Ground Chicken Enchiladas Skillet
This quick and satisfying one-pan meal combines ground chicken with flavorful enchilada sauce, black beans, and cheese, making it perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground chicken (Choose fresh ground chicken or the best quality; it browns faster than turkey.)
- 1 c onion, diced (Sweet yellow onions work well; dice small for quick cooking.)
- 2 cloves garlic, minced (Fresh garlic provides the best flavor; garlic powder can be used in a pinch.)
- 1 can (10 oz) enchilada sauce (Choose mild or medium based on preference.)
- 1 c black beans, drained and rinsed (Rinse to reduce sodium.)
- 1 c corn, frozen or fresh (Frozen corn is convenient; no need to thaw.)
- 1 1/2 c shredded cheese (cheddar or Mexican blend) (Grate your own for better melting.)
- 1 tsp chili powder (Adjust to taste.)
- 1 tsp cumin (Freshly ground adds depth.)
- to taste salt and pepper (Start light; the sauce may contain salt.)
- fresh cilantro for garnish (Chop just before serving.)
Instructions
Cooking
- In a large skillet, cook the ground chicken over medium heat until browned. Drain any excess fat.
- Add the diced onion and minced garlic; sauté for 2-3 minutes until softened.
- Stir in the enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper.
- Bring to a simmer and cook for another 5 minutes.
- Sprinkle the shredded cheese on top, cover the skillet, and allow the cheese to melt for about 2-3 minutes.
- Garnish with fresh cilantro before serving.
Notes
Serve family-style with warm tortillas, sour cream, and lime wedges. Leftovers store well in the fridge for up to 3 days or freeze for up to 2 months.