Description
A quick and easy one-pan meal featuring tender chicken, black beans, and melted cheese with classic enchilada flavors.
Ingredients
Scale
- 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