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Easy Chicken Enchilada Skillet Recipe

A quick and flavorful one-pan meal featuring tender chicken, black beans, corn, and melty cheese in a rich enchilada sauce. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin ground
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 1 cup red enchilada sauce store-bought or homemade
  • 1 cup cooked rice white or brown, cooled
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup frozen corn thawed
  • 1 cup shredded cheddar cheese divided
  • 0.25 cup chopped fresh cilantro optional, for garnish
  • 0.25 cup sour cream optional, for serving

Method
 

Steps
  1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with chili powder, cumin, garlic powder, and salt. Cook for 5–6 minutes, stirring occasionally, until chicken is browned and cooked through.
  2. Stir in enchilada sauce, cooked rice, black beans, and corn. Reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until heated through and flavors meld.
  3. Sprinkle 0.75 cup of shredded cheddar cheese evenly over the skillet mixture. Cover and cook for 2–3 minutes, or until cheese is melted.
  4. Remove from heat. Garnish with remaining 0.25 cup cheese, chopped cilantro, and serve with sour cream if desired.

Notes

For a spicier kick, add a diced jalapeño with the chicken or use hot enchilada sauce. Leftovers store well in the fridge for up to 3 days.