Go Back

Skillet Chicken Enchiladas: A Delicious Family Favorite

Are you ready for a dinner that’s quick, flavorful, and just downright delightful? Enter Skillet Chicken Enchiladas! This dish is a vibrant blend of tender chicken, zesty enchilada sauce, and gooey cheese, all cooked in one skillet, making it not just easy to prepare but also a breeze to clean up!
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, diced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 10 oz enchilada sauce
  • 1 cup corn kernels fresh, frozen, or canned
  • 2 cups shredded cheese cheddar or Mexican blend
  • 8 small corn tortillas
  • Chopped cilantro and sour cream for serving

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
  3. Stir in the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
  4. Add the black beans, enchilada sauce, and corn to the skillet, stirring well to combine. Allow the mixture to simmer for about 5 minutes.
  5. Tear the corn tortillas into strips and add them to the skillet, mixing gently to ensure they soak up the sauce.
  6. Sprinkle the shredded cheese generously over the top. Cover the skillet and let it cook for an additional 5 minutes, or until the cheese is melted and bubbly.
  7. Serve hot, garnished with chopped cilantro and a side of sour cream.