Description
This Chicken Black Bean Enchilada Skillet is a quick and flavorful one-pan meal combining tender chicken, hearty black beans, and tangy enchilada sauce. With layers of corn tortillas and melted Mexican cheese, this dish delivers all the deliciousness of classic enchiladas without the fuss of rolling. Perfect for busy weeknights, it’s easy to customize with your favorite toppings such as sour cream, avocado, and green onions.
Ingredients
Units
Scale
Chicken and Seasoning
- 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
Main Mixture
- 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: In a large bowl, season the bite-sized chicken thighs with garlic powder, cumin, oregano, salt, and pepper evenly coated for flavor.
- Sauté Chicken: Heat a large skillet over medium heat without adding oil. Add the seasoned chicken pieces and sauté until they are lightly browned and cooked through, about 6-8 minutes.
- Add Beans and Sauces: To the skillet with the cooked chicken, add the rinsed black beans, red enchilada sauce, and salsa. Stir to combine and bring the mixture to a gentle simmer. Cook for about 2-3 minutes to heat the beans through thoroughly.
- Incorporate Tortilla Strips: Add the corn tortilla strips to the skillet and gently stir to coat them in the sauce, letting them warm and soften for 2 minutes.
- Top with Cheese and Melt: Sprinkle shredded Mexican blend cheese evenly over the skillet mixture. Cover with a lid and cook for about 3 minutes, until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the lid, garnish with your choice of optional toppings such as sour cream, diced green onions, avocado, and tomatoes. Serve immediately and enjoy your hearty skillet meal!
Notes
- No oil is needed to cook the chicken thighs as they have natural fat, but a small drizzle can be added if your skillet tends to stick.
- Use fresh or canned beans; if using canned, make sure to rinse and drain them to reduce sodium and excess starch.
- Corn tortillas soften quickly when simmered in sauce but can also be swapped with flour tortillas strips if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop.
- To make this dish gluten-free, ensure the enchilada sauce and salsa used are certified gluten-free.
