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In today's fast-paced world, finding time to prepare a delicious and satisfying meal can feel like a daunting task, especially during busy weeknights. That's where skillet meals come into play. These versatile, time-saving options allow you to create a wholesome dinner with minimal fuss. Among the myriad of skillet recipes available, the Cheesy Green Chile Chicken Enchilada Skillet stands out as a flavorful and comforting dish that beautifully marries the creamy richness of cheese with the spicy zest of green chiles. This dish not only promises a delightful explosion of flavors but also boasts a straightforward preparation process, making it an excellent choice for family dinners or casual gatherings.

Cheesy Green Chile Chicken Enchilada Skillet

Discover the perfect solution for busy weeknights with the Cheesy Green Chile Chicken Enchilada Skillet. This one-skillet meal combines tender chicken, vibrant vegetables, and flavorful spices, all topped with melted cheese for a comforting dish. Enjoy the simplicity of minimal cleanup while preparing a nutritious and satisfying dinner. Ideal for family gatherings or casual dinners, this recipe invites creativity in the kitchen, allowing delicious customizations to fit your preferences. Enjoy the rich flavors of this time-saving favorite!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 cans (10 oz each) diced green chiles (mild or hot, based on preference)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

10 small corn tortillas, cut into strips

2 cups shredded Monterey Jack cheese (or a blend of cheddar and jack)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Chicken: In a large skillet over medium heat, add the olive oil. Once hot, add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

    Sauté the Vegetables: In the same skillet, add the diced onion. Sauté for about 3-4 minutes until fragrant and translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently.

      Add Flavors: Stir in the diced green chiles, black beans, and corn. Add the cumin, chili powder, and smoked paprika, mixing well to combine. Cook for about 2-3 minutes to heat through.

        Combine Chicken and Tortillas: Return the cooked chicken to the skillet. Gently fold in the tortilla strips, ensuring they are well coated with the mixture.

          Add Cheese and Bake: Sprinkle the shredded cheese over the top of the mixture. Cover the skillet with a lid and reduce the heat to low. Allow it to cook for about 5-7 minutes until the cheese is melted and bubbly.

            Garnish & Serve: Remove from heat and garnish with fresh cilantro. Serve the skillet directly from the stove with lime wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings