Let me tell you about my superhero of weeknight dinners – this Chicken Black Bean Enchilada Skillet that’s saved my sanity more times than I can count. When soccer practice, work deadlines, and hungry kids collide, this one-pan wonder jumps in like a culinary cape! It’s got all those cozy enchilada flavors we crave, but without the fuss of rolling and baking individual tortillas. Seriously, from fridge to table in 25 minutes flat.
I first threw this together during one of those “what’s-for-dinner?!” panic moments, using whatever I had in the pantry. The magic happened when the tortilla strips soaked up that rich enchilada sauce while staying slightly crispy on top. Now? It’s my oldest kid’s most-requested meal (and that’s saying something!). The best part? That glorious cheese pull when you scoop out the first serving – pure weeknight victory.
Why You’ll Love This Chicken Black Bean Enchilada Skillet
Trust me, this isn’t just another weeknight meal—it’s your new secret weapon. Here’s why it’s going to become a regular in your rotation:
- One-pan wonder: Forget scrubbing a mountain of dishes! Everything cooks together in a single skillet, so cleanup is a breeze.
- Crazy fast: From chopping to cheesy perfection in 25 minutes flat—perfect for those “I’m starving NOW” evenings.
- Protein powerhouse: Between the juicy chicken thighs and fiber-packed black beans, it keeps everyone full and happy.
- Spice it your way: Mild salsa for the kids? Extra jalapeños for heat lovers? You’re the boss of this skillet.
Oh, and that melty cheese blanket on top? Pure comfort food magic.
Chicken Black Bean Enchilada Skillet Ingredients
Here’s everything you’ll need to make this flavor-packed skillet happen. I’ve grouped them so you can grab ingredients in one swoop—because who has time for extra trips to the grocery store?
- The Protein:
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces (trust me, thighs stay juicier than breasts here!)
- The Seasonings:
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp oregano
- Salt and pepper, to taste
- The Saucy Bits:
- 15 oz canned black beans, rinsed and drained (give ’em a good shake in the colander)
- 1 ½ cups red enchilada sauce (my favorite hack? The bottled stuff works great in a pinch)
- ½ cup salsa (use your preferred heat level—I go medium for my crew)
- The Finishers:
- 6 small white corn tortillas, cut into 1″ strips (like little edible confetti!)
- 1 cup Mexican blend cheese, shredded (that pre-shredded fiesta mix is my weeknight BFF)
Ingredient Substitutions & Notes
Life happens, and sometimes you’ve gotta switch things up. Here’s how to adapt without losing that amazing flavor:
- Chicken shortcut: Rotisserie chicken works great! Just shred about 3 cups and add it with the beans—skip the browning step.
- Tortilla swap: Out of corn tortillas? Flour tortillas work, but they’ll get softer faster. Try cutting them slightly thicker.
- Cheese choices: No Mexican blend? A combo of cheddar and Monterey Jack is perfect. For less lactose, try reduced-fat versions—just avoid pre-grated “anti-caking” cheeses that don’t melt well.
- Spice alert: That half-cup of salsa is your heat dial—mild for kids, hot if you’re feeling brave. I sometimes toss in a diced jalapeño too!
Pro tip: Always taste your enchilada sauce before adding salt—some brands are saltier than others!
How to Make Chicken Black Bean Enchilada Skillet
Okay, let’s get cooking! I promise this comes together faster than you can say “takeout menu.” Here’s exactly how I make it, with all my little time-saving tricks thrown in:
- Season like you mean it: Toss those chicken thigh pieces with garlic powder, cumin, oregano, salt, and pepper right in the bowl—no extra dishes! I use my hands to really massage those spices in (washed, of course!).
- Brown that chicken: Heat your skillet over medium-high and cook the chicken for 3-4 minutes until it’s got those gorgeous golden edges. Don’t stir too much—let it get a nice sear! (The sizzle sound is music to my ears.)
- Saucy business: Dump in your rinsed black beans, enchilada sauce, and salsa. Give it all a good stir—those beans will start soaking up flavor immediately. Let it bubble away for about 2 minutes while you slice tortillas.
- Tortilla confetti time: Scatter those tortilla strips over the top like you’re decorating a cake. Then—this is crucial—sprinkle every last bit of cheese evenly across the top. No cheese left behind!
- Melt to perfection: Cover with a lid (or foil if your skillet doesn’t have one) and reduce heat to low. Let it work its magic for 3-4 minutes until the cheese is gloriously melty and the tortilla edges are just starting to crisp.
Pro Tips for Perfect Enchilada Skillets
After making this more times than I can count, here are my can’t-skip secrets:
- Dry chicken = better browning: Pat those thigh pieces dry with paper towels before seasoning. Wet chicken steams instead of browning—and we want those crispy bits!
