Go Back
Ground Chicken Enchiladas Skillet served with toppings

Ground Chicken Enchiladas Skillet

This quick and satisfying one-pan meal combines ground chicken with flavorful enchilada sauce, black beans, and cheese, making it perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground chicken Choose fresh ground chicken or the best quality; it browns faster than turkey.
  • 1 c onion, diced Sweet yellow onions work well; dice small for quick cooking.
  • 2 cloves garlic, minced Fresh garlic provides the best flavor; garlic powder can be used in a pinch.
  • 1 can (10 oz) enchilada sauce Choose mild or medium based on preference.
  • 1 c black beans, drained and rinsed Rinse to reduce sodium.
  • 1 c corn, frozen or fresh Frozen corn is convenient; no need to thaw.
  • 1 1/2 c shredded cheese (cheddar or Mexican blend) Grate your own for better melting.
  • 1 tsp chili powder Adjust to taste.
  • 1 tsp cumin Freshly ground adds depth.
  • to taste salt and pepper Start light; the sauce may contain salt.
  • fresh cilantro for garnish Chop just before serving.

Method
 

Cooking
  1. In a large skillet, cook the ground chicken over medium heat until browned. Drain any excess fat.
  2. Add the diced onion and minced garlic; sauté for 2-3 minutes until softened.
  3. Stir in the enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper.
  4. Bring to a simmer and cook for another 5 minutes.
  5. Sprinkle the shredded cheese on top, cover the skillet, and allow the cheese to melt for about 2-3 minutes.
  6. Garnish with fresh cilantro before serving.

Notes

Serve family-style with warm tortillas, sour cream, and lime wedges. Leftovers store well in the fridge for up to 3 days or freeze for up to 2 months.