Cheesy Chicken and bean skillet bake
This recipe is from my “Tasty Every Day” Cookbook on page 80. “This Cheesy Chicken and Bean Skillet Bake comes from Tasty’s Everyday Cookbook. It’s loaded with chicken, onions, beans, tomatoes and cheese. Probably ingredients that you have in your refrigerator right now and you can whip it up any night of the week under an hour. “
2 Tbsp. vegetable oil
2 1/2 lbs. boneless skinless chicken breasts, cut into 1/2” pieces
Salt and pepper, to taste
1 small white onion, minced
2 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. flour
2 Tsp. ground coriander
1 Tsp. ground cumin
2 15 Oz. cans of pinto beans, drained and rinsed
2 10 Oz. cans of diced tomatoes with chiles, such as Ro-Tel
3 Cups (12 Oz.) shredded Monterey or Pepper Jack cheese
Fresh cilantro leaves, garnish (optional)
- Preheat oven to 425F.
- In an oven proof skillet heat the vegetable oil over med/high heat. Season the chicken with salt and pepper, to taste then add the chicken to skillet and cook, stir until no longer pink, about 5 minutes. Add the onion and garlic; cook stirring until onion is tender and chicken is cooked through, about another 5 minutes. Stir in chili powder, flour, coriander and cumin.
- Remove skillet from heat and stir in the beans and Ro-Tel tomatoes with chilies. Top evenly with the shredded cheese then bake until bubbly in the center and the cheese has melted, about 10 minutes.
- Remove the skillet from the oven and garnish with cilantro, if you like, before serving.