Creamy Chicken and Corn Enchilada Skillet

Shred 1.25 lb leftover cooked Italian herb chicken thighs into bite-sized pieces and set aside.

Peel and finely dice 1 medium yellow onion. Rinse and drain 15 oz canned black beans.

Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat. Add the diced yellow onion and sauté for 5 minutes until softened and translucent. Stir in 1 tsp ground cumin and cook for 30 seconds until fragrant.

Add the shredded leftover chicken, drained black beans, 1 cup frozen corn, and 4 oz canned diced green chiles to the skillet, stirring to combine.

Pour in 10 oz red enchilada sauce. Bring to a gentle simmer over medium-low heat and let simmer for 8 minutes, stirring occasionally, to allow the flavors to meld and heat the chicken through.

Cut 4 oz cream cheese into small cubes. Stir the cream cheese cubes into the skillet constantly for 2 to 3 minutes until fully melted and incorporated into a smooth, creamy sauce. Season with a pinch of salt and black pepper to taste.

Shred 4 oz cheddar cheese. Sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover with a lid for 3 minutes, or place under the oven broiler for 2 to 3 minutes, until the cheese is melted and bubbly.

Wash and chop 1/4 cup fresh cilantro. Sprinkle the chopped cilantro over the melted cheese and serve hot straight from the skillet.