Chicken Enchilada Skillet Bake is a hearty blend of enchilada sauce, corn, black beans and chicken. Spicy pepper jack cheese baked until bubbly makes this easy dinner a comfort food favorite for the whole family.
-1 large chicken breast
-1 tablespoon extra virgin olive oil
-1/2 white onion, diced
-1 10.5oz black beans, drained
-2 fresh ears of corn, or 1 15oz can of corn
-2 15oz cans crushed tomatoes
-1 cup water
-1/2 tablespoon onion
-1 teaspoon garlic powder
-1 teaspoon cumin
-1 and 1/4 teaspoons salt
-6 corn tortillas
-2 and 1/4 cups shredded pepper jack cheese
-Lime, avocado and queso fresco for garnishing
1. Dice the chicken breast into small chunks, diced the onion, cut the corn off of the cob (you don’t cook the cob you’re cutting the corn kernels off of the cob and then we’ll cook them) and lastly grate the pepper jack cheese.
2. Heat the oil over medium heat and add the onion. Cook for 4 minutes, stirring occasionally. Next add the corn, cook an additional 4 minutes until pieces are lightly browned. Pour in the crushed tomato and water, then season with the onion powder, garlic powder, cumin and salt. Then, stir in the chicken pieces and the drained beans. Simmer over medium heat for 15 minutes. You want a slight bubble happening to the sauce as the chicken cooks.
3. After 15 minutes, pour the enchilada sauce mixture into a 9×13 baking dish. Tear the tortillas into smaller pieces and place over top of the enchilada mixture until it’s completely cover, then cover with the shredded cheese. Place under the broiler on high for 5-6 minutes until the cheese is browned and bubbly. Now, if you have a cast iron skillet you can make the entire dish in the skillet, including placing under the broiler. But if you don’t cook everything in a large sauce pan then pour into the 9×13 baking dish for the final baking.
4. To serve, add a generous amount of queso fresco, avocado and fresh squeezed limes.