Cheesy Chicken & Bean Enchilada Skillet

Ingredients

- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1/4 cup diced green chilis
- 1/4 cup diced red onion
- 1 jalapeno, sliced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/2 cup diced tomatoes
- 1/2 cup each: black beans, pinto beans, and kidney beans, drained and rinsed
- 1/4 cup corn niblets
- 1/2 cup crushed tortilla chips
- 4 corn tortillas, sliced into strips
- 2 tablespoons crushed black olives
- 1/4 cup diced green onions
- 1/2 cup guacamole

Instructions

1. Prepare the Chicken:

Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and season with chili powder and cumin. Cook until the chicken is golden and cooked through, approximately 7-8 minutes. Remove chicken and set aside.

2. Sauté Vegetables:

In the same skillet, add the onion and bell pepper. Sauté for 5 minutes or until the vegetables are soft. Stir in the crushed black olives, green chilis, and green onions. Cook for an additional 2 minutes.

3. Combine Ingredients:

Return the chicken to the skillet and add the enchilada sauce, black beans, pinto beans, kidney beans, and corn niblets. Stir well to combine everything thoroughly.

4. Add Cheese and Tortilla Strips:

Sprinkle the shredded cheese over the mixture, creating an even layer. Lay the corn tortilla strips over the top.

5. Cover and Cook:

Lower the heat to medium, cover the skillet with a lid, and let it cook for 10 minutes until the cheese has melted and the flavors meld together.

6. Prepare Toppings:

While the skillet simmers, prepare the toppings. In a small bowl, mix the sour cream with a handful of chopped cilantro. Set aside.

7. Serve and Garnish:

Once the skillet is done, remove from heat. Top with sour cream mixture, diced tomatoes, red onion, jalapeno slices, avocado, crushed tortilla chips, and remaining cilantro. Add dollops of guacamole for an extra creamy finish.

Preparation & Cooking Times:

- PT10M
10 minutes

- PT25M
25 minutes

Total Time

- PT35M
35 minutes

Type of Dish

- Dinner

Keywords

- Enchilada
- Chicken
- Skillet
- Dinner
- Mexican
- One-Pan
- Cheese
- Beans
- Quick
- Comfort Food

Recipe Yield

- Feeds 4 adults

Calories

- 2,800 calories

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