Egg-Free Chicken Enchilada Skillet

Ingredients

• 1.5 lbs Chicken breast
• 1 medium Onion
• 1 large Bell pepper
• 1 cup Corn
• 1 can Black beans
• 1 can Enchilada sauce
• 1 cup Shredded cheddar cheese
• 2 cups Cooked rice
• 2 tablespoons Olive oil
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C) and add the 2 tablespoons of olive oil.
2. 2Add the 1.5 lbs of chicken breast, cut into 1-inch pieces, to the hot skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C).
3. 3Add the 1 medium onion, diced, and the 1 large bell pepper, diced, to the skillet with the chicken. Cook for 5-7 minutes, stirring often, until the vegetables have softened.
4. 4Stir in the 1 cup of corn, the 1 can of black beans (drained and rinsed), and the 1 can of enchilada sauce. Add the 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Stir everything together until well combined.
5. 5Bring the mixture to a simmer, then reduce the heat to medium-low (300°F / 150°C). Stir in the 2 cups of cooked rice until it is evenly distributed throughout the skillet. Cook for 3-5 minutes, stirring occasionally, until the rice is heated through.
6. 6Sprinkle the 1 cup of shredded cheddar cheese evenly over the top of the mixture in the skillet. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is completely melted.
7. 7Serve the Egg-Free Chicken Enchilada Skillet immediately. You can add your favorite compliant toppings.

Related Guides