If ever there were a weeknight dinner hero, it’s this Chicken Black Bean Enchilada Skillet. Smoky, zesty, cheesy, and ready in no time, this skillet meal brings all the flavor of classic enchiladas with a fraction of the fuss—and fewer dishes to boot! It’s a one-pan wonder that’s fuss-free but loaded with bold, satisfying tastes your family will rave about.
Why You’ll Love This Recipe
- One-Pan Magic: Everything cooks up together in a single skillet, so you get maximum flavor with minimal mess (and hardly any dishes to wash!).
- Ready in 20 Minutes: The Chicken Black Bean Enchilada Skillet is about as quick as it gets—hello, busy weeknights!
- Major Comfort Food Vibes: Between melty cheese, warm tortillas, and the rich, saucy chicken, every bite is cozy and deeply satisfying.
- Customizable for All: It’s easy to tailor to your family’s heat preference, favorite toppings, or what you have on hand—this recipe loves to play dress up.
Ingredients You’ll Need
The beauty of this Chicken Black Bean Enchilada Skillet? The ingredient list is short but mighty—each component brings something delicious, from color to crave-worthiness. Grab these essentials and get ready for a fiesta of flavor!
- Boneless Skinless Chicken Thighs: Juicy and packed with flavor, chicken thighs hold up beautifully in a one-pan meal without ever turning dry or tough.
- Garlic Powder: Adds a layer of mellow, earthy savoriness, so every bite tastes deeply seasoned.
- Cumin: Offers a subtle, smoky note that instantly gives this skillet its Tex-Mex flair.
- Oregano: Just a sprinkle enhances the herbaceous depth and rounds out the spices.
- Salt and Pepper: As always, season to your taste—these amplify all the other flavors.
- Canned Black Beans: Creamy, hearty beans make this meal extra filling and bump up the fiber.
- Red Enchilada Sauce: The saucy backbone of the whole dish—choose your favorite store-bought or homemade version!
- Salsa: Adds a zippy, tangy brightness and just enough heat—choose mild, medium, or hot to suit your crowd.
- White Corn Tortillas: Cut into strips, these soak up the sauce and mimic the texture of classic enchiladas without the rolling.
- Mexican Blend Cheese: Melts into golden, bubbly perfection over top—because what’s an enchilada skillet without a little cheese pull?
- Optional Toppings: Think sour cream, green onions, avocado, and tomatoes for color and creaminess (or use your own favorites!).
Variations
This Chicken Black Bean Enchilada Skillet adapts beautifully to whatever you have in the fridge or pantry. It’s the kind of easygoing recipe that welcomes your favorite twists—so don’t hesitate to swap, sub, or spice it up to your taste!
- Swap the Chicken: Try shredded rotisserie chicken, turkey, or even cooked ground beef for a delicious change-up.
- Make It Vegetarian: Double the black beans and add corn or sautéed bell peppers in place of the chicken for a satisfying meatless option.
- Try a Green Sauce: Substitute green enchilada sauce for a tangy, vibrant twist that completely changes the flavor profile.
- Add More Veggies: Sneak in zucchini, spinach, or corn—extra veggies melt right in and add color.
- Make It Spicy: Stir in diced jalapeños or use a hot salsa for extra kick.
How to Make Chicken Black Bean Enchilada Skillet
Step 1: Season and Brown the Chicken
Start by tossing your bite-size chicken pieces with garlic powder, cumin, oregano, plus plenty of salt and pepper. Sauté everything in a large skillet over medium heat—you’ll be amazed at how the chicken gets golden and flavorful without adding any oil! Let those pieces cook until browned and cooked through; this sets the stage for all that irresistible enchilada flavor to soak in.
Step 2: Simmer with Beans, Sauce, and Salsa
Add in the rinsed black beans, luscious red enchilada sauce, and your favorite salsa, letting the trio bubble gently together. This is where the skillet becomes crave-worthy, as the beans soak up the sauce and the spices melt together into a rich, well-rounded base.
Step 3: Stir in Tortilla Strips
Toss those freshly cut corn tortilla strips right into the simmering sauce. They’ll soften just enough to become almost noodle-like, tying together all the saucy, cheesy goodness of enchiladas—without any rolling or stacking required!
Step 4: Melt the Cheese and Serve
Sprinkle the entire skillet with a generous layer of shredded Mexican blend cheese. Cover for a few minutes and let the heat work its magic until the cheese is gooey and perfectly melted. Now comes the best part: add your favorite toppings, grab a big spoon, and dive right in!
Pro Tips for Making Chicken Black Bean Enchilada Skillet
- Skillet Choice Matters: Use a large, heavy-bottomed skillet to ensure even cooking and plenty of space for stirring in those tortilla strips.
