Description
Warm, comforting, and bursting with flavor, the Scrumptious Chicken Enchilada Skillet is your go-to dish for busy weeknights. It combines tender chicken, colorful bell peppers, and zesty enchilada sauce topped with melted cheese—all cooked in one skillet for easy cleanup. This delicious recipe offers a delightful balance of spicy and savory notes that will have everyone coming back for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese
Instructions
- Prepare Your Ingredients: Chop the bell peppers, onion, and garlic.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper and cook for 5-7 minutes per side until browned. Remove from skillet and let rest before slicing.
- Sauté Vegetables: In the same skillet, add onions and bell peppers; sauté for 3-4 minutes. Add minced garlic and cook for an additional minute.
- Combine All Ingredients: Return sliced chicken to the skillet along with black beans and diced tomatoes. Pour enchilada sauce over everything and stir gently to combine.
- Add Cheese: Sprinkle shredded cheese on top, cover with a lid, reduce heat to low, and cook for about 5 minutes until cheese is melted.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 390
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 90mg