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In our fast-paced world, the demand for quick yet delicious meals has never been higher. Between work, family commitments, and social obligations, finding the time to prepare wholesome dinners can feel like a daunting task. However, with the right recipes in your culinary arsenal, you can whip up satisfying meals that don't compromise on flavor or nutrition. Enter the Mini Chicken Enchilada Skillet Bowls—a perfect solution for busy weeknights, this one-pan dish combines succulent chicken, vibrant vegetables, and a medley of spices into a delightful meal that the whole family will love.

Mini Chicken Enchilada Skillet Bowls

Looking for a quick and delicious dinner idea? Try our Mini Chicken Enchilada Skillet Bowls! This one-pan meal is perfect for busy weeknights, combining juicy chicken, vibrant vegetables, and bold spices for a flavorful feast everyone will love. Easy to customize for your family’s tastes and dietary needs, this dish is not only simple to prepare but also packed with protein and nutrients. Get ready to impress your loved ones with a satisfying meal in no time!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 small red onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 can (14 oz) diced tomatoes with green chilies, undrained

1 cup chicken broth

1 cup corn kernels (fresh, frozen, or canned)

1 cup black beans, rinsed and drained

1 cup cooked rice (white or brown)

1 cup shredded Mexican cheese blend

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Avocado, sliced (for serving)

Instructions
 

Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

    Cook the Vegetables: In the same skillet, add the diced red onion and cook until soft, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.

      Add Spices: Sprinkle in the chili powder, cumin, and smoked paprika. Stir well to coat the onions and garlic in the spices.

        Combine Ingredients: Pour in the diced tomatoes with their juice, chicken broth, corn, black beans, and cooked rice. Stir to combine everything together.

          Simmer: Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld. Taste and adjust seasoning with additional salt and pepper if needed.

            Reintroduce Chicken: Add the cooked chicken back into the skillet. Stir to combine and sprinkle the shredded cheese over the top. Cover the skillet and let it cook for an additional 3-4 minutes until the cheese is melted and bubbly.

              Garnish and Serve: Remove the skillet from heat. Garnish with freshly chopped cilantro. Serve hot with a dollop of sour cream and slices of avocado on the side.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings