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Chicken Enchilada Skillet with Corn Tortillas
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 ounces) red enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn
  • 6 corn tortillas, cut into 1-inch strips
  • 1 1/2 cups shredded Mexican cheese blend

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, cumin, chili powder, and salt. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  • Add the diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion begins to soften.
  • Pour in the enchilada sauce, then add the black beans and frozen corn. Stir to combine and bring the mixture to a gentle simmer.
  • Stir in the corn tortilla strips until they are coated in sauce. Let everything simmer for 3 minutes so the tortillas soften.
  • Sprinkle the shredded cheese evenly over the top. Cover the skillet and cook for 2 to 3 minutes until the cheese melts.

Notes

For best texture, add the tortilla strips only after the sauce is simmering so they do not become mushy. Leftovers reheat well in a covered skillet over low heat with a splash of water to loosen the sauce. If you want more vegetables, stir in a handful of spinach with the corn.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Cutting Board, Knife