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In today's fast-paced world, one-pan meals have become a saving grace for busy households striving for balance between nutritious eating and time management. The Cheesy Green Chile Chicken Enchilada Skillet stands out as a delightful solution that marries convenience with vibrant flavors. This dish not only simplifies the cooking process but also delivers a comforting, hearty meal that the whole family will love. Imagine tender pieces of chicken blended with zesty green chiles and topped with gooey, melted cheese, all cooked in a single skillet. It's an enticing culinary experience that promises to brighten up your dinner table.

Cheesy Green Chile Chicken Enchilada Skillet

Discover the delightful flavors of the Cheesy Green Chile Chicken Enchilada Skillet, the perfect one-pan meal for busy families. This quick recipe combines tender chicken, zesty green chiles, black beans, sweet corn, and gooey cheese, creating a comforting dish everyone will love. With minimal prep and clean-up, it's ideal for weeknight dinners or casual gatherings. Impress your family with this satisfying and nutritious meal that embodies the essence of traditional enchiladas, all in one skillet!
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Ingredients
  

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

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 cans (10 oz each) diced green chiles (choose mild or hot based on your spice preference)

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

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

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

10 small corn tortillas, cut into strips

2 cups shredded Monterey Jack cheese (or a blend of cheddar and Monterey Jack)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Chicken: In a large skillet over medium heat, add olive oil and let it heat up. Once the oil is shimmering, add the bite-sized chicken pieces and season with salt and pepper. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through. Remove the chicken from the skillet and set it aside on a plate.

    Sauté the Vegetables: In the same skillet (without washing it), add the diced onion. Sauté for about 3-4 minutes, stirring frequently, until the onion is fragrant and translucent. Then, add the minced garlic and sauté for an additional minute, being careful not to let it burn.

      Add Flavors: Incorporate the diced green chiles, black beans, and corn into the skillet. Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir everything together to combine well. Allow this mixture to cook for about 2-3 minutes to heat it through and meld the flavors.

        Combine Chicken and Tortillas: Return the sautéed chicken to the skillet and gently fold in the tortilla strips, making sure they are coated evenly with the chile and bean mixture.

          Add Cheese and Bake: Evenly sprinkle the shredded Monterey Jack cheese over the top of the chicken and tortilla mixture. Cover the skillet with a lid and reduce the heat to low. Let it cook for about 5-7 minutes, or until the cheese melts beautifully and is bubbling.

            Garnish & Serve: Once the cheese is melted, remove the skillet from heat and generously garnish with fresh chopped cilantro. Serve directly from the skillet while still warm, with lime wedges on the side for squeezing over each serving.

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