- Cut Tortillas Evenly: Slicing your tortillas into uniform 1-inch strips helps them cook at the same rate and soak up just the right amount of sauce.
- Don’t Over-Stir After Cheese: Once the cheese melts, avoid over-mixing so you keep glorious cheesy pockets throughout the skillet.
- Taste Before Serving: Salsa and enchilada sauce brands vary in saltiness and spice, so give your Chicken Black Bean Enchilada Skillet one last quick taste and adjust seasonings if needed—trust your tastebuds!
How to Serve Chicken Black Bean Enchilada Skillet
Garnishes
The fun is in the toppings! Add a dollop of cool sour cream, a sprinkle of freshly chopped green onions, creamy avocado chunks, or juicy diced tomatoes for a fresh contrast to the rich, cheesy filling—each garnish makes your Chicken Black Bean Enchilada Skillet pop with color and flavor.
Side Dishes
This hearty skillet is honestly a one-pan meal, but if you want to round it out, serve with a crisp green salad, Mexican street corn, or a pile of warm tortilla chips for crunchy scooping. A side of cilantro lime rice also perfectly complements the bold enchilada flavors.
Creative Ways to Present
For parties, make mini skillets or package individual servings in small ramekins—adorably rustic and perfect for a buffet. You can even pile spoonfuls onto tostada shells for a fun hand-held version. For extra wow, serve right in the skillet at the table for a true family-style fiesta!
Make Ahead and Storage
Storing Leftovers
Let any extra Chicken Black Bean Enchilada Skillet cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days—the flavors get even more delicious as they mingle!
Freezing
This skillet freezes like a charm. Spoon cooled leftovers into freezer-safe containers, seal tightly, and freeze for up to 2 months. Just note the tortilla strips may soften further upon thawing, but the cozy flavors will still shine.
Reheating
For best results, reheat individual portions in the microwave until warmed through, or warm on the stovetop over low heat with a splash of extra enchilada sauce to keep everything moist and saucy. If reheating from frozen, thaw in the fridge overnight first for more even reheating.
FAQs
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Can I use chicken breast instead of chicken thighs?
Absolutely! While boneless skinless chicken thighs add extra moisture and flavor, chicken breast works just fine. Dice it into bite-size pieces and be careful not to overcook—breast meat dries out faster, so stop cooking once it’s no longer pink.
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What’s the best brand of enchilada sauce for this recipe?
Any good-quality canned or jarred red enchilada sauce will do—choose mild, medium, or spicy according to your preference. If you have a homemade favorite, even better! The sauce sets the tone for your Chicken Black Bean Enchilada Skillet, so pick one you love the taste of straight from the jar.
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Can I prep parts of this recipe in advance?
Yes! You can cut the chicken and tortillas ahead of time, and even mix your seasonings or portion out the cheese. The whole Chicken Black Bean Enchilada Skillet comes together so quickly, having these tasks done lets you whip up dinner even faster.
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Is this recipe gluten-free?
It can be! Just make sure your corn tortillas, enchilada sauce, and salsa are all certified gluten-free, as a few brands use flour thickeners or hidden gluten. With the right ingredients, Chicken Black Bean Enchilada Skillet is a perfect gluten-free option.
Final Thoughts
If you’re craving the cozy, saucy comfort of enchiladas but want dinner on the table in a flash, this Chicken Black Bean Enchilada Skillet is about to be your new weeknight staple. Gather your favorite toppings, break out your biggest skillet, and get ready to wow your taste buds—nothing beats a one-pan meal that’s this big on flavor!
Print
Chicken Black Bean Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Chicken Black Bean Enchilada Skillet is a flavorful one-pan meal that combines tender chicken, hearty black beans, and gooey cheese in a zesty enchilada sauce. It’s a quick and easy dish perfect for a weeknight dinner.
Ingredients
Chicken:
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- Salt and pepper, to taste
Other Ingredients:
- 15 oz canned black beans, rinsed and drained
- 1 1/2 cups red enchilada sauce
- 1/2 cup salsa
- 6 small white corn tortillas, cut into 1” strips
- 1 cup Mexican blend cheese, shredded
Optional Toppings:
- Sour Cream
- Diced Green Onions
- Diced Avocado
- Diced Tomatoes
Instructions
- Season the chicken: Season chicken thighs with garlic powder, cumin, oregano, salt, and pepper. Sauté in a large skillet over medium heat until browned and cooked through.
- Add ingredients: Add black beans, enchilada sauce, and salsa to the skillet. Simmer until beans are cooked through.
- Incorporate tortillas: Stir in corn tortilla strips until coated and heated through. Top with cheese, cover, and melt for 3 minutes.
- Garnish and serve: Garnish with desired toppings and enjoy!
Notes
- This dish is customizable with your favorite toppings.
- You can adjust the spice level by choosing a mild or spicy salsa.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg
