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When it comes to weeknight dinners, finding a dish that is both delicious and quick to prepare can often feel like a daunting task. Enter the Heavenly Creamy Chicken Enchilada Skillet—a one-pan wonder that promises to satisfy your cravings while keeping your kitchen mess to a minimum. This dish combines tender chicken, vibrant vegetables, and a rich, creamy sauce, all topped with melted cheese, making it an irresistible option for families and busy professionals alike.

Creamy Chicken Enchilada Skillet

Discover the ultimate weeknight meal with the Heavenly Creamy Chicken Enchilada Skillet! This one-pan recipe combines tender chicken, vibrant veggies, and a rich, creamy sauce topped with melted cheese, making it the perfect dish for busy families. In just 30-40 minutes, you can create a comforting and satisfying dinner that everyone will love, all while enjoying easy cleanup. Explore the magic of one-skillet meals and elevate your dinner experience today!
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Ingredients
  

1 pound boneless, skinless chicken breasts, cubed

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 can (10 oz) red enchilada sauce

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

1 cup corn (fresh, frozen, or canned)

1 cup sour cream

1 cup shredded cheddar cheese

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Tortilla chips, for serving

Instructions
 

Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the cubed chicken, season with salt, pepper, chili powder, cumin, and smoked paprika. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

    Sauté the Vegetables: In the same skillet, add the diced onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients: Return the cooked chicken to the skillet. Stir in the enchilada sauce, black beans, and corn. Bring the mixture to a simmer, allowing it to heat through for about 3-4 minutes.

        Make it Creamy: Reduce the heat to low and stir in the sour cream until fully incorporated. Allow the mixture to simmer for another 2-3 minutes, stirring occasionally, until everything is well combined and heated through.

          Add Cheese: Sprinkle the shredded cheddar cheese over the top of the skillet. Cover the skillet with a lid and let it cook for 2-3 minutes, or until the cheese is melted and bubbly.

            Serve: Remove from heat and garnish with fresh cilantro. Serve hot with crispy tortilla chips on the side for dipping!

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