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In today's fast-paced world, one-pot meals have emerged as a lifeline for busy families and home cooks alike. These meals not only save time on preparation and cleanup but also pack a flavorful punch, making them a preferred choice for weeknight dinners. Among the myriad of one-pot options available, Mini Chicken Enchilada Skillet Bowls stand out due to their vibrant flavors, nutritional balance, and ease of preparation. This dish combines tender chicken, hearty beans, and fresh vegetables, all enhanced by a medley of spices that pay homage to traditional Mexican cuisine.

Mini Chicken Enchilada Skillet Bowls

Discover the convenience and flavor of Mini Chicken Enchilada Skillet Bowls, a perfect one-pot meal for busy weeknights. This dish features tender chicken, hearty black beans, sweet corn, and a blend of spices that bring traditional Mexican flavors to your table. Not only is it easy to prepare and clean up, but it also packs a nutritional punch with protein and fiber in every bite. Customize it to suit your family's tastes and enjoy a delicious, wholesome meal together!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil

1 small red onion, finely diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

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

1 cup chicken broth (low-sodium preferred)

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 black pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Avocado, sliced (for serving)

Instructions
 

Sauté the Chicken: In a large, deep skillet or frying pan, heat olive oil over medium heat. Once the oil shimmers, add the diced chicken. Season with salt and pepper, ensuring even coating. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Once done, transfer the chicken to a plate and set aside.

    Cook the Vegetables: Using the same skillet, add the diced red onion. Sauté for about 3-4 minutes, until the onion becomes translucent and tender. Then, add the minced garlic and cook for an additional 30 seconds, stirring constantly until the garlic is fragrant.

      Add Spices: Sprinkle in the chili powder, ground cumin, and smoked paprika. Stir well for about a minute, ensuring that the onions and garlic are thoroughly coated in the spices, which will enhance their flavors.

        Combine Ingredients: Pour in the undrained diced tomatoes, followed by the chicken broth, corn, black beans, and cooked rice. Stir everything together until evenly mixed, creating a hearty base for your skillet bowl.

          Simmer: Increase the heat slightly to bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes. This step helps the flavors to meld beautifully. Taste the mixture, then adjust the seasoning if necessary, adding more salt and pepper as desired.

            Reintroduce Chicken: Lower the heat and add the sautéed chicken back into the skillet. Gently stir to incorporate it with the other ingredients. Evenly sprinkle the shredded Mexican cheese blend over the top. Cover the skillet with a lid and let it cook for an additional 3-4 minutes, until the cheese melts and becomes bubbly.

              Garnish and Serve: Remove the skillet from heat and garnish with freshly chopped cilantro for a burst of flavor and color. Serve the dish hot, offering a dollop of sour cream and slices of avocado on the side for added richness and texture.

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

                  - Presentation Tips: Serve the enchilada skillet bowls directly from the skillet for a rustic presentation. Consider placing sour cream and avocado slices in small bowls for a vibrant, inviting setup.