Ingredients:

  • 1 tbsp olive oil
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika (optional)
  • Salt and pepper, to taste
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup (240ml) canned black beans, drained and rinsed
  • 1 cup (150g) corn kernels (fresh, frozen, or canned), drained if canned
  • 1 cup (240ml) enchilada sauce
  • 1 cup (100g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Heat olive oil in skillet over medium-high heat. Add diced chicken, cumin, chili powder, smoked paprika (if using), salt, and pepper. Cook until browned and cooked through (internal temperature of 165°F or 74°C).
  2. Add diced onion and minced garlic to the skillet. Cook until softened, about 3 minutes.
  3. Stir in black beans and corn. Cook for 2 minutes to heat through.
  4. Pour enchilada sauce over the mixture. Stir well to combine, then reduce heat to medium-low. Simmer for 5 minutes to let flavors meld.
  5. Sprinkle shredded cheese evenly over the skillet. Cover with a lid and cook until cheese is melted, about 3-5 minutes.
  6. Garnish with chopped cilantro and any optional toppings (jalapeños, avocado, sour cream, lime wedges). Serve hot.