Description
This recipe combines chicken, black beans, corn, and enchilada sauce in a skillet, topped with cheese and baked.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn (frozen or canned, drained)
- 1 (10 oz) can red enchilada sauce
- 1/2 cup water
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 cup shredded Monterey Jack or cheddar cheese
- Optional toppings: fresh cilantro, diced avocado, sour cream
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken and cook until browned, about 5-7 minutes.
- Stir in onion and bell pepper; cook until softened, about 5 minutes.
- Add black beans, corn, enchilada sauce, water, chili powder, cumin, and garlic powder. Season with salt and pepper.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Remove skillet from heat.
- Sprinkle cheese evenly over the chicken mixture.
- Bake for 15-20 minutes, or until cheese is melted and bubbly.
- Garnish with optional toppings before serving.
Notes
- This recipe is easily adaptable; feel free to add other vegetables like zucchini or sweet potato.
- For a spicier dish, add a pinch of cayenne pepper or a chopped jalapeño with the onion and bell pepper.
- Serve with warm tortillas or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet, Baked
- Cuisine: Mexican