Chicken Black Bean Enchilada Skillet Recipe
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.
- 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
