Description
A hearty and flavorful chicken black bean enchilada skillet dish.
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
- Heat a large skillet over medium heat.
- Add chicken pieces and cook until browned.
- Season chicken with garlic powder, cumin, oregano, salt, and pepper.
- Add black beans, enchilada sauce, and salsa to the skillet.
- Stir in tortilla strips and mix well.
- Top with shredded cheese.
- Cover and cook until cheese is melted.
- Serve hot.
Notes
- Adjust spice levels according to your preference.
- Feel free to add vegetables like bell peppers or corn.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Chicken Black Bean Enchilada Skillet, Chicken, Enchiladas, Skillet Meal