🫓 Chicken Enchilada Skillet

Ingredients

• 🍗10.5 oz (300 g) chicken breast
• 🫓6 small corn tortillas
• 🧅1 medium onion
• 🫒1 tbsp olive oil
• 🌿1 tsp ground cumin
• 🧂to taste salt
• 🌶️1 cup (9 oz) red enchilada sauce
• 🫘5 oz (150 g), drained canned black beans
• 🌽3/4 cup (3.5 oz) corn kernels
• 🧀3/4 cup (3 oz) shredded cheddar
• 🌿1/4 cup chopped fresh cilantro

• Recipes with chicken breast
• Recipes with corn tortillas
• Recipes with onion
• Recipes with canned black beans
• Recipes with corn kernels
• Recipes with shredded cheddar
• Recipes with fresh cilantro

How to make it, step by step

1. Cut the chicken into small cubes and the tortillas into strips or squares.
2. Brown the chicken with the chopped onion in a skillet with the oil for 6 minutes. Add the cumin and salt.
3. Stir in the enchilada sauce, drained beans and corn and simmer for 3 minutes.
4. Add the tortilla pieces and stir so they soak up the sauce.
5. Top with the cheddar, cover and cook over low heat for 4 minutes, until melted. Finish with the cilantro and serve.