Spiced Chicken Enchilada Skillet with Corn and Jalapeños
See it adapt to allergies, servings & swaps.
Per serving 840 kcal · 62g protein · 53g carbs · 44g fat
Ingredients
- 2 chicken breasts
- 30ml olive oil (2 tbsp)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 jalapeños, diced
- 8ml cumin (1½ tsp)
- 8ml chili powder (1½ tsp)
- 4ml smoked paprika (¾ tsp)
- 2ml cayenne pepper (½ tsp)
- 300g corn kernels, fresh or frozen
- 400ml diced tomatoes (one 14oz can)
- 240ml chicken broth (1 cup)
- 1 lime
- 5ml salt (1 tsp), divided
- 2ml black pepper (½ tsp), divided
- 100g cheddar cheese, shredded
- 8ml fresh cilantro, chopped (about 1½ tsp)
- 60ml sour cream (¼ cup)
Steps
- Pat the 2 chicken breasts dry with paper towels and season both sides with 2ml salt (about ½ tsp) and 1ml black pepper. Heat 30ml olive oil in a large cast iron skillet over medium-high until shimmering, about 2 minutes. Sear the chicken 5 to 6 minutes per side, until golden and cooked through to 74°C (165°F). Transfer to a cutting board, rest 2 minutes, then slice into bite-sized pieces.
- In the same skillet, add the diced onion and cook over medium heat for 3 minutes, stirring occasionally, until softened. Add the 3 minced garlic cloves and the 2 diced jalapeños — seeds out for less heat, in for more — and cook 1 minute until fragrant.
- Stir in 8ml cumin, 8ml chili powder, 4ml smoked paprika, and 2ml cayenne pepper. Toast 30 seconds, stirring constantly, until they smell dark and nutty.
- Pour in the 400ml diced tomatoes and 240ml chicken broth, scraping up the browned bits from the bottom of the pan. Bring to a simmer and cook 3 minutes.
- Stir in the 300g corn kernels and the sliced chicken. Simmer 2 minutes to warm through. Squeeze the juice of the lime over the skillet, then stir in 3ml salt (about ½ tsp) and 1ml black pepper. Taste and adjust.
- Scatter the 100g shredded cheddar over the top. Cover with a lid or foil and let it sit off the heat 1 minute, until the cheese melts. Garnish with the chopped cilantro and serve with the 60ml sour cream on the side.
That is the whole thing.
No technique, no special equipment. This is what every Eatsë dinner looks like — the app suggests it, scales it to your house, and writes the recipe. Two weeks free.
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Everything happens in one pan, in order. The chicken sears and comes out to rest, the onion and jalapeño soften in what it left behind, and the spices hit the hot oil for thirty seconds before the tomatoes go in — that half-minute is where the whole thing gets its depth. Nothing else in the recipe makes up for skipping it.
It is built for two, which keeps it honest. One skillet, no tray of rolled tortillas, and you're not stuck eating the same thing all week. The cheese goes over the top off the heat and melts under a lid while you chop cilantro.
Leftovers
- Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium, stirring occasionally, with a splash of broth if it has dried out.
- For a hands-off reheat, cover with foil and warm at 175°C (350°F) for 8 to 10 minutes.
- It does not freeze well — the corn goes soft and the sour cream splits. Eat it within a few days instead.
This one is scaled to two, and that is the part Eatsë handles quietly: it suggests the week's meals, scales each recipe to the number of people you're actually feeding, and builds the grocery list by aisle so you buy one can of tomatoes and one lime instead of guessing. Nothing spare in the fridge on Friday. You still choose, and you still cook. Eatsë just takes the finding, the scaling, and the shopping off your hands.
Dinner, figured out.
Eatsë is free on the App Store. It plans the week, scales every recipe to your house, and builds the grocery list by aisle — you pick and cook.
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