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The main ingredients in this dish include: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, canned, or frozen) These ingredients create a strong base for your skillet. The chicken gives protein, while the black beans add fiber. The corn brings sweetness, and the tomatoes add a nice tang. Together, they form a colorful and tasty mix. For flavor, we use: - 1 tablespoon chipotle powder (adjust for spice level) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste Chipotle powder adds a smoky heat. Cumin brings warmth, and smoked paprika gives depth. Salt and pepper balance the flavors. Adjust the spice to your liking. Taste as you go to find your perfect blend. To elevate the dish, consider these garnishes: - 1/4 cup fresh cilantro, chopped - Tortilla chips, for serving Fresh cilantro adds brightness and a fresh taste. You can sprinkle it on top just before serving. Tortilla chips are perfect for scooping. For a creamy touch, add a drizzle of sour cream or avocado slices. This adds flavor and makes the dish visually appealing. {{ingredient_image_1}} - Gather your ingredients: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels - 1 tablespoon chipotle powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1/4 cup fresh cilantro, chopped - Tortilla chips for serving Start by prepping the veggies. Dice the onion and mince the garlic. This helps the flavors mix well. Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken. Season with salt, pepper, chipotle powder, cumin, and smoked paprika. Cook until the chicken is cooked through and lightly browned, about 6-7 minutes. Next, add the diced onion and minced garlic. Cook until the onion is soft and see-through, about 3-4 minutes. This step brings out the onion's sweet flavor. Now, stir in the diced tomatoes, black beans, and corn. Mix everything well. Let it simmer on medium heat for about 5-6 minutes. This helps the flavors blend. Turn down the heat to low. Sprinkle both kinds of cheese evenly on top. Cover the skillet and let the cheese melt for about 3-5 minutes. Take the skillet off the heat. Garnish with fresh cilantro for a burst of flavor. Serve the enchilada skillet warm. Add tortilla chips on the side for easy scooping. Enjoy every bite of this hearty meal! To cook chicken well, start with even pieces. Cut the chicken breasts into small, even cubes. This helps them cook at the same speed. Use medium-high heat to get a nice sear. Season the chicken with salt, pepper, and spices before cooking. This adds flavor right away. Cook until the chicken is golden brown and no longer pink inside. This usually takes about 6-7 minutes. Melt cheese for that creamy feel by using low heat. After cooking the other ingredients, reduce the heat to low. Sprinkle the cheese evenly over the top. Cover the skillet with a lid. This traps steam and helps the cheese melt evenly. Let it sit for 3-5 minutes. The cheese will become gooey and delicious, making every bite rich. Adjust the spice in your dish easily. Start with one tablespoon of chipotle powder. Taste the mixture as it simmers. If you want it hotter, add more powder. You can also add diced jalapeños for extra heat. If you prefer less spice, reduce the chipotle powder. You can balance the heat with sour cream or avocado on the side. These cool toppings help tone down the spice if needed. Pro Tips Adjust Spice Level: If you prefer a milder dish, reduce the amount of chipotle powder or replace it with a sweet paprika. Cheese Variations: Experiment with different cheeses like pepper jack for added flavor or a Mexican blend for a unique twist. Make it Vegetarian: Substitute the chicken with diced zucchini or mushrooms and add extra beans for protein. One-Pan Clean-Up: Use a non-stick skillet to make clean-up easier, and consider lining the skillet with parchment paper for even less mess. {{image_2}} You can easily make a tasty vegetarian version of this dish. Start by replacing the chicken with diced bell peppers or zucchini. You can also add mushrooms for more texture. Use the same spices to keep the flavor strong. Swap the chicken for extra beans or lentils for protein. This way, you stay satisfied without meat. To make this dish gluten-free, simply skip the tortilla chips or use gluten-free ones. Check the labels on canned goods like beans and tomatoes to ensure they meet gluten-free standards. The rest of the recipe stays the same! You still get that rich flavor without any gluten worries. Want to boost the flavor even more? Here are some fun ideas. - Black Olives: Add sliced black olives for a briny kick. - Avocado: Toss in some diced avocado for creaminess. - Lime Juice: A squeeze of fresh lime brightens the whole dish. - Spinach or Kale: Mix in some leafy greens for extra nutrients and color. Experiment with these additions to create your perfect Chipotle Chicken Enchilada Skillet! To keep your Chipotle Chicken Enchilada Skillet fresh, let it cool first. Transfer it to an airtight container. You can store it in the fridge for up to three days. Label the container with the date. This helps you keep track of freshness. To reheat, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often to heat evenly. You can also use the microwave. Place a portion in a bowl and cover it with a damp paper towel. Heat for one to two minutes. Check if it's hot all the way through. For long-term storage, freeze the enchilada skillet. Use a freezer-safe container or bag. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it the same way as before for best results. To make this dish spicier, you can add more chipotle powder. Start with an extra half tablespoon. You can also add diced jalapeños or a pinch of cayenne pepper. These will boost the heat without changing the flavors too much. For a fun twist, use spicy salsa in place of the diced tomatoes. Yes, you can use chicken thighs instead of breasts. Thighs are juicier and more flavorful. Just make sure to cut them into small pieces. Cook them the same way as the breasts. They will add a rich taste to the skillet. You can prepare this dish ahead of time. Cook the chicken and mix in the other ingredients, then let it cool. Store it in the fridge for up to two days. When ready to serve, heat it on the stove or in the oven. Add cheese and let it melt before serving. This saves time and keeps the flavors great! This blog covered how to make a tasty Chipotle Chicken Enchilada Skillet. We explored main ingredients, cooking steps, and tips for best results. I shared variations for different diets and advice on storage. You can enhance your dish with optional garnishes or extra flavors. This skillet meal is easy to customize and perfect for sharing. With these simple tips, you’ll make a dish everyone will love. Enjoy your cooking adventure and savor every bite!

Chipotle Chicken Enchilada Skillet

A flavorful and spicy chicken enchilada dish made in a skillet, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 tablespoon chipotle powder (adjust for spice level)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • for serving tortilla chips

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and season with salt, pepper, chipotle powder, cumin, and smoked paprika. Sauté until the chicken is cooked through and lightly browned, about 6-7 minutes.
  • Add the diced onion and minced garlic to the skillet. Cook until the onion is soft and translucent, about 3-4 minutes.
  • Stir in the diced tomatoes (with juices), black beans, and corn. Mix well, and let everything simmer together on medium heat for 5-6 minutes to blend the flavors.
  • Reduce the heat to low, sprinkle both types of cheese evenly over the top, and cover the skillet. Allow the cheese to melt for about 3-5 minutes.
  • Remove from heat and garnish with fresh cilantro.
  • Serve the enchilada skillet warm, with tortilla chips on the side for scooping.

Notes

Serve the skillet directly from the pan garnished with extra cilantro and a drizzle of sour cream or avocado slices for an added touch!
Keyword chicken, enchiladas, skillet, spicy