Description
A quick, one-pan deconstructed enchilada dish featuring tender chicken, black beans, corn, and melted cheese. Perfect for busy weeknights and ready in under 30 minutes.
Ingredients
Scale
- 3 cups diced or shredded chicken (rotisserie or boneless skinless thighs)
- 1 can (15oz / 425g) black beans, rinsed and drained
- 1 cup (150g) frozen corn, thawed
- 1 large red bell pepper, diced
- 1 medium yellow onion, diced
- 1.5 cups (360ml) enchilada sauce (mild, medium, or hot)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 3 cloves garlic, minced
- 2 cups (200g) shredded Mexican blend cheese
- 1 tbsp olive or vegetable oil
- Optional toppings: sour cream, fresh cilantro, diced avocado, sliced jalapeños
Instructions
- Preheat oven to 400°F (200°C).
- Chop onion, dice bell pepper, and mince garlic. Measure spices.
- Heat oil in a 12-inch oven-safe skillet over medium-high heat. Add onion and bell pepper; sauté for 3-4 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add chicken to the skillet. Sprinkle with cumin, chili powder, smoked paprika, and garlic powder. Stir to coat and cook for 1-2 minutes to toast spices.
- Add black beans, corn, and enchilada sauce. Stir to combine and bring to a gentle bubble.
- Remove skillet from heat. Sprinkle shredded cheese evenly over the top.
- Place skillet in the preheated oven and bake for 5-7 minutes until cheese is bubbly and golden.
- Remove from oven and let rest for 2 minutes before serving.
- Garnish with optional toppings like cilantro, lime, or sour cream.
Notes
Chicken thighs stay juicier than breasts in this dish. If using raw chicken, sear it first. Ensure black beans are rinsed to remove metallic taste. Do not freeze this recipe as the cheese will separate and become grainy. For leftovers, reheat with a splash of milk or broth to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 6
- Protein: 32
Keywords: chicken enchilada skillet, easy dinner, one pan meal, family friendly, weeknight dinner, cheesy chicken, mexican comfort food