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Spicy Chicken Enchilada Skillet

Spicy Chicken Enchilada Skillet

The ultimate comfort food, this Spicy Chicken Enchilada Skillet is a flavor-packed one-pan meal that's perfect for easy weeknight dinners. With tender chicken and a creamy sauce, every bite is a delight. Make it tonight and enjoy the warm embrace of this delicious dish!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Boneless Chicken Cut into small bite-sized pieces.
  • 1 Tbsp Olive Oil
  • 2 Tbsp Dried Minced Onion Flakes
  • 1 tsp Garlic Powder
  • 1 10-oz can Enchilada Sauce
  • 1 15-oz can Black Beans Drained and rinsed.
  • ⅓ cup Low-Sodium Chicken Broth
  • 1 cup Salsa
  • ½ cup Heavy Cream
  • 8 oz Campanelle Pasta Or penne, uncooked.
  • 1 cup Shredded Pepper Jack Cheese
  • 2 Tbsp Chopped Fresh Parsley or Cilantro

Equipment

  • 12-inch Non-Stick Skillet

Method
 

  1. Heat olive oil over medium-high heat in a 12-inch oven-safe skillet until hot. Add chicken and cook until browned; it doesn’t need to be completely cooked because it will continue to cook with the pasta.
  2. Add onion flakes, garlic powder, enchilada sauce, black beans, broth, salsa, cream, and pasta. Bring to a boil.
  3. Reduce heat to low, cover the skillet, and simmer for 15 to 20 minutes, until pasta is tender.
  4. Remove the skillet from heat. Top with cheese and sprinkle with parsley or cilantro. Broil until cheese is melted and bubbly.

Notes

  • Spice Levels: The heat will depend on the type of salsa you use. For a milder dish, choose a gentle salsa or substitute with diced tomatoes.
  • Store-Bought Salsa: Favorites include Mateo’s, Kylito’s, and Pace Picante Sauce.
  • Pre-Cooked Chicken: Feel free to use pre-cooked chicken; just skip the cooking step and add it in later.