Chicken black bean enchilada skillet is everything you love about enchiladas—melty cheese, zesty sauce, tender chicken, and hearty beans—brought together in one quick and easy skillet meal. It’s comforting, flavorful, and comes together in under 30 minutes. I first made this on a busy weeknight when I didn’t have the time (or patience) to roll traditional enchiladas, and it turned out even better than expected. The skillet version keeps all the bold Mexican flavors while saving you the effort. I sometimes toss in extra corn or top it with avocado slices for added freshness, and it’s always a hit. Whether you’re cooking for family or meal prepping for the week, this one-pan wonder delivers everything—flavor, comfort, and convenience.
Why You’ll Love This Recipe
This chicken black bean enchilada skillet is fast, hearty, and full of bold Southwestern flavor. It has all the elements of classic enchiladas but without the mess or prep time. The tender shredded chicken, creamy black beans, and melted cheese create a satisfying, crowd-pleasing dish. It’s perfect for busy weeknights and can easily be customized with your favorite toppings like sour cream, cilantro, or jalapeños. Plus, it’s made entirely in one skillet—less cleanup, more deliciousness.
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Chicken Black Bean Enchilada Skillet – Cheesy, Zesty, and Ready in One Pan
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Chicken Black Bean Enchilada Skillet is a hearty, one-pan meal packed with tender chicken, black beans, corn, and melty cheese in a zesty enchilada sauce — all the bold flavors of enchiladas without the fuss of rolling and baking.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 (10-ounce) can red enchilada sauce
- ½ cup salsa
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper, to taste
- 6 small corn tortillas, cut into bite-sized strips
- 1 cup shredded cheddar cheese (or Mexican blend)
- ¼ cup chopped cilantro (for garnish)
- Optional toppings: sour cream, diced avocado, jalapeños, green onions
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook for 5–6 minutes until lightly browned and cooked through. Remove and set aside.
- In the same skillet, add onion and cook for 2–3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Stir in black beans, corn, enchilada sauce, salsa, chili powder, and cumin. Mix well to combine.
- Return the cooked chicken to the skillet and stir in tortilla strips until coated in the sauce.
- Reduce heat to medium-low, cover, and let simmer for 5 minutes to allow the flavors to blend and the tortillas to soften slightly.
- Uncover, sprinkle shredded cheese evenly over the top, and cover again for 2–3 minutes, or until the cheese is melted and bubbly.
- Remove from heat, top with fresh cilantro, and serve immediately with desired toppings.
Notes
- Use shredded rotisserie chicken for a quick version of this dish.
- For a spicier flavor, use hot enchilada sauce or add diced jalapeños.
- This skillet reheats beautifully — perfect for meal prep or next-day lunches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked shredded chicken – The protein-packed base; rotisserie chicken works perfectly.
Black beans – Add heartiness, texture, and a boost of fiber.
Corn kernels – Bring sweetness and color to balance the savory flavors.
Enchilada sauce – The zesty, smoky backbone of the dish—use red or green sauce based on your preference.
Tortillas – Cut into strips; they soak up the sauce and mimic classic enchiladas.
Cheddar and Monterey Jack cheese – Melt together beautifully for that gooey, cheesy finish.
Onion – Adds sweetness and depth of flavor.
Garlic – Enhances the sauce with aromatic richness.
Olive oil – For sautéing the vegetables.
Cumin and chili powder – Add warmth and spice for authentic flavor.
Salt and pepper – To season and balance the dish.
Fresh cilantro, avocado, sour cream (optional) – For topping and garnish.
Directions
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Stir in enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Bring to a gentle simmer. Add the shredded chicken and tortilla strips, stirring to coat everything evenly in the sauce.
Reduce heat to low, sprinkle the cheese evenly over the top, and cover the skillet. Cook for 3–5 minutes until the cheese is melted and bubbly. Remove from heat.
Top with fresh cilantro, diced avocado, and a dollop of sour cream before serving. Serve directly from the skillet for a cozy, family-style presentation.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave for 1–2 minutes until hot. For freezer storage, cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
Variations and Customizations
Green Enchilada Skillet – Use green enchilada sauce and add chopped green chilies for a tangy twist.
Spicy Chicken Enchilada Skillet – Add jalapeños or extra chili powder for heat.
Vegetarian Version – Skip the chicken and add more beans, bell peppers, and zucchini.
Beef Enchilada Skillet – Swap chicken for cooked ground beef or turkey.
Tex-Mex Style – Add diced tomatoes and a sprinkle of taco seasoning.
Cheesy Overload – Mix some cheese into the sauce for extra creaminess.
Breakfast Enchilada Skillet – Add scrambled eggs and top with salsa for a brunch spin.
FAQs
Can I use store-bought enchilada sauce?
Yes, it works great and saves time—choose your favorite brand or spice level.
Can I use uncooked chicken?
You can, but make sure to cook it fully in the skillet before adding the other ingredients.
Can I make this ahead of time?
Absolutely—assemble everything in the skillet, refrigerate, and reheat before serving.
Can I use corn tortillas instead of flour?
Yes, corn tortillas give a more traditional enchilada texture and flavor.
Can I bake this instead of cooking on the stove?
Yes, transfer the mixture to a baking dish, top with cheese, and bake at 375°F (190°C) for 15 minutes.
Can I use refried beans?
You can add a few spoonfuls for a creamier, thicker texture.
How can I make it lighter?
Use low-fat cheese and whole wheat tortillas, and skip the sour cream topping.
Can I make it gluten-free?
Yes, just use certified gluten-free corn tortillas and sauce.
What can I serve it with?
A side of Mexican rice, guacamole, or a simple salad pairs perfectly.
Can I add vegetables?
Yes, bell peppers, spinach, or mushrooms make great additions.
Conclusion
This Chicken Black Bean Enchilada Skillet is the perfect blend of flavor, comfort, and convenience. With tender chicken, creamy beans, and melty cheese all simmered in zesty enchilada sauce, it’s a one-pan wonder that satisfies every craving. Ready in just 30 minutes, it’s the perfect weeknight dinner for when you want something hearty and comforting without the fuss. Serve it straight from the skillet with your favorite toppings, and enjoy a meal that’s as easy as it is delicious.