Chicken Black Bean Enchilada Skillet Quick Weeknight Win
This chicken black bean enchilada skillet is my goto for a quick easy Mexican fix All the flavor no rolling required Dinners ready in 35 Check it out
Ingredients
- 1 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup (240ml) canned black beans, drained and rinsed
- 1 cup (150g) corn kernels (fresh, frozen, or canned), drained if canned
- 1 cup (240ml) enchilada sauce
- 1 cup (100g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro, chopped (for garnish)
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