Cheesy Chicken Enchilada Skillet
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.
- 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!)