Name: Chicken Black Bean Enchilada Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces; 1 tsp garlic powder; ½ tsp cumin; ½ tsp oregano; Salt and pepper, to taste; 15 oz canned black beans, rinsed and drained; 1 ½ cups red enchilada sauce; ½ cup salsa; 6 small white corn tortillas, cut into 1-inch strips; 1 cup Mexican blend cheese, shredded; Sour cream, for serving; Diced green onions, for garnish; Diced avocado, for garnish; Diced tomatoes, for garnish

Introduction

This Chicken Black Bean Enchilada Skillet is a quick, flavorful one-pan meal perfect for busy weeknights. Featuring tender chicken thighs, hearty black beans, and melty cheese, it combines classic Mexican flavors in an easy-to-make dish. Serve it with your favorite toppings for a satisfying dinner.

A large white pot filled with a layered dish, starting with a base of shredded chicken mixed with black beans and covered by melted golden-yellow and white cheese. On top, there are fresh chopped green onions scattered evenly across the dish. In the center, a dollop of white sour cream is surrounded by chunks of bright green avocado and halved red cherry tomatoes, adding fresh color contrast. The melted cheese layer looks creamy and slightly browned in some areas, with the black beans and chicken pieces visible underneath. The pot is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
1 tsp garlic powder
½ tsp cumin
½ tsp oregano
Salt and pepper, to taste
15 oz canned black beans, rinsed and drained
1 ½ cups red enchilada sauce
½ cup salsa
6 small white corn tortillas, cut into 1″ strips
1 cup Mexican blend cheese, shredded
Sour cream, for serving
Diced green onions, for garnish
Diced avocado, for garnish
Diced tomatoes, for garnish

Instructions

Step 1: Season the chicken thighs with garlic powder, cumin, oregano, salt, and pepper. Heat a large skillet over medium heat and sauté the chicken pieces without adding oil, cooking until lightly browned and cooked through.
Step 2: Add the black beans, enchilada sauce, and salsa to the skillet. Stir to combine, bring the mixture to a simmer, and heat until the black beans are warmed through.
Step 3: Stir in the corn tortilla strips gently, coating them with the sauce. Cook until the tortillas are heated through.
Step 4: Sprinkle the shredded cheese evenly over the skillet contents. Cover with a lid and cook for about 3 minutes, or until the cheese has melted.
Step 5: Remove the skillet from heat. Top with sour cream, diced green onions, avocado, and tomatoes as desired. Serve immediately and enjoy!

Tips & Variations

Use chicken breasts if you prefer leaner meat, but be careful not to overcook them, as they dry out faster than thighs.
For more heat, add a diced jalapeño or a pinch of cayenne pepper when seasoning the chicken.
Swap corn tortillas for flour tortillas if preferred, cutting them into strips the same way.
Add fresh cilantro or a squeeze of lime juice on top for an extra burst of flavor.
Make it vegetarian by omitting the chicken and adding extra black beans or corn.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through and the cheese is melted again, or microwave in short bursts to avoid drying out. This dish does not freeze well due to the tortillas becoming soggy.

How to Serve

A white round pot filled with a layered dish starting with a base of black beans, topped with shredded melted cheese in white and yellow colors, and pieces of cooked chicken mixed in. On top, there are scattered chopped green onions, small chunks of light green avocado, and halved bright red cherry tomatoes. At the center, there is a dollop of white sour cream, also garnished with small pieces of avocado, cherry tomatoes, and green onions. The pot is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken to save time. Add it when you add the beans and sauce, letting it heat through gently so it doesn’t dry out.

What can I use instead of enchilada sauce?

If you don’t have enchilada sauce, you can use a combination of tomato sauce with chili powder, cumin, and garlic powder to approximate the flavor. Store-bought salsa verde can also add a different but tasty twist.

Chicken Black Bean Enchilada Skillet Recipe

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★★★★★

4.6 from 304 reviews

This Chicken Black Bean Enchilada Skillet is a flavorful and comforting one-pan meal featuring tender seasoned chicken thighs, hearty black beans, and zesty enchilada sauce. Corn tortillas are stirred in and topped with melty Mexican blend cheese, creating an easy and satisfying dish perfect for busy weeknights. Garnished with sour cream, avocado, green onions, and diced tomatoes, it offers a delicious balance of textures and fresh flavors.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

Chicken and Seasoning

1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
1 tsp garlic powder
½ tsp cumin
½ tsp oregano
Salt and pepper, to taste

Enchilada Mixture

15 oz canned black beans, rinsed and drained
1 ½ cups red enchilada sauce
½ cup salsa
6 small white corn tortillas, cut into 1-inch strips
1 cup Mexican blend cheese, shredded

Toppings

Sour cream, for serving
Diced green onions, for garnish
Diced avocado, for garnish
Diced tomatoes, for garnish

Instructions

Season and Sauté Chicken: Season the chicken thighs evenly with garlic powder, cumin, oregano, salt, and pepper. Heat a large skillet over medium heat and add the chicken pieces. Sauté the chicken without adding oil, stirring occasionally until the pieces are lightly browned and cooked through, approximately 6-8 minutes.
Add Beans and Sauce: To the cooked chicken in the skillet, add the rinsed black beans, red enchilada sauce, and salsa. Stir to combine and bring the mixture to a gentle simmer. Continue simmering until the black beans are heated through and the sauce is warmed, about 3-5 minutes.
Incorporate Tortillas and Melt Cheese: Stir in the strips of corn tortillas gently, ensuring they are fully coated in the sauce. Heat the skillet for a couple of minutes until the tortillas soften and are heated through. Sprinkle the shredded Mexican blend cheese evenly over the top, then cover the skillet with a lid and allow the cheese to melt for about 3 minutes.
Garnish and Serve: Remove the skillet from heat and garnish with sour cream, diced green onions, diced avocado, and diced tomatoes as desired. Serve warm and enjoy the hearty enchilada skillet meal.

Notes

No oil is needed since the chicken thighs release fat during cooking, making the skillet easier to clean.
If you prefer spicier flavors, add a pinch of chili powder or cayenne pepper to the chicken seasoning.
This dish can be prepared in advance; just store leftovers in an airtight container and reheat gently on the stovetop or microwave.
Corn tortillas are preferable to flour tortillas to keep the dish gluten-friendly.
For a vegetarian version, replace chicken with cubed firm tofu or extra beans and omit the cheese or use a vegan cheese alternative.

Keywords: chicken enchilada skillet, black bean skillet, easy Mexican dinner, one-pan enchilada, stovetop chicken recipe, quick dinner recipes