Chicken Black Bean Enchilada Skillet Deconstructed Deliciousness

Recipe Introduction: Say Hola to This Deliciousness!

Ever stare into the fridge, wondering what on earth to make for dinner? Yeah, me too! That's why I'm sharing my chicken black bean enchilada skillet recipe.

It's packed with flavour and super easy.

Quick Hook: Enchilada Nirvana, Skillet Style

This chicken black bean enchilada skillet recipe is your ticket to flavour town. It’s like a deconstructed enchilada dream. Imagine all that yummy Mexican spice, with less work! You get a one pan enchilada feast that's ready in under 40 minutes.

Brief Overview: From Mexico to Your Table

This recipe is inspired by classic Mexican flavours. It's super simple, perfect for any skill level. It is an easy weeknight dinner .

It takes about 35 minutes from start to finish and serves four hungry people.

Main Benefits: Healthy-ish and Totally Yummy

This skillet dinner recipe is packed with protein and fibre from the chicken and black beans. It's a family friendly Mexican meal that everyone will love.

What makes it special? It's all the taste of enchiladas without the fuss. Honestly, it's a game-changer!

Think juicy chicken, hearty black beans, sweet corn, and gooey cheese.

Doesn't that sound amazing? Let's dive into what you will need to make this quick & easy Mexican food !

Alright, let's dive into what you'll need to whip up this crazy easy chicken black bean enchilada skillet . Honestly, it's so simple, even my mate Dave who burns toast can manage it.

We're talking seriously easy weeknight dinner material here.

Chicken Black Bean Enchilada Skillet Deconstructed Deliciousness Recipe Card

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Preparation time:10 Mins

Cooking time:25 Mins

Servings:4 servings

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:

• 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).
• Add diced onion and minced garlic to the skillet. Cook until softened, about 3 minutes.
• Stir in black beans and corn. Cook for 2 minutes to heat through.
• Pour enchilada sauce over the mixture. Stir well to combine, then reduce heat to medium-low. Simmer for 5 minutes to let flavors meld.
• Sprinkle shredded cheese evenly over the skillet. Cover with a lid and cook until cheese is melted, about 3-5 minutes.
• Garnish with chopped cilantro and any optional toppings (jalapeños, avocado, sour cream, lime wedges). Serve hot.

Nutrition Facts

Calories:450-550

Fat:25-30g

Fiber:5-7g

Recipe Info

Category:Main Course

Cuisine:Mexican

Ingredients & Equipment: The Lowdown

So, first things first, let's gather our bits. This isn't rocket science, promise. It is deconstructed enchilada heaven, remember? And it becomes one pan enchilada .

Main Ingredients: Let's Get Specific

• Olive Oil: 1 tbsp (15ml) – This gets things sizzling, innit?

• Chicken: 1 lb (450g) boneless, skinless chicken breasts or thighs, diced – Fresh is best, obviously, but if it looks a bit pale, maybe give it a miss.

  We are aiming for tender weeknight chicken recipes after all.

• Cumin: 1 tsp (5ml) – Because who doesn't love cumin?

• Chili Powder: 1 tsp (5ml) – Adds a bit of a kick, yeah?

• Smoked Paprika: ½ tsp (2.5ml) – Optional, but honestly, it adds something special!

• Salt and Pepper: To taste – Seasoning is key, my friend.

• Onion: 1 small, diced – It is the classic base for a good Mexican skillet recipes .

• Garlic: 2 cloves, minced – Don't skimp on the garlic.

• Black Beans: 1 cup (240ml) canned, drained and rinsed – Makes it a black bean enchilada .

• Corn: 1 cup (150g) kernels (fresh, frozen, or canned), drained if canned – Adds a bit of sweetness.

• Enchilada Sauce: 1 cup (240ml) – Store-bought or homemade, your call.

• Shredded Cheese: 1 cup (100g) – Cheddar, Monterey Jack, or Mexican blend.

• Fresh Cilantro: Chopped, for garnish – Makes it look all fancy.

Remember this makes a family friendly Mexican meals kind of dinner.

Seasoning Notes: Spice It Up

This is where you can get creative. Smoked paprika adds a lovely depth. For a bit of extra heat, throw in a pinch of cayenne pepper.

If you don't have chili powder, a mix of cumin, paprika, and a tiny bit of cayenne will do the trick.

It provides quick & easy Mexican food , basically.

Equipment Needed: Keep It Simple

• Large Skillet: Cast iron is ace, but any large skillet will do.
• Cutting Board & Knife: For chopping, duh.
• Measuring Cups & Spoons: For getting those measurements right.

