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why make this recipe
Mexican-inspired Chicken Black Bean Enchilada Skillet is a perfect dish for busy weeknights. It combines flavorful ingredients in one skillet, making clean-up easy. This recipe is not only quick to prepare but also packs a nutritious punch with protein, fiber, and vitamins. It’s a family-friendly meal that everyone will enjoy, making it a great option for gatherings or weeknight dinners.
how to make Mexican-inspired Chicken Black Bean Enchilada Skillet
Ingredients :
- 1 pound chicken breast, diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup corn (frozen or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish
Directions :
- In a large skillet over medium heat, add the diced chicken and cook until browned.
- Add the onion and garlic, sautéing until the onion is translucent.
- Stir in the black beans, diced tomatoes, corn, enchilada sauce, chili powder, cumin, salt, and pepper.
- Bring to a simmer and cook for about 5-10 minutes until heated through.
- Sprinkle cheese on top and cover to allow it to melt.
- Garnish with chopped cilantro before serving.
how to serve Mexican-inspired Chicken Black Bean Enchilada Skillet
Serve this delicious skillet hot, directly from the pan. You can enjoy it on its own or pair it with warm tortillas, avocado slices, or a side salad. Top each serving with extra cilantro or a dollop of sour cream for added flavor.
how to store Mexican-inspired Chicken Black Bean Enchilada Skillet
To store leftovers, let the skillet cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days. You can also freeze the dish for up to 2 months. Just make sure to divide it into smaller portions before freezing for easy reheating.
tips to make Mexican-inspired Chicken Black Bean Enchilada Skillet
- For extra heat, you can add diced jalapeños or a splash of hot sauce.
- Swap out chicken for ground turkey or beef for a different flavor.
- Feel free to add extra vegetables like bell peppers or zucchini.
- Adjust the seasonings based on your taste – add more chili powder or cumin if you like it spicier!
variation
For a vegetarian version, you can omit the chicken and double the beans or add more veggies like bell peppers or mushrooms. You could also use tofu for a protein boost.
FAQs
Can I use different types of beans?
Yes, you can use pinto beans or kidney beans instead of black beans if you prefer.
Can I make this dish ahead of time?
Absolutely! You can prepare it in advance and store it in the fridge. Just reheat before serving.
What can I serve with this meal?
You can serve it with rice, tortilla chips, or a fresh salad. It pairs well with guacamole and salsa, too!
Mexican-inspired Chicken Black Bean Enchilada Skillet
A one-pan chicken and black bean enchilada skillet that’s quick to prepare and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein
Ingredients
- 1 pound chicken breast, diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup corn (frozen or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish
Instructions
- Add the diced chicken to a large skillet over medium heat and cook until browned.
- Add the onion and garlic, sautéing until the onion is translucent.
- Stir in the black beans, diced tomatoes, corn, enchilada sauce, chili powder, cumin, salt, and pepper.
- Bring to a simmer and cook for about 5-10 minutes until heated through.
- Sprinkle cheese on top and cover to allow it to melt.
- Garnish with chopped cilantro before serving.
Notes
Serve hot directly from the pan. Pairs well with warm tortillas, avocado slices, or a side salad.