Skillet Enchilada Chicken with Black Beans and Corn
Skillet Enchilada Chicken with Black Beans and Corn is a vibrant, one-pan meal bursting with flavor. This dish combines tender chicken breasts with hearty black beans and sweet corn, all smothered in zesty enchilada sauce and topped with melted cheddar cheese. Perfect for busy weeknights or cozy gatherings, it’s quick to prepare and sure to impress. In just 30 minutes, you can create a delicious fiesta in your kitchen that will leave everyone asking for seconds!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken breasts and cook until golden brown on all sides.
- Stir in minced garlic, cumin, and chili powder; cook for about 1 minute until fragrant.
- Add the black beans and corn to the skillet, mixing well.
- Pour enchilada sauce over the mixture and let simmer for about 5 minutes until heated through.
- Top generously with shredded cheddar cheese; cover briefly until melted (approximately 3 minutes).
- Serve hot with optional garnishes like cilantro or avocado slices.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 95mg
Keywords: For extra heat, add diced jalapeños or swap black beans for pinto beans. Store leftovers in an airtight container for up to three days; reheat on medium heat.