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Enchiladas are a beloved staple in Mexican cuisine, celebrated for their rich flavors, comforting textures, and versatile ingredients. Traditionally, enchiladas are made by filling corn tortillas with various fillings, rolling them up, and smothering them in a savory sauce before baking. This classic dish has won hearts around the globe, becoming a symbol of home-cooked comfort food that brings warmth and satisfaction to the dinner table. However, preparing traditional enchiladas can be time-consuming and labor-intensive, which is where the Cheesy Delight Enchilada Skillet comes into play.

Creamy Chicken Enchilada Skillet

Discover the joy of cooking with the Cheesy Delight Enchilada Skillet, a quick and easy one-pan version of the traditional enchiladas. This recipe combines the rich flavors of seasoned chicken, sautéed vegetables, and a creamy sauce, all topped with melted cheese. Perfect for busy weeknights, this dish delivers comfort and satisfaction without the hassle of rolling tortillas. Enjoy a flavorful meal that everyone will love while simplifying your dinner prep.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 (10 oz) can diced tomatoes with green chilies

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

1 cup black beans, drained and rinsed thoroughly

1 tablespoon taco seasoning

1 cup sour cream

1 cup cream cheese, softened to room temperature

1 cup shredded Mexican blend cheese (plus extra for garnish)

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Tortilla chips or warm tortillas, for serving

Instructions
 

Cook Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken pieces and season generously with salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and lightly browned. Once done, remove the chicken from the skillet and set aside on a plate.

    Sauté Vegetables: In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the onion is soft and translucent. Then, add the minced garlic and continue to cook for an additional minute or until fragrant, ensuring the garlic does not burn.

      Combine Ingredients: Return the previously cooked chicken to the skillet. Stir in the diced tomatoes with green chilies, corn kernels, black beans, and taco seasoning. Mix everything well to ensure all the flavors meld together beautifully.

        Add Creamy Base: Reduce the heat to low and add the softened cream cheese and sour cream to the skillet. Stir continuously until the cream cheese melts and thoroughly blends into the mixture, resulting in a creamy consistency. If the mixture appears too thick, add a splash of chicken broth or water to achieve your desired texture.

          Cheesy Finish: Evenly sprinkle the shredded Mexican blend cheese over the top of the skillet mixture. Cover the skillet with a lid and let it cook for about 3-5 minutes, or until the cheese is melted and bubbly.

            Serve: Once the cheese is deliciously melted, remove the skillet from the heat. Garnish with freshly chopped cilantro and additional cheese if desired. Serve the cheesy enchilada skillet hot alongside crunchy tortilla chips or warm tortillas for scooping and enjoying every bite.

              Prep Time, Total Time, Servings: 10 mins | 30 mins | Serves 4