- Cover wisely: When melting the cheese, peek after 2 minutes. If your skillet runs hot, the tortillas might over-crisp. A loose foil tent helps control the crispiness.
- Rest before diving in: I know it’s hard, but let it sit for 2 minutes off heat before serving. This lets the sauce thicken slightly so it doesn’t run everywhere when you scoop.
Bonus tip: Keep extra tortilla strips on hand—my kids always fight over the crispy ones on top!
Serving Suggestions for Chicken Black Bean Enchilada Skillet
Now for my favorite part—decking out this already-amazing skillet with all the fresh, zesty toppings that take it over the top! Here’s how I love to serve it up for maximum flavor and texture:
- Lime crema drizzle: Just mix a dollop of sour cream with lime zest and a squeeze of juice—it cuts through the richness beautifully. I keep mine in a squeeze bottle for artsy drizzles (that impress exactly no one when my kids devour it in 2.5 seconds).
- Avocado everything: Either neat slices fanned on top or a quick guacamole mash. The creaminess is heavenly with the smoky chicken. Pro tip: Save the pit and nestle it in the leftovers to prevent browning!
- Fresh cilantro shower: Those bright green leaves add such a pop of color and freshness. My husband picks his off (heathen!), but I pile mine extra high.
Quick note—I skip serving this with rice because honestly? The tortilla strips give all the carb satisfaction you need. But if you must, warm cornbread on the side is divine for mopping up extra sauce.
Storing and Reheating
Here’s the beautiful thing about this skillet—it makes fantastic leftovers! Just pop any extras in an airtight container (I’m obsessed with my glass ones) and refrigerate for up to 3 days. When reheating, splash in a tablespoon of water and warm it gently in a skillet over medium-low heat—this keeps the chicken juicy and prevents the tortillas from turning into cardboard. Microwave works in a pinch too, but stir halfway through to distribute the heat evenly.
Chicken Black Bean Enchilada Skillet FAQs
I get asked about this recipe more than any other in my rotation—here are the answers to the burning questions that always come up when friends try it for the first time:
Can I use chicken breasts instead of thighs?
Absolutely! Just cut them into slightly smaller pieces (they cook faster) and reduce browning time to 2-3 minutes. Breasts can dry out quicker, so keep an eye on them—I like to add an extra splash of enchilada sauce if using breasts.
Can I freeze leftovers?
Honestly? I don’t recommend it. Those lovely tortilla strips turn mushy when frozen and reheated (trust me, I learned this the sad way!). Instead, store components separately—freeze just the chicken-bean mixture, then add fresh tortillas and cheese when reheating.
How do I control the spice level?
Your salsa is the secret weapon here! Mild salsa keeps it kid-friendly, while a spicy verde or chipotle salsa kicks up the heat. For total control, use plain tomato sauce instead of salsa and add cayenne or chopped jalapeños to individual portions.
Nutritional Information
Okay, let’s talk numbers—but with my usual “real food, real life” approach. These values are estimates based on my exact ingredient list, but your mileage may vary depending on brands and how heavy-handed you get with that delicious cheese (no judgment here!).
- Serving Size: About 1¼ cups (we both know you’ll go back for seconds!)
- Calories: 450 per serving – packed with protein to keep you full
- Protein: 35g (thank you, chicken and black beans!)
- Carbs: 35g – with 8g fiber from those awesome beans and tortillas
- Sugar: 5g (mostly natural from the tomatoes in salsa)
- Fat: 18g (7g saturated from the cheese – worth every bite)
- Sodium: 900mg (this is why I recommend low-sodium enchilada sauce if you’re watching salt)
Quick tip: To lighten it up, I sometimes use reduced-fat cheese and extra black beans—but honestly? The original version is my favorite splurge that still gives you serious nutrition.
Print
Chicken Black Bean Enchilada Skillet Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A quick and easy one-pan meal featuring tender chicken, black beans, and melted cheese with classic enchilada flavors.
Ingredients
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp oregano
- salt and pepper, to taste
- 15 oz canned black beans, rinsed and drained
- 1 ½ cups red enchilada sauce
- ½ cup salsa
- 6 small white corn tortillas, cut into 1” strips
- 1 cup Mexican blend cheese, shredded
Instructions
- Season chicken with garlic powder, cumin, oregano, salt, and pepper.
- Cook chicken in a skillet until browned.
- Add black beans, enchilada sauce, and salsa to the skillet. Stir well.
- Place tortilla strips on top and sprinkle with cheese.
- Cover and cook until cheese is melted.
Notes
- Use fresh tortillas for best texture.
- Adjust spice level with more or less salsa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 120mg
Keywords: chicken black bean enchilada skillet, easy Mexican dinner, one-pan meal
