Spicy Chicken Enchilada Skillet
A one-skillet, saucy pasta with chicken, black beans, and enchilada flavor for a quick family meal.
Servings: 6 people
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
- 10 oz enchilada sauce 1 can
- 15 oz black beans 1 can, drained and rinsed
- 1/3 cup low-sodium chicken broth
- 1 cup salsa
- 1/2 cup heavy cream
- 8 oz campanelle pasta or penne uncooked
- 1 cup shredded Pepper Jack cheese
- 2 Tbsp fresh parsley or cilantro chopped
Instructions
- Heat the olive oil in a 12-inch oven-safe nonstick skillet over medium-high heat until shimmering.
- Add the bite-sized chicken pieces and cook, stirring occasionally, until browned on the outside; it does not need to be fully cooked through.
- Stir in the dried minced onion flakes and garlic powder until fragrant, about 30 seconds.
- Add the enchilada sauce, drained black beans, chicken broth, salsa, heavy cream, and uncooked pasta to the skillet; stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer gently for 15–20 minutes, stirring occasionally, until the pasta is tender and the chicken is cooked through.
- Remove the skillet from the heat, top evenly with shredded Pepper Jack cheese, and sprinkle with chopped parsley or cilantro.
- Place the skillet under a hot broiler until the cheese is melted and bubbly, watching closely to prevent burning; serve hot.
Equipment
- 12-inch nonstick oven-safe skillet
- wooden spoon or spatula
- Measuring cups and spoons
Notes
- Spice level depends on the salsa you use.
- Use mild salsa or diced tomatoes to reduce heat.
- Popular store-bought salsas include Mateo’s and Pace.
- Find a homemade salsa recipe at the linked source.
- Pre-cooked chicken can be used—add it at the same step as the other ingredients.