Irresistible Skillet Enchilada Chicken with Black Beans

The aroma of Skillet Enchilada Chicken with Black Beans and Corn wafts through the kitchen, evoking memories of cozy family dinners. Picture perfectly seasoned chicken mingling with vibrant black beans and sweet corn, all enveloped in a rich, zesty sauce that makes your taste buds dance.

This dish is not just a meal; it’s an experience that brings everyone together around the table. Whether you’re cooking for a weeknight dinner or planning for a gathering, this skillet wonder is sure to elevate any occasion.

I remember the first time I made this dish; my friends couldn’t get enough, and they still ask for it at every potluck!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on your crowd.

• Black Beans: Canned beans save time; just rinse them well before using to reduce sodium.

• Sweet Corn: Fresh or frozen works perfectly; it adds a delightful sweetness and crunch.

• Red Enchilada Sauce: Grab your favorite store-bought version or whip up homemade for extra flair.

• Cheddar Cheese: Shredded cheese is essential for that gooey goodness; don’t skimp here!

• Fresh Cilantro: Use freshly chopped cilantro for garnish to add brightness and freshness.

• Spices (Cumin, Chili Powder): These spices are key players in delivering that authentic enchilada flavor profile.

• Olive Oil: A splash of oil helps cook the chicken while adding richness.

• Lime Juice: A squeeze of lime brightens the dish beautifully—don’t skip it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Skillet Enchilada Chicken with Black Beans and Corn

Start by prepping your kitchen for success. Gather all ingredients and heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Sautéing the Chicken: Add the boneless chicken breasts to the skillet once hot. Cook until golden brown on both sides, approximately 6-7 minutes per side. You’ll know it’s ready when it reaches an internal temperature of 165°F (75°C).

Add Flavorful Ingredients: Once the chicken is cooked through, remove it from the skillet and let it rest briefly. In the same pan, toss in black beans and corn along with cumin and chili powder. Sauté for about 3 minutes until heated through.

Create the Sauce Base: Pour in your red enchilada sauce while scraping up any tasty bits stuck to the bottom of the pan. Bring everything to a gentle simmer for about 5 minutes—this helps meld those delicious flavors together.

Combine Everything Together: Return the chicken to the skillet, nestling it into that saucy mixture. Let everything simmer for another couple of minutes so that each bite gets infused with flavor.

Add Cheese & Garnish: Top with shredded cheddar cheese; cover the skillet briefly until melted—about 2 minutes will do. Finish with fresh cilantro and a squeeze of lime juice right before serving.

Now you have a delightful Skillet Enchilada Chicken with Black Beans and Corn ready to impress! Serve warm alongside rice or tortillas for maximum enjoyment.

Perfecting the Cooking Process

Start by searing the chicken until golden, then add the veggies and spices for optimal flavor development. This sequence ensures each ingredient shines through while creating a cohesive dish.

Add Your Touch

Feel free to swap black beans for pinto or add diced jalapeños for a spicy kick. Adjusting seasonings can personalize this skillet enchilada chicken to your liking.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave until heated through to preserve texture.

I remember serving this skillet enchilada chicken at a family gathering, and watching my cousin go back for seconds – it felt like winning a cooking award!

FAQ

Can I use frozen chicken for skillet enchilada chicken?

Yes, but thaw it fully before cooking to ensure even cooking.

What can I substitute for black beans?

You can use pinto beans or chickpeas as tasty alternatives in this recipe.

Can I make this dish ahead of time?

Absolutely! Prepare it a day in advance, but reheat gently before serving.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Skillet Enchilada Chicken with Black Beans and Corn

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves approximately four people 1x

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Description

Skillet Enchilada Chicken with Black Beans and Corn is a vibrant, one-pan dish that combines juicy chicken with hearty black beans and sweet corn, all enveloped in a zesty enchilada sauce. This quick and easy recipe is perfect for weeknight dinners or casual gatherings, bringing everyone together for a flavorful meal. The colorful ingredients and delicious aromas will make your kitchen feel warm and inviting, making it a family favorite you’ll want to recreate time and again.

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 can (15 oz) black beans, 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
• Juice of 1 lime

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Instructions

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 (165°F internal temperature). Remove from skillet and let rest.
3. In the same skillet, add black beans, corn, cumin, and chili powder; sauté for 3 minutes until heated.
4. Pour in enchilada sauce, scraping any browned bits from the pan; simmer for 5 minutes.
5. Return the chicken to the skillet, nestling it into the sauce; simmer for an additional couple of minutes.
6. Top with cheddar cheese and cover until melted (about 2 minutes). Garnish with cilantro and lime juice before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Skillet
• Cuisine: Mexican

Nutrition

• Serving Size: 1 piece (approximately 6 oz)
• Calories: 370
• Sugar: 3g
• Sodium: 780mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 36g
• Cholesterol: 95mg