Chicken Black Bean Enchilada Skillet

Instructions

1. 1

   Dice the pepper and cut the tortillas into short, 2 cm-wide strips. Drain and rinse the beans, measuring 240 g drained weight, and have the cheddar ready-shredded. Cut the raw boneless, skinless chicken breast into bite-size strips about 1 cm thick. Wash your hands and clean the knife and board after handling the raw chicken.

2. 2

   Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered.

3. 3

   Add the chicken, pepper, cumin and salt. Cook uncovered for 6 minutes, stirring frequently. Check several of the thickest chicken pieces with a food thermometer; they must reach 74°C/165°F before continuing.

4. 4

   Reduce the heat to medium. Stir in the beans, frozen corn, all 425 g enchilada sauce and 30 ml water. Cover and cook for 4 minutes, stirring halfway through, until bubbling and hot throughout.

5. 5

   Fold in the tortilla strips. Cook uncovered over medium heat for 1 minute, stirring gently, until the strips soften and the sauce coats the mixture without pooling.

6. 6

   Sprinkle the cheddar evenly over the skillet. Reduce the heat to low, cover and cook for 2 minutes until melted. Divide into four portions and serve.