5-Ingredient Chicken Enchilada Skillet

Alright, friends, can I just say — this skillet is like the superhero of weeknight dinners! It’s quick, it’s cheesy, and with just five simple ingredients, it practically makes itself. If you’ve ever wanted that perfect blend of gooey melted cheese, tender chicken, and zesty enchilada flavors without a million steps, your wish just came true. Plus, cooking everything in one pan means less cleanup (hallelujah!). I’m telling you, once you try this, your dinner game will never be the same. Ready to dive in?

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup shredded Mexican blend cheese
• 1 can (10 oz) red enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels

How I Make It

Step 1:

Heat a large skillet over medium heat and add your diced chicken. Cook it until it’s golden and cooked through, about 5–7 minutes. The chicken should be just a bit crisp on the edges — that little caramelization adds amazing flavor.

Step 2:

Pour in the enchilada sauce, black beans, and frozen corn directly into the skillet. Stir everything together and let it simmer for 5–7 minutes, until the mixture is hot and a little thickened. This melds all those terrific flavors perfectly.

Step 3:

Sprinkle the shredded cheese evenly on top. Cover the skillet with a lid and let the cheese melt completely, about 3–5 minutes. You want it gooey and bubbly!

Step 4:

Give everything a quick stir to mix in the cheesy goodness before serving. Taste and season with salt and pepper if needed.

Variations & Tips

• Swap chicken breasts for shredded rotisserie chicken to cut prep time.
• Try adding diced green chiles for a mild spicy kick.
• Use pepper jack cheese instead of Mexican blend for extra heat.
• If you want more texture, toss in a handful of chopped fresh cilantro right before serving.
• Serve with warm tortillas to scoop up every last bit.
• If sauce is too thick, add a splash of chicken broth or water while simmering.

How I Like to Serve It

Nothing beats scooping this right onto warm flour or corn tortillas for a casual taco night. I also love spooning it over simple cilantro-lime rice on busy weeknights. For a cozy weekend meal, add a dollop of sour cream and a squeeze of fresh lime to brighten up each bite.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or in the microwave, adding a splash of water or broth if it dries out.

Closing: This 5-ingredient skillet is my go-to when I want a comforting, flavorful meal ready in a flash that always leaves everyone asking for seconds.