. This adds a nice touch! Sauté the mixture for about 3 to 4 minutes. You want the vegetables to soften but not get mushy. Stir them often to cook evenly and release their flavors. Now it’s time to bring everything together. Stir in the enchilada sauce, black beans, corn, and cooked rice. Mix all the ingredients well. Make sure everything is coated with the sauce. Heat the mixture through for about 5 minutes. It should be hot and ready for the next step. For the full recipe, check the section above! To make sure your chicken is just right, avoid overcooking. Cook the diced chicken for about 5-7 minutes. Stir it often until it turns white and no longer pink. Use a meat thermometer to check doneness; it should reach 165°F (75°C). This ensures your chicken is safe to eat and juicy. Melting cheese is a key step for a creamy finish. After cooking, broil the skillet to melt the cheese. Place it under the broiler for 2-3 minutes. Watch closely to prevent burning. The cheese should bubble and turn golden brown, adding a delicious layer of flavor. To make your dish pop, add extra spices. A pinch of smoked paprika or cayenne can boost the heat. You can also mix different cheese types. Try Monterey Jack for creaminess or Pepper Jack for a spicy kick. These simple changes can take your Cheesy Chicken Enchilada Skillet from good to great. For the full recipe, check the earlier section! {{image_2}} You can make this dish meat-free by swapping chicken for tofu or beans. Tofu works great. Just press it first to remove extra water. Cut it into small cubes and cook it in the skillet until golden. You can also add more black beans for protein. This keeps it filling and tasty! If you like heat, add jalapeños or hot sauce. Dice fresh jalapeños and toss them in with the onion. You can also drizzle hot sauce on top before serving. This gives your Cheesy Chicken Enchilada Skillet a nice kick. Adjust the spice to your taste! Feel free to use different veggies like zucchini or spinach. Chop these vegetables and add them with the onion and garlic. They add color and nutrition. You can mix in other favorites too. Try corn or even diced tomatoes. Each swap makes the dish unique! For the full recipe, check the earlier section on ingredients and instructions. To store leftovers, let them cool completely. Then, place the Cheesy Chicken Enchilada Skillet in an airtight container. This keeps it fresh for later meals. Make sure to eat it within 3 to 4 days for the best taste. If you want to freeze it, first cool it down. Then, transfer the skillet to a freezer-safe container. You can also use freezer bags. Seal tightly, removing air to prevent freezer burn. When it’s time to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir occasionally until warmed through. In the fridge, the Cheesy Chicken Enchilada Skillet stays fresh for about 3 to 4 days. If you freeze it, it can last up to 2 to 3 months. Just remember, while it may still taste good after that time, the quality may drop. Enjoy your delicious meals! For the full recipe, check out the detailed instructions above. Yes, you can prep the Cheesy Chicken Enchilada Skillet in advance. You can cook the chicken and veggies, then mix in the sauce, beans, corn, and rice. Store it in the fridge for up to two days. When you're ready to eat, just heat it up on the stove. You can add cheese and broil it right before serving. This makes for an easy meal on busy days. You have many tasty options for sides. Here are some ideas: - Mexican rice: A perfect match with the flavors. - Guacamole: Adds creaminess and taste. - Salad: A fresh side with lettuce, tomatoes, and avocado. - Tortilla chips: Crunchy and fun to munch on. - Sour cream: A cool dip that enhances the dish. Yes, it is kid-friendly! To make it even better for children: - Mild sauce: Use a mild enchilada sauce to reduce spice. - Less seasoning: Cut down on cumin and chili powder. - Add veggies: Include veggies that your kids like, like sweet corn or peas. - Cut chicken small: This makes it easy for little mouths to eat. These tweaks help kids enjoy the meal and ask for more! You learned how to make a tasty Cheesy Chicken Enchilada Skillet. We covered key ingredients, including chicken, sauce, and spices. You also know how to prepare, cook, and store your dish. Plus, we shared tips to ensure perfect chicken and melted cheese. Remember, you can adjust this recipe with different ingredients. Whether you prefer it spicy or vegetarian, this dish adapts well. Enjoying your cooking journey is just as important as the meal itself. Try it out, share it with friends, and savor every bite!

Cheesy Chicken Enchilada Skillet

Get ready to savor the flavors of this Cheesy Chicken Enchilada Skillet! This one-pan recipe combines tender chicken, black beans, and vibrant veggies, all smothered in enchilada sauce and topped with gooey cheese. Perfect for busy weeknights, it’s quick to prepare in just 25 minutes. Don’t miss out on this delicious meal! Click through to discover how to create your own cheesy delight that the whole family will love!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 can (10 oz) enchilada sauce

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned)

2 cups cooked rice (white or brown)

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 ½ cups shredded cheese (Cheddar or Monterey Jack)

Fresh cilantro for garnish

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, cumin, and chili powder. Cook until the chicken is no longer pink, about 5-7 minutes.

    Add the chopped onion, minced garlic, and bell pepper to the skillet. Cook for another 3-4 minutes until the vegetables are softened.

      Stir in the enchilada sauce, black beans, corn, and cooked rice. Mix well to combine all ingredients and allow to heat through for about 5 minutes.

        Preheat your oven broiler. Sprinkle the shredded cheese evenly over the top of the enchilada mixture.

          Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.

            Remove from the oven and let cool for a minute. Garnish with fresh cilantro before serving.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4