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In today's fast-paced world, finding a satisfying and delicious dinner that can be prepared quickly is a challenge many families face. The Cheesy Delight Chicken Enchilada Skillet rises to meet this challenge, offering a perfect solution for those craving comfort food without the hassle of complicated recipes. This one-pan dish not only delivers rich, savory flavors but also simplifies the cooking process, making it an ideal choice for busy weeknights. Whether you're a family with kids or an individual trying to balance work and home life, this recipe promises a delightful meal that can be whipped up in no time.

Creamy Chicken Enchilada Skillet

Discover the perfect weeknight solution with the Cheesy Delight Chicken Enchilada Skillet! This one-pan recipe combines tender chicken, colorful bell peppers, and savory enchilada sauce for a comforting meal that’s ready in no time. Rich in flavor and easy to prepare, it’s great for busy families or anyone craving delicious comfort food without the fuss. With minimal cleanup and customizable ingredients, this dish is sure to become a favorite in your home. Enjoy the warmth of a homemade meal everyone will love!
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Ingredients
  

1 lb (about 450g) boneless, skinless chicken breasts, cubed

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (10 oz) enchilada sauce (choose mild or spicy based on your taste)

1 cup heavy cream

1 cup black beans, drained and rinsed

2 cups corn (fresh, frozen, or canned)

1 teaspoon chili powder

1 teaspoon ground cumin

Salt and pepper, to taste

2 cups shredded Monterey Jack cheese

Fresh cilantro, chopped (for garnish)

Slices of avocado (optional, for serving)

Lime wedges (for serving)

Instructions
 

Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the cubed chicken pieces, seasoning them with salt and pepper. Cook the chicken for approximately 5-7 minutes, stirring occasionally, until it is fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside on a plate.

    Sauté the Vegetables: In the same skillet, add the diced onion and bell pepper. Sauté these for about 3-4 minutes until they become tender and the onion is translucent. Next, stir in the minced garlic and sauté for an additional minute until the garlic is fragrant and slightly golden.

      Combine Ingredients: Reduce the heat to medium-low. Return the cooked chicken to the skillet, then add the enchilada sauce, heavy cream, black beans, corn, chili powder, and ground cumin. Stir everything together until all the ingredients are well combined. Allow the mixture to simmer for about 5 minutes, letting the flavors meld.

        Cheese It Up: Evenly sprinkle the shredded Monterey Jack cheese over the top of the chicken and vegetable mixture. Cover the skillet with a lid and continue cooking for an additional 5 minutes, or until the cheese has melted and is bubbling delightfully.

          Finish and Serve: Once the cheese is melted to your liking, carefully remove the skillet from the heat. Garnish the dish with freshly chopped cilantro for a pop of color and flavor. Serve warm, alongside optional slices of creamy avocado and zesty lime wedges.

            Enjoy your creamy, cheesy Chicken Enchilada Skillet!

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