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When it comes to achieving that gooey, melty cheese topping on your Cheesy Green Chile Chicken Enchilada Skillet, technique is crucial. Here are some tips to ensure your cheese melts perfectly every time:

Cheesy Green Chile Chicken Enchilada Skillet

Discover the ultimate weeknight dinner with this Cheesy Green Chile Chicken Enchilada Skillet! This flavor-packed one-pan meal features tender chicken, zesty green chiles, and creamy cheese, making mealtime easier and more delicious. Perfect for busy families, this recipe is simple to follow and full of wholesome ingredients. Enjoy the rich flavors and textures, while also looking forward to minimal cleanup after dinner. It's a satisfying and nutritious dish that’s sure to please everyone at the table!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

2 tablespoons olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 can (4 oz) diced green chiles, undrained

1 can (15 oz) black beans, rinsed and drained

1 can (8 oz) tomato sauce

1 cup corn kernels (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and black pepper to taste

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

8 small corn tortillas, cut into thin strips

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the diced chicken. Season generously with salt, black pepper, and half of the cumin, chili powder, and smoked paprika. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is browned all over and cooked through. Remove the chicken from the skillet and set it aside on a plate.

    Sauté Aromatics: In the same skillet, add the diced onion. Cook for about 3-4 minutes, stirring frequently, until the onion becomes translucent and softens. Then, add the minced garlic and sauté for an additional minute, being careful not to let it burn.

      Combine Ingredients: Return the cooked chicken to the skillet with the onions and garlic. Stir in the undrained green chiles, black beans, tomato sauce, corn, and the remaining spices (cumin, chili powder, and smoked paprika). Mix everything well and heat through for about 2-3 minutes, allowing the flavors to meld.

        Add Tortilla Strips: Carefully fold in the tortilla strips, making sure all the pieces are evenly coated in the flavorful mixture.

          Melt the Cheese: Evenly sprinkle the shredded cheddar and Monterey Jack cheese over the top of the skillet. Reduce the heat to low and cover the skillet with a lid. Let it cook for about 5 minutes, or until the cheese is completely melted and bubbly.

            Garnish and Serve: Once the cheese has melted to perfection, remove the skillet from the heat. Garnish with a generous sprinkle of chopped cilantro and place lime wedges on the side for squeezing over the dish. Serve hot and enjoy this cheesy, comforting meal right from the skillet!

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

                - Presentation Tips: Serve directly from the skillet for a rustic appeal. Consider adding additional cilantro on top for color, or a dollop of sour cream if desired!