Description
A creamy, cheesy one pan dinner with bold flavors, tender chicken, and sweet corn in every bite.
Ingredients
- 1.25 pounds boneless skinless chicken breast cut into 1 inch cubes
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups corn kernels fresh or frozen and thawed
- 1 cup diced yellow onion
- 1 cup red bell pepper diced
- 2 cloves garlic minced
- 1 cup red enchilada sauce
- 0.5 cup sour cream
- 0.5 cup shredded cheddar cheese
- 0.5 cup shredded Monterey Jack cheese
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 cup crumbled queso fresco
- 2 tablespoons chopped fresh cilantro
Instructions
- Season chicken cubes with chili powder, paprika, cumin, salt, and black pepper.
- Heat olive oil in a large skillet over medium high heat. Add chicken and cook for 6 to 8 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, add corn, onion, and red bell pepper. Cook for 5 to 6 minutes until vegetables are tender and slightly charred.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in enchilada sauce, sour cream, lime juice, chili powder, and salt. Mix until smooth and heated through.
- Return chicken to the skillet and stir to coat in the sauce.
- Sprinkle cheddar and Monterey Jack cheese evenly over the top. Reduce heat to low and cover for 3 to 4 minutes until cheese is melted.
- Remove from heat and top with crumbled queso fresco and chopped cilantro.
- Serve hot directly from the skillet.
Notes
- Allow the corn to lightly char before adding the sauce to enhance the flavor.
- Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American