Description
A flavorful skillet enchilada chicken recipe featuring seared chicken breasts cooked with sautéed vegetables, black beans, and topped with red enchilada sauce and melted Monterey Jack cheese. This dish is baked in the oven for a cheesy, saucy finish and can be served with cilantro lime rice for a complete meal.
Ingredients
Chicken and Seasoning
- 4 small boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons cassava flour (can substitute all-purpose flour)
- 2 tablespoons extra virgin olive oil
Vegetables and Beans
- 2 garlic cloves, minced
- 1 red bell pepper, sliced into ¼-inch-wide strips
- ½ medium yellow onion, thinly sliced
- 1 zucchini, halved lengthwise then sliced into ¼-inch-thick half moons
- Two 15-ounce cans black beans, drained and rinsed
Sauce and Toppings
- One 15-ounce jar red enchilada sauce
- 1 cup Monterey Jack cheese
- ½ a jalapeño, thinly sliced (optional)
- Fresh cilantro leaves for serving
Optional Side
- Cilantro lime rice (for serving, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Season and Dredge Chicken: Season both sides of the chicken breasts with kosher salt and black pepper. Place cassava flour in a shallow bowl and dredge each chicken breast, shaking off excess flour. Set aside.
- Sear Chicken: Heat olive oil in a large deep, oven-safe skillet over medium-high heat. Add the chicken breasts and sear until golden brown, about 3 minutes per side. Remove chicken from skillet and set aside. Chicken will finish cooking in the oven.
- Sauté Vegetables: Lower heat to medium. Add minced garlic, sliced red bell pepper, yellow onion, and zucchini to the skillet. Sauté, stirring occasionally, until vegetables begin to soften, approximately 2 minutes.
- Add Beans and Arrange: Stir in the drained black beans to combine evenly with the sautéed vegetables. Spread the vegetable and bean mixture into a single layer across the skillet's bottom.
- Add Chicken and Sauce: Nestle the seared chicken breasts back into the skillet among the vegetables. Pour the red enchilada sauce evenly over the chicken and vegetables.
- Top with Cheese and Jalapeño: Sprinkle ¼ cup of Monterey Jack cheese on each chicken breast. Add thin slices of jalapeño over the cheese if desired for an extra kick.
- Bake: Place the skillet in the preheated oven and bake uncovered for about 10 minutes, or until the chicken is fully cooked through and the cheese is melted and bubbly.
- Garnish and Serve: Remove skillet from the oven. Top with fresh cilantro leaves. Serve the enchilada chicken as-is or alongside cilantro lime rice for a delicious meal.
Notes
- Cassava flour can be substituted with all-purpose flour if unavailable.
- Jalapeño is optional and can be adjusted or omitted depending on spice preference.
- Ensure the skillet used is oven-safe to transition directly from stovetop to oven.
- For a gluten-free meal, make sure to use gluten-free enchilada sauce and flour alternatives.
- Cilantro lime rice pairs beautifully but can be omitted for a lower carb option.
