You can make this Chicken Enchilada Skillet for dinner quickly and easily. It tastes great. It's great for busy weeknights when you want a hearty, tasty meal but don't have time to cook for hours.
Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. 1 small onion, diced. 1 red bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 can 10 oz enchilada sauce. 1 cup shredded Mexican blend cheese. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. Tortilla chips, for serving.
Instructions: Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until no longer pink, about 5-6 minutes. Add diced onion and bell pepper, and cook until softened, about 3-4 minutes. Stir in black beans, corn, and enchilada sauce, and bring to a simmer. Let simmer for 5 minutes, then sprinkle shredded cheese over the top. Cover and cook until cheese is melted and bubbly, about 2-3 minutes. Remove from heat and sprinkle chopped cilantro over the top. Serve hot with tortilla chips.
Prep Time: 15 minutes
Cook Time: 20 minutes
mavie demums
