This cheesy chicken enchilada skillet is a great recipe if you don’t have a lot of time. You can have dinner on the table in under an hour. This is officially my go-to recipe when no one else in the house feels like cooking. Usually my mom and I rotate, I cook one night, she cooks the next, and so on. But there are always days we end up both just wanting to take naps after work! I’m sure you know what I’m talking about. So this is a perfect recipe, quick, easy, and my personal favorite part – not too much mess to clean up.
You really only need a cast iron pan (or any oven safe pan), and another small pot, should you want to make the rice as well. And I highly recommend the rice. It really makes the dinner more balanced, and filling. I love using Jasmine rice for this recipe, and honestly…every recipe.
Grocery Shopping During the Pandemic
I started this blog sometime mid 2019, with hopes that this year I would really be able to grow a following and try new things. But it seems like 2020 had something different in mind for all of us. The first few weeks of lockdown here in NY, I was (and still am) very worried about my parents safety. They are both high risk and have compromised immune systems. We didn’t have much time to plan before beginning the quarantine in March. I mean other than my mom’s general hoarding of food. Her friends call our house “Diane’s Grocery Store.” But even that didn’t quite prepare us enough.
So we tried to order groceries but we couldn’t manage to get an order in for the entirety of March and April. So we ordered from Dinnerly, one of those meal kit companies. I did a little research and it fit my budget so I figured I would give it a try. Dinnerly was great for quick and simple meals. And it inspired me to re-create the meals in my own way. I have an idea where I order from more of the meal kit companies and let you know how I feel about them, so make sure to sign up for my emails so you don’t miss it!
My Dinnerly kit came with some ground turkey, taco seasoning, tomato sauce, and mozzarella cheese. For my Cheesy Chicken Enchilada Skillet, I swapped out the taco seasoning and sauce for a homemade enchilada sauce. And instead of mozzarella I picked up some Monterey jack during our last grocery trip. Though I do have other plans for the mozzarella, that will be another post!
I ended up using double the amount of cheese that came with the Dinnerly kit. I used the entire 8oz block of Monterey jack. And even after all that cheese there was a little part of me that was thinking maybe I should have added even more! There is no such thing as too much cheese in this house.
Make sure to subscribe and follow me on Instagram to see what I have planned for that mozzarella cheese. I even got some new photo backdrops to increase my food photography game! Lots of new recipes and photos coming soon, I hope you’re as excited as I am!
Cheesy Chicken Enchilada Skillet
- 1 lb ground chicken, or turkey
- 1 15oz can black beans drained, and rinsed
- 8oz block Monterey jack cheese shredded
- 1 tsp chili powder
- 2 tsp paprika
- 2 tsp corn starch
- 2 tsp salt
- 1 tsp sugar
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp oregano
- 1/4 tsp cayenne pepper
- 1 1/2 cups water
- 1 8oz can tomato sauce
- Combine all dry enchilada sauce ingredients in a small bowl. Set aside.
- Heat oven to 400° and while that warms up, add chicken to cast iron pan (or any pan that's oven safe) and brown meat 7 – 10 minutes, stirring occasionally.
- Add beans to pan and cook an additional 2 – 3 minutes until warmed through. Add water, tomato sauce, and enchilada spices. Stir to combine. Cook, stirring frequently, until sauce is thickened, 15 – 20 minutes.
- Add shredded cheese on top and cook in the oven for 5 minutes to melt the cheese. Serve over rice (I used Jasmine rice!)