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.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- 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.
- In the same skillet, add black beans, corn, cumin, and chili powder; sauté for 3 minutes until heated.
- Pour in enchilada sauce, scraping any browned bits from the pan; simmer for 5 minutes.
- Return the chicken to the skillet, nestling it into the sauce; simmer for an additional couple of minutes.
- 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