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When it comes to weeknight dinners, few dishes strike the perfect balance of flavor, convenience, and comfort quite like the Cheesy Green Chile Chicken Enchilada Skillet. This delightful recipe brings together all the elements of traditional enchiladas—succulent chicken, vibrant spices, and gooey cheese—while simplifying the cooking process into a single skillet. Whether you're rushing home after a long day or hosting a casual gathering, this dish is sure to impress both your taste buds and your guests.

Cheesy Green Chile Chicken Enchilada Skillet

Discover the ultimate weeknight dinner solution with this Cheesy Green Chile Chicken Enchilada Skillet! This one-pan wonder combines tender chicken, vibrant spices, creamy cheese, and essential ingredients like black beans and corn for a hearty, flavorful meal. Perfect for busy evenings or casual gatherings, it's easy to whip up and packed with nutrients. Enjoy the comforting taste of traditional enchiladas in a simplified, delicious format that everyone will love!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon extra virgin olive oil

1 small onion, finely diced

3 cloves garlic, minced

1 can (4 oz) diced green chilies, drained

1 teaspoon ground cumin

1 teaspoon chili powder

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) enchilada sauce

1 cup corn kernels (can be fresh, frozen, or canned)

1 cup shredded cheese (choose cheddar or a Mexican cheese blend)

1/4 cup fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Tortilla chips (for serving, optional)

Instructions
 

Sauté the Chicken:

    In a large skillet, warm the olive oil over medium heat. Add the diced chicken pieces to the skillet and season them with salt and pepper. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Once done, transfer the chicken to a plate and set aside.

      Cook the Aromatics:

        In the same skillet, without cleaning it, add the diced onion. Sauté the onion for about 3-4 minutes, stirring frequently, until it becomes soft and translucent. Next, incorporate the minced garlic and cook for an additional minute until it is fragrant.

          Add Spices and Vegetables:

            To the skillet, stir in the drained diced green chilies, ground cumin, and chili powder. Then, add in the rinsed black beans, enchilada sauce, and corn. Mix all the ingredients thoroughly to combine, and bring the mixture to a gentle simmer. Allow it to cook for about 3-4 minutes, letting the flavors meld together.

              Combine Chicken and Cheese:

                Return the previously cooked chicken to the skillet, gently folding it into the mixture until evenly distributed. Evenly sprinkle the shredded cheese over the top. Cover the skillet with a lid and lower the heat; let it cook for an additional 3-5 minutes, or until the cheese has melted and is bubbling.

                  Garnish and Serve:

                    Once ready, remove the skillet from the heat and sprinkle chopped cilantro over the top for a burst of freshness. Serve hot directly from the skillet or alongside tortilla chips for dipping, if desired.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                        Presentation Tips: For an enhanced visual appeal, serve the enchilada skillet in the center of the table directly in the skillet, garnished with additional cilantro and a sprinkle of cheese. Pair with a side of lime wedges for a zesty touch!