Healthy Chicken Enchilada Skillet Recipe

Ingredients

   

1 lb boneless, skinless chicken breast

1 tbsp olive oil

1 onion diced

2 bell peppers diced

3 cloves of garlic minced

1 15oz can black beans drained and rinsed

1 15oz can corn drained

1 10oz can tomatoes with chilis or fire-roasted

1 10oz can enchilada sauce

1 cup chicken broth

1 tsp ground cumin

1 tsp smoked paprika

1/2 tso chili powder

salt & pepper to taste

6 small corn tortillas cut into strips

1 cup 1 cup shredded reduced-fat Mexican blend cheese plus 2 tbsp per serving for topping

green onion, cilantro, sour cream, guacamole for topping

Method

 

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

Sauté the Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional minute until fragrant.

Combine Ingredients: Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, chicken broth, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine.

Simmer: Return the cooked chicken to the skillet and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to come together and the sauce to thicken slightly.

Add Tortilla Strips: Stir in the corn tortilla strips, making sure they are evenly distributed throughout the skillet. Let them cook for about 5 minutes until they soften.

Add Cheese: Sprinkle the shredded cheese over the top of the skillet. Cover and let it cook for a few minutes until the cheese is melted and bubbly.

Garnish and Serve: Remove the skillet from the heat. Garnish with chopped cilantro and sliced green onions. We also like adding sour cream, guacamole, and chips for scooping.