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When it comes to satisfying weeknight dinners, few dishes can rival the allure of a creamy chicken enchilada skillet. This delightful one-pan meal not only brings a burst of flavor to your table but also encapsulates the essence of comfort food. Imagine tender pieces of chicken enveloped in a rich, creamy sauce, punctuated by the warmth of spices and the delightful textures of black beans and corn. This recipe is designed to be both enticing and approachable, making it the perfect choice for anyone looking to whip up a delicious dinner without spending hours in the kitchen.

Creamy Chicken Enchilada Skillet

Discover the joy of one-pan cooking with this Heavenly Creamy Chicken Enchilada Skillet recipe. Perfect for busy weeknights, this dish features tender chicken, a rich, creamy sauce, and the vibrant flavors of enchiladas, all made in a single skillet. With a blend of spices, black beans, corn, and a gooey cheese topping, it's adaptable to your taste. Enjoy a comforting meal that’s easy to prepare and sure to impress family and friends. Get ready to enjoy a delightful dinner experience!
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Ingredients
  

1 pound boneless, skinless chicken breasts, cut into bite-sized cubes

1 tablespoon extra virgin olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 can (10 oz) red enchilada sauce

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

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

1 cup sour cream

1 cup shredded cheddar cheese

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh cilantro, chopped, for garnish

Tortilla chips, for serving

Instructions
 

Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the cubed chicken to the skillet, seasoning it with salt, pepper, chili powder, cumin, and smoked paprika. Sauté the chicken for about 6-8 minutes, or until it is browned and cooked through. Once done, transfer the chicken to a plate and set aside.

    Sauté the Vegetables: In the same skillet, add the diced onion. Sauté for approximately 3 minutes, or until the onion becomes translucent and soft. Next, add the minced garlic and cook for an additional 1 minute, stirring frequently, until the garlic is aromatic.

      Combine Ingredients: Return the cooked chicken to the skillet with the onion and garlic. Pour in the enchilada sauce, followed by the rinsed black beans and corn. Stir everything together and bring the mixture to a gentle simmer. Allow it to heat through for about 3-4 minutes.

        Make it Creamy: Lower the heat to a simmer and carefully stir in the sour cream until it is fully blended into the mixture. Allow the skillet to simmer for an additional 2-3 minutes, stirring occasionally, until the dish is thoroughly mixed and heated throughout.

          Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the mixture in the skillet. Cover the skillet with a lid and let it cook for about 2-3 minutes, or until the cheese is melted and bubbly.

            Serve: Once ready, remove the skillet from the heat. Garnish the dish with freshly chopped cilantro for a pop of color and flavor. Serve hot alongside crispy tortilla chips for a delightful dipping experience!

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 4 servings