One-Pot Cheesy Chicken Enchilada Skillet with Zucchini and Corn

Prepare the ingredients: Shred 1.5 lb of leftover cooked citrus-cumin chicken thighs from Day 1. Finely dice 1 medium yellow onion. Mince 2 cloves of garlic. Wash and dice 2 medium zucchinis into 1/2-inch pieces. Grate 1 cup of cheddar cheese from a block. Rinse and drain 15 oz of canned black beans. Finely chop 1/4 cup of fresh cilantro, and cut 1 lime into wedges.

Heat 1 TBSP of olive oil in a large skillet over medium-high heat. Add the diced yellow onion and sauté for 3 to 4 minutes until soft and translucent.

Add the 2 minced garlic cloves, the diced zucchini, and 1 cup of raw corn kernels to the skillet. Season with 1/2 tsp of salt and 1/4 tsp of black pepper. Cook for 3 minutes, stirring occasionally, until the zucchini is slightly tender but still bright green.

Reduce the heat to medium. Stir in the 1.5 lb of shredded leftover chicken, the drained 15 oz of black beans, and 15 oz of red enchilada sauce. Simmer for 5 minutes, stirring occasionally, until the chicken is thoroughly warmed through and the sauce begins to bubble.

Sprinkle 1 cup of grated cheddar cheese evenly over the top of the skillet. Cover the skillet with a lid or aluminum foil and let cook for 2 to 3 minutes until the cheese is completely melted and bubbly.

Remove from the heat. Garnish with 1/4 cup of chopped fresh cilantro and serve hot directly from the skillet with lime wedges squeezed over the top.