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Skillet Enchilada Chicken with Black Beans and Corn

Easy Skillet Enchilada Chicken with Black Beans and Corn Recipe

This Skillet Enchilada Chicken with Black Beans and Corn is a quick, flavorful dish that the whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 can black beans (15 oz, rinsed)
  • 1 cup sweet corn (fresh or frozen)
  • 1 cup red enchilada sauce
  • 1 cup shredded cheddar cheese
  • ¼ cup fresh cilantro chopped
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tbsp olive oil
  • 1 piece lime Juice of

Equipment

  • large skillet

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the chicken breasts for about 6-7 minutes per side until golden brown and cooked through.
  3. Remove from skillet and let rest.
  4. In the same skillet, add black beans, corn, cumin, and chili powder; sauté for 3 minutes until heated.
  5. Pour in enchilada sauce, scraping any browned bits from the pan; simmer for 5 minutes.
  6. Return the chicken to the skillet, nestling it into the sauce; simmer for an additional couple of minutes.
  7. Top with cheddar cheese and cover until melted (about 2 minutes). Garnish with cilantro and lime juice before serving.

Nutrition

Serving: 1servingCalories: 370kcalCarbohydrates: 28gProtein: 36gFat: 16g

Notes

Master the timing and temperature for perfect results. Let the dish rest before serving for optimal flavor development.

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