A savory skillet dish with shredded chicken, corn, cheese, and flavorful sauce for easy weeknight meals.
# What You'll Need:
→ Meats
01 - 2 cups cooked shredded chicken (rotisserie or poached)
→ Vegetables
02 - 1 small onion, finely chopped
03 - 1 bell pepper, diced
04 - 2 cloves garlic, minced
→ Sauces & Canned Goods
05 - 1.5 cups red enchilada sauce (store-bought or homemade)
06 - 1 can (14 oz) black beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned)
→ Tortillas
08 - 6 small corn tortillas, cut into strips
→ Dairy
09 - 1.5 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
→ Seasonings
10 - 1 teaspoon ground cumin
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
→ Toppings (optional)
14 - Chopped cilantro
15 - Sliced green onions
16 - Sour cream
17 - Diced avocado
18 - Lime wedges
# How To Make It:
01 - Heat a large oven-safe skillet over medium heat. Add a splash of oil, then sauté onion and bell pepper until softened, about 3 to 4 minutes. Add garlic and cook for 1 more minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper evenly over the vegetables.
03 - Add shredded chicken, drained black beans, and corn kernels; toss to incorporate thoroughly.
04 - Pour in the enchilada sauce and bring the mixture to a simmer.
05 - Fold tortilla strips into the skillet contents until fully coated with sauce.
06 - Sprinkle shredded cheese evenly over the skillet. Cover and cook on low heat for 5 minutes until cheese melts, or transfer skillet under broiler for 2 to 3 minutes until cheese is bubbly and golden.
07 - Remove from heat and let rest for 2 minutes. Garnish with optional toppings such as cilantro, green onions, sour cream, avocado, and lime wedges. Serve immediately.
