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Unique Clips
Unique Clips
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Monday 06 July 2026 19:53:35 GMT
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Cheesy chicken enchilada skillet to the rescue when I need an easy 20-minute dinner made in one pan.  cheesy chicken enchilada skillet  ingredients • 2 cups cooked shredded chicken • 8 small yellow corn tortillas, cut into 1-inch pieces • 1 tbsp olive oil • ½ onion, diced • 3 garlic cloves, minced • 1 cup frozen corn • 1 (15 oz) can black beans, drained & rinsed • 1 (15 oz) can red enchilada sauce • ½ cup chicken broth or water • 1 tsp chicken bouillon powder • 1 tsp cumin • ½ tsp smoked paprika • ½ tsp chili powder • ½ tsp oregano • ½ tsp garlic powder • Salt & pepper, to taste • 1 cup shredded Colby Jack • 1 cup shredded mozzarella For topping: cilantro, sour cream or Greek yogurt, avocado, jalapeños & lime Directions 1. Heat olive oil in a large oven-safe skillet. Sauté the onion for about 3 minutes, then add the garlic and cook for 1 minute. 2. Add the corn, black beans, shredded chicken, bouillon, cumin, smoked paprika, chili powder, oregano, garlic powder, salt and pepper. Stir until warmed through. 3. Pour in the enchilada sauce and chicken broth and bring to a gentle simmer. 4. Stir in the chopped tortillas and cook for a couple of minutes so they can soak up some of the sauce. 5. Stir in ½ cup Colby Jack and ½ cup mozzarella. 6. Top with the remaining cheese and broil for 2–3 minutes, until bubbly and golden. 7. Finish with your favorite toppings and serve straight from the skillet.  #enchiladas #chickenenchiladas #easydinners #onepotmeals #DinnerIdeas
Cheesy chicken enchilada skillet to the rescue when I need an easy 20-minute dinner made in one pan. cheesy chicken enchilada skillet ingredients • 2 cups cooked shredded chicken • 8 small yellow corn tortillas, cut into 1-inch pieces • 1 tbsp olive oil • ½ onion, diced • 3 garlic cloves, minced • 1 cup frozen corn • 1 (15 oz) can black beans, drained & rinsed • 1 (15 oz) can red enchilada sauce • ½ cup chicken broth or water • 1 tsp chicken bouillon powder • 1 tsp cumin • ½ tsp smoked paprika • ½ tsp chili powder • ½ tsp oregano • ½ tsp garlic powder • Salt & pepper, to taste • 1 cup shredded Colby Jack • 1 cup shredded mozzarella For topping: cilantro, sour cream or Greek yogurt, avocado, jalapeños & lime Directions 1. Heat olive oil in a large oven-safe skillet. Sauté the onion for about 3 minutes, then add the garlic and cook for 1 minute. 2. Add the corn, black beans, shredded chicken, bouillon, cumin, smoked paprika, chili powder, oregano, garlic powder, salt and pepper. Stir until warmed through. 3. Pour in the enchilada sauce and chicken broth and bring to a gentle simmer. 4. Stir in the chopped tortillas and cook for a couple of minutes so they can soak up some of the sauce. 5. Stir in ½ cup Colby Jack and ½ cup mozzarella. 6. Top with the remaining cheese and broil for 2–3 minutes, until bubbly and golden. 7. Finish with your favorite toppings and serve straight from the skillet. #enchiladas #chickenenchiladas #easydinners #onepotmeals #DinnerIdeas

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