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
Units
Scale
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
