Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes, or until the onion becomes translucent and the bell pepper has softened.
Stir in the drained black beans and frozen corn. Cook for another 2-3 minutes, allowing the corn to thaw and the flavors to meld together.
Next, add the cooked brown rice and shredded chicken to the skillet. Mix everything together thoroughly, ensuring the rice and chicken are evenly distributed.
Pour the enchilada sauce over the mixture, stirring until all the ingredients are coated evenly. Allow it to simmer for about 2-3 minutes until everything is heated through.
Sprinkle the shredded cheddar cheese on top of the skillet mixture. Cover the skillet with a lid and let it cook for another 2-3 minutes, or until the cheese has melted and is bubbly.
Remove the skillet from heat and garnish with fresh cilantro. Serve immediately and enjoy your delicious Chicken Enchilada Skillet!