Honestly, that's all you need for this chicken enchilada skillet . A good skillet makes the whole process easier, turning this into a super easy weeknight dinner .

So, let's get to it! This is one of my favourite skillet dinner recipes . I make it every other Tuesday.

Okay, so you want the lowdown on making my absolute go-to chicken black bean enchilada skillet ? Honestly, this recipe is a lifesaver on those crazy weeknight when you're starving but have zero energy.

It's like a hug in a pan, you know? Plus, who doesn't love quick & easy Mexican food ?

Prep Like a Pro: Get Your Stuff Together

First things first, mise en place , darlings! Dice your onion. Mince that garlic. Get your chicken ready to go.

Having everything prepped before you start cooking is a major time-saver. I swear, it makes the whole process feel less chaotic.

And hey, no sharp edges on your skillet while dicing those veggies!

Let's Cook: Skillet Magic

Alright, let's get this one pan enchilada party started!

1. Heat 1 tbsp olive oil in your skillet over medium-high heat.
2. Add 1 lb diced chicken , 1 tsp cumin , 1 tsp chili powder , ½ tsp smoked paprika , salt, and pepper. Cook until the chicken is no longer pink. You want an internal temperature of 165° F ( 74° C) for the chicken to be considered safe to eat.
3. Toss in your diced onion and minced garlic. Cook until softened for about 3 minutes .
4. Stir in 1 cup black beans and 1 cup corn . Cook for another 2 minutes .
5. Pour in 1 cup enchilada sauce . Stir to combine. Reduce heat and simmer for 5 minutes .
6. Top with 1 cup shredded cheese . Cover and cook until melted, about 3- 5 minutes .

Pro Tips for Enchilada Awesomeness

Don’t overcook the chicken! It should be cooked through, not dry. I learned this the hard way!

Spice it up! Add some jalapeños, or use a spicy enchilada sauce. I LOVE a good kick, you know?

This chicken enchilada skillet is also a deconstructed enchilada , so you could use tortillas, if you really want to add that classic touch! If you're feeling extra, grab some corn or flour tortillas.

Warm them up and use them to scoop up all that deliciousness.

This skillet dinner recipes also works beautifully with ground turkey if you're looking for a leaner option. I also love making this Mexican skillet recipes using what I have on hand.

No chicken? Use leftover shredded pork!

It's a great family friendly Mexican meals , and the leftovers are awesome. Enjoy!

Recipe Notes For Your Chicken Black Bean Enchilada Skillet

Okay, so you're about to make this amazing chicken black bean enchilada skillet . Here are a few extra tidbits to make it even better.

This one pan enchilada will be your new go-to easy weeknight dinner . Trust me!

Serving Suggestions: Fiesta Time!

Presentation matters, right? I love to serve this chicken enchilada skillet straight from the skillet. Put it on a trivet, smack-dab in the middle of the table.

That's what I call a centerpiece. Sprinkle some extra cilantro on top. Then, add a dollop of sour cream.

As for sides, I reckon some Mexican rice is a must. Don't forget some tortilla chips with guacamole. Want to get extra fancy? Whip up a batch of margaritas. Ole!

Storage Tips: Make It Last

Got leftovers? Honestly, it's rare in my house. But if you do, store the black bean enchilada in an airtight container in the fridge. It'll keep for about three days.

You can even freeze it. Just let it cool completely first. When you are ready to eat, thaw it overnight in the fridge. Reheat it in a skillet or microwave. Job done!

Variations: Make It Your Own!

This is where things get fun. Wanna make this deconstructed enchilada gluten-free? Just make sure your enchilada sauce is gluten-free.

Then, serve it with corn tortillas instead of flour ones on the side!

Fancy a different protein? Go for Mexican chorizo for a spicy kick. Or add some leftover turkey for something comforting.

For a vegetarian version, use butternut squash for a seasonal swap.

Nutrition Basics: Fuel Up

This chicken black bean enchilada skillet is packed with protein. It's got fiber from the beans and corn. The sauce adds some extra flavour and nutrients.

Remember, nutrition facts are just estimates. Calorie counts depend on the ingredients you use. Plus, how big your portions are.

This recipe fits right into the skillet dinner recipes and Mexican skillet recipes category, offering both flavour and convenience! If you're after some quick & easy Mexican food or family friendly Mexican meals , look no further.

It's also a winner among weeknight chicken recipes .

You are now equipped to tackle this recipe. Have a blast creating this dish. Get ready for some serious deliciousness.

This chicken black bean enchilada skillet will be a smash. I just know it!