Ingredients
Scale
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 cup black beans, drained
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Optional toppings: cilantro, sliced jalapenos, sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned.
- Add chopped onion and garlic, sauté until fragrant and translucent.
- Pour in enchilada sauce, black beans, and corn, stir to combine.
- Simmer for 5-7 minutes until heated through.
- Sprinkle shredded cheese on top and cover until melted.
- Garnish with cilantro and jalapenos. Serve hot.
Notes
- You can add bell peppers or spinach for extra veggies.
- Use leftover cooked chicken for quicker prep.
- Adjust spice level with more or less jalapenos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 skillet portion
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 80 mg
