Skillet Enchilada Chicken with Black Beans and Corn is a quick and easy Mexican dinner that will be on your table in 30 minutes! All the flavor of traditional chicken enchiladas without all the work!
Thanks to my friends at Just BARE® Chicken for sponsoring this post. As always all opinions are my own.
School is back in full swing and that usually means afternoons and evenings are a lot busier. Even if you’re like me and don’t have kids, there are still days where time gets away from you and the last thing on your mind is figuring out what to make for dinner.
This Skillet Enchilada Chicken with Black Beans and Corn is what happens when I open the fridge, realize it’s nearly empty and need to go grocery shopping, but know that won’t be happening because it’s almost 5:00 pm. I then proceed to grab whatever I can find that will taste good together, require no more than 30 minutes to prepare and can be made in one skillet.
Generally my skillet dinners include some kind of vegetable, a carb and protein, which in most cases is chicken.
I have one gripe about chicken breasts in skillet dinners and that is I usually have to cut them up into bite sized pieces because they take quite a bit longer to cook if I don’t. This also means more dishes to wash and more time prepping. When you’re in a hurry or just feeling lazy (that’s usually me) any and all shortcuts are welcome.
That’s why when I saw the package of Just BARE® Organic Chicken Tenders in the fridge and knew I wouldn’t have to cut them up, I was thrilled! Just BARE Chicken’s organic line of products is one of my favorites to cook with. I always buy organic chicken and I love that Just BARE has so many cuts available that are organic.
Just BARE organic products are USDA-certified organic. What that means is that their chickens are raised on organic farms, never treated with antibiotics, raised in a way that meets established animal health and welfare standards, are fed 100% organic feed for their entire lives and they’re given access to the outdoors unless inclement weather. How my food is raised is so important to me. I don’t want to be in the dark about the things I put in my body.
The chicken tenders are only part of this easy skillet recipe. The rest of the flavor comes from the Mexican spice blend, black beans, corn, green chiles, enchilada sauce and all the toppings. Just like you have toppings for traditional enchiladas, this Skillet Enchilada Chicken with Black Beans and Corn is also loaded with them.
Melted cheese, fresh tomatoes, avocado, green onion, cilantro and sour cream (or plain Greek yogurt if you’re like me) top this delicious skillet and trust me, don’t skip adding them! This skillet dinner can be on your table in 30 minutes and is perfect on it’s own, but can also be served with a side of cilantro lime rice or use it as a filling for tortillas. Enjoy!
- 1 package Just BARE Organic Chicken Tenderloins
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon granulated garlic
- ½ teaspoon oregano, crushed between the palms of your hands
- ¾ teaspoon kosher salt
- Fresh ground black pepper to taste
- 2 green onions, sliced thin
- 4 ounce can diced green chiles
- 15 ounce can low sodium black beans, rinsed and drained
- 1 cup frozen corn, defrosted
- 1 cup red enchilada sauce
- ½ cup shredded cheese, I used a combination of cheddar and Monterey Jack
- Cilantro, green onions, avocado, tomato and sour cream or plain Greek yogurt for toppings
1. In a small bowl combine the spices. Rub the chicken tenders with half of the mixture and reserve the other half. Heat a cast iron or non-stick skillet over medium-high heat. Spray with cooking spray or add a couple teaspoons of olive oil to the hot skillet.
2. Place the chicken into the skillet and cook for approximately 3-4 minutes before flipping it over and cooking another 3-4 minutes. When the chicken is cooked through remove it from the skillet and onto a plate.
3. Turn the heat down to medium and add a little more oil to the skillet. Add in the green onions and saute for a minute then add in the green chiles, black beans, corn and remaining spice mixture. Stir everything together then pour in the enchilada sauce. Stir again until everything is coated in the sauce and bring the mixture to a simmer.
4. Place the cooked chicken tenders on top of the black bean and corn mixture and top with the shredded cheese. Cover with a lid or piece of foil and cook for another couple minutes or until the cheese is melted.
5. Serve immediately topped with chopped cilantro, green onions, avocado, tomato and sour cream or plain Greek yogurt.