Skillet Enchilada Chicken with Black Beans and Corn
Try this Skillet Enchilada Chicken with Black Beans and Corn recipe.
Try this Skillet Enchilada Chicken with Black Beans and Corn recipe.
- 1 teaspoon ground cumin
- fresh ground black pepper to taste
- 4 ounce can diced green chiles
- 2 green onions sliced thin
- â¾ teaspoon kosher salt
- 1 teaspoons chili powder
- 1 package just bare organic chicken tenderloins
- â½ teaspoon granulated garlic
- â½ teaspoon oregano crushed between the palms of your hands
- 15 ounce can low sodium black beans rinsed and drained
- 1 cup frozen corn defrosted
- 1 cup red enchilada sauce
- â½ cup shredded cheese i used a combination of cheddar and monterey jack
- cilantro green onions, avocado, tomato and sour cream or plain greek yog
- Carbohydrate 32.07203 g
- Cholesterol 0 mg
- Fat 1.80661 g
- Fiber 4.32759985160828 g
- Protein 5.20054 g
- Saturated Fat 0.243044 g
- Serving Size 1 1 recipe (708g)
- Sodium 25.582 mg
- Sugar 27.7444301483917 g
- Trans Fat 0.217531 g
- Calories 141 calories
Step-by-step
- In a small bowl combine the spices. Rub the chicken tenders with half of the mixture and reserve the other half. Heat a cast iron or non-stick skillet over medium-high heat. Spray with cooking spray or add a couple teaspoons of olive oil to the hot skillet.
- Place the chicken into the skillet and cook for approximately 3-4 minutes before flipping it over and cooking another 3-4 minutes. When the chicken is cooked through remove it from the skillet and onto a plate.
- Turn the heat down to medium and add a little more oil to the skillet. Add in the green onions and saute for a minute then add in the green chiles, black beans, corn and remaining spice mixture. Stir everything together then pour in the enchilada sauce. Stir again until everything is coated in the sauce and bring the mixture to a simmer.
- Place the cooked chicken tenders on top of the black bean and corn mixture and top with the shredded cheese. Cover with a lid or piece of foil and cook for another couple minutes or until the cheese is melted.
- Serve immediately topped with chopped cilantro, green onions, avocado, tomato and sour cream or plain Greek yogurt.
Skillet Enchilada Chicken: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Weeknights are a blur of homework, soccer practice, and the never-ending cycle of laundry. That's why I've become a huge fan of quick, easy, and flavorful one-pan meals. This Skillet Enchilada Chicken with Black Beans and Corn is a perfect example. It's ready in under 30 minutes, and it's so satisfying, even my picky eaters clean their plates.
The beauty of this recipe lies in its simplicity. There's no complicated chopping or precise measurements needed. I often adapt it based on what I have on hand. Sometimes I swap out the corn for diced bell peppers, or add a can of diced tomatoes for extra flavor and juiciness. The key ingredients are the enchilada sauce (I love using a good quality brand for that authentic taste), the tender chicken, and a hearty mix of black beans and corn. The spices give it a warm, comforting kick – perfect for a chilly evening.
Beyond the deliciousness, this recipe is incredibly versatile. It can easily be doubled to feed a crowd, making it ideal for potlucks or casual gatherings. Leftovers are fantastic for lunch the next day, and they reheat beautifully. It's also easily adaptable to dietary needs. You can swap out the chicken for tofu or tempeh for a vegetarian option, or use different types of beans to suit your preference.
The process is straightforward. First, I season the chicken with a simple blend of cumin, chili powder, garlic, oregano, and salt. A little black pepper adds extra depth of flavor. Then, I sear the chicken in a skillet until perfectly cooked. While the chicken is cooking, I prep the other ingredients: slicing green onions, and opening the cans of black beans and corn. Once the chicken is cooked, I add the remaining spice blend to the skillet with the green chilies and sauté for a minute. The enchilada sauce is then added and gently simmered until the flavors meld.
Finally, I add the cooked chicken back into the skillet, top it with shredded cheese (cheddar and Monterey Jack are my favorites), and cover the skillet to allow the cheese to melt beautifully. The final touch is garnishing with fresh cilantro, more green onions, slices of ripe avocado, diced tomatoes, and a dollop of sour cream or plain Greek yogurt. The contrasting textures and flavors make for a truly satisfying meal.
This Skillet Enchilada Chicken is more than just a recipe; it's a lifesaver for busy weeknights. It's a testament to the fact that delicious, healthy meals don't have to be complicated. It's a go-to recipe in my kitchen, and I hope it becomes a favorite in yours too. The ease of preparation, the vibrant flavors, and the satisfaction of a complete, wholesome meal make it a winner in my book. And the best part? Minimal cleanup! That's a huge bonus on a busy weeknight.
So, give this recipe a try. Let me know what you think in the comments below. Happy cooking!
