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