This Southwest Chicken Skillet is all made in one pan which makes for a quick and easy weeknight dinner with minimum effort and clean up required! Try it for your next Mexican food night.

 

This Southwest Chicken skillet is all made in one pan which makes for a quick and easy weeknight dinner with minimum effort and clean up required!

 

If you’re looking for a great Mexican dinner recipe to try with your family, look no further. Mexican food is a favorite of mine and I make it at least once every week. This recipe couldn’t have been any easier to make and everyone loved it! I was challenged by Sargento® Cheese to participate in their Chopped at Home Contest this week and make a Chopped inspired recipe. Challenge accepted! This was my first time participating in a Chopped at Home contest and I had a lot of fun doing it. Any excuse to get creative in the kitchen and pretend that I’m a chef for a day is more than alright by me.

Southwest Mexican Chicken Recipe made all in one skillet.

 

I was given a specific list of ingredients to include as the main components of my recipe:

 

-Sargento® Off the Block 4 Cheese Mexican

 

-Boneless chicken tenders

 

-Couscous

 

-Salsa

 

Preparation for making my Southwest Chicken Skillet recipe.

My wheels got turning and this Southwest Chicken Skillet is what I came up with. This is an excellent dish for your next Mexican dinner night. I’m down with pretty much anything that has Mexican flavor, but load it up with an abundance of delicious melted cheese and I’m in Mexican food heaven. The couscous that I used in this recipe is a wonderful replacement for pasta or rice in a lot of different dishes (you can still use rice if that is all you have). In case you aren’t familiar with it, couscous is a coarsely ground pasta made from semolina, a type of wheat, and is about the size of a grain. Flavored broths or stocks are often used to cook couscous in order to add flavor. If you can cook rice, you can cook couscous!

This Southwest Chicken skillet is all made in one pan which makes for a quick and easy weeknight dinner with minimum effort and clean up required! Try it for your next Mexican food night.

 

This very quick-melting blend of cheese that I used in this Southwest Chicken Skillet gives your cooking, delicious Mexican flavor. Any Sargento cheese blend will add a creamy, smooth flavor to nachos, quesadillas…whatever Mexican dish you are making! It is available in 30 versatile varieties, unique blends and distinct cuts and is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!  I’d absolutely love to see one of my readers receive a $10,000 check in the mail! Just make sure you split it with me if you do (I’m kidding!). Enjoy!

Southwest Chicken Skillet recipe that is very easy and fast to make. Everything is done in one pan.

If you’re a lover of Mexican food like I am, be sure to check out my collection of Mexican food recipes. My personal favorite is this Crock Pot Fiesta Mexican Chicken & Rice. You might also like this easy and Healthy Mexican Casserole from my good friend, Lauren!

Southwest Chicken Skillet
Author: 
Recipe type: dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This Southwest Chicken skillet is all made in one pan which makes for a quick and easy weeknight dinner with minimum effort and clean up required! Try it for your next Mexican food night.
Ingredients
  • 1 cup uncooked Couscous
  • 1 cup uncooked Couscous
  • 1 cup salsa
  • 1 cup salsa
  • 2 cups Boneless chicken tenders, cooked and shredded
  • 2 cups Boneless chicken tenders, cooked and shredded
  • 1 (15 oz.) can black beans
  • 1 (15 oz.) can black beans
  • 1 Tbsp chili powder
  • 1 Tbsp chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 1.5 cups Sargento Fine Cut Shredded 4 Cheese Mexican Cheese
  • 1.5 cups Sargento Fine Cut Shredded 4 Cheese Mexican Cheese
  • 3 green onions, sliced
  • 3 green onions, sliced
Instructions
  1. In a large skillet, combine the couscous, salsa, chicken, black beans (drained), chili powder, cumin, and chicken broth. Stir until everything is fully combined.
  2. Place a lid on the skillet, turn the heat on to med-high, and let the skillet come to a boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 20-25 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).
  3. After 20-25 minutes, turn off the heat, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the couscous should be tender. Sprinkle shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted.
  4. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.

This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.