Description
A hearty, high‑protein chicken enchilada skillet that’s bursting with bold Mexican flavors, tender shredded chicken, black beans, sweet corn, and melty cheese. Perfect for a quick, satisfying dinner that the whole family will love. Easy to make, freezer‑friendly, and packed with protein for energy‑boosting meals.
Ingredients
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 jalapeño, diced
- ½ large red onion, diced
- 2 bell peppers, diced
- 2 cups shredded chicken breast (cooked)
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- Salt & pepper to taste
- 15 oz can black beans, drained & rinsed
- ¾ cup corn (fresh, frozen, or canned)
- ½ cup salsa
- 20 oz red enchilada sauce
- 6 corn tortillas, cut into bite‑size strips
- 1 cup shredded Mexican cheese blend
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic, jalapeño, and red onion; sauté until softened, about 2‑3 minutes.
- Stir in bell peppers, cumin, paprika, chili powder, garlic powder, salt, and pepper; cook 1 minute.
- Add shredded chicken and cook until heated through.
- Mix in black beans, corn, salsa, and enchilada sauce; bring to a simmer.
- Stir in shredded cheese until melted and the mixture is well‑combined.
- Gently fold in tortilla strips; cook for 2‑3 minutes until they soften slightly.
- Serve hot, garnished with extra cheese or fresh cilantro if desired.
Notes
For a spicier kick, add more jalapeño or a pinch of cayenne. Substitute turkey breast or tofu for chicken to switch up the protein. Leftovers store well in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed. Pair with avocado slices or a simple side salad for a complete meal.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: B
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: high protein, chicken, enchilada, skillet, quick dinner, family-friendly