Enchilada Chicken and Vegetables

Pan-seared, spice-rubbed chicken, sweet bell peppers, corn, and caramelized onions, braised in a tangy enchilada sauce and topped with cilantro, green onions, and Mexican cheese.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword enchilada chicken, enchilada sauce, one pan meal

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 367kcal

Author Robin Miller

Ingredients

1 teaspoon chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
2 tablespoons olive oil divided
4 boneless skinless chicken breast halves regular or thin-sliced
1/2 cup sliced onion
1 bell pepper any color, seeded and thinly sliced
2 cloves garlic minced
10- ounce can enchilada sauce mild, medium, or hot
11- ounce can Mexican-style or regular corn drained, or 1 cup frozen corn, kept frozen until ready to use
1/2 cup chicken broth
1/2 cup crumbled or cubed Mexican cheese such as Oaxaca, Cotija, or Queso Fresco

For Serving

Fresh cilantro optional
Chopped green onions optional
Hot sauce

Instructions

In a small bowl, combine the chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
Pat the chicken dry with paper towels. Coat both sides of the chicken with the spice mixture.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until browned (almost blackened) on both sides. Transfer the chicken to a plate.
Heat the remaining oil in the same pan over medium heat. Add the onion and bell pepper and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds. Add the enchilada sauce, corn, and broth and bring to a simmer. Return the chicken to the pan with any accumulated juices from the plate.
Reduce the heat to medium-low and simmer for 10 minutes, until the chicken is cooked through and the sauce thickens. Top with the Mexican cheese, cilantro and green onions (if using) and serve with hot sauce on the side.

Nutrition