Description
A quick and easy one-pan meal with tender chicken, melty cheese, and bold enchilada flavors.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Cook chicken until no longer pink, about 5-7 minutes.
- Add onion, garlic, and bell pepper. Cook for 3 minutes.
- Stir in enchilada sauce, black beans, cumin, and chili powder.
- Simmer for 5 minutes.
- Sprinkle cheeses evenly over the top.
- Cover and cook until cheese melts, about 2 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Add diced jalapeños for extra heat.
- Serve with tortilla chips or warm flour tortillas.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 105mg
Keywords: cheesy chicken enchilada skillet, one-pan meal, easy Mexican dinner