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Start by heating 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces. Season the chicken with salt and pepper to taste. This initial step is crucial, as it helps to develop a beautiful golden crust on the chicken while keeping it juicy and tender. Sauté the chicken for about 5-7 minutes, stirring occasionally until it is fully cooked and reaches an internal temperature of 165°F (75°C).

Cheesy Green Chile Chicken Enchilada Skillet

Discover the ultimate comfort food with this Cheesy Green Chile Chicken Enchilada Skillet. This one-pan wonder combines tender chicken, zesty green chilies, and gooey cheese, all in under 30 minutes. Perfect for busy weeknights or weekend gatherings, this recipe simplifies the cooking process while delivering vibrant flavors and a hearty meal. Enjoy minimal cleanup and maximum satisfaction with this delightful dish that everyone will love!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 can (4 oz) diced green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) enchilada sauce

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or Mexican blend)

1/4 cup fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Tortilla chips (for serving, optional)

Instructions
 

Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes until the chicken is golden and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.

    Cook the Aromatics: In the same skillet, add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

      Add Spices and Vegetables: Stir in the diced green chilies, cumin, chili powder, black beans, enchilada sauce, and corn. Mix well to combine. Bring the mixture to a simmer and let it cook for about 3-4 minutes.

        Combine Chicken and Cheese: Return the cooked chicken to the skillet and mix until well incorporated. Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid and let cook on low heat for another 3-5 minutes, or until the cheese is melted and bubbly.

          Garnish and Serve: Remove from heat and sprinkle with chopped cilantro for freshness. Serve hot, either on its own or with tortilla chips for dipping.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4