This Chicken and Black Bean Enchilada Skillet is a flavor-packed Mexican-inspired dish that’s ready in just 20 minutes. Juicy chicken, hearty black beans, and gooey melted cheese come together in a smoky, slightly spicy sauce that’s pure comfort in every bite. Perfect for busy weeknights, it’s a one-pan wonder that delivers big on taste without the fuss.
The dish boasts a satisfying mix of textures, from tender chicken to creamy beans and crispy tortilla edges. With a hint of tangy enchilada sauce and a sprinkle of fresh cilantro, each forkful is a fiesta of bold, vibrant flavors. Plus, it’s packed with protein and fiber, making it as nourishing as it is delicious. Dinner has never been this easy—or this good!
What You’ll Need for Chicken and Black Bean Enchilada Skillet
- 8 corn tortillas, cut into bite-size strips (6-8 inches each)
- 3 cups cooked and shredded chicken (rotisserie chicken works great!)
- 1 onion, diced
- 1 garlic clove, minced
- 10 ounces canned Rotel tomatoes (diced tomatoes and green chilies, undrained)
- 10 ounces enchilada sauce
- 15 ounces canned black beans, rinsed and drained
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese, divided
How to Make Chicken and Black Bean Enchilada Skillet
- Prepare the skillet: Spray a large skillet with non-stick cooking spray and place it over medium-high heat.
- Cook the base: Add the tortilla strips, shredded chicken, diced onion, and minced garlic to the skillet. Cook for about 5 minutes, stirring frequently, until the onion is tender and translucent.
- Mix the sauce: In a medium bowl, combine the Rotel tomatoes, enchilada sauce, black beans, chili powder, cumin, and garlic powder. Stir well.
- Combine and simmer: Pour the sauce mixture over the chicken in the skillet. Mix everything thoroughly. Sprinkle half of the shredded cheddar cheese on top.
- Cook covered: Cover the skillet with a lid and let it cook for 5 minutes, stirring occasionally.
- Add the finishing touch: Top with the remaining cheese and serve immediately. Garnish with your favorite enchilada toppings like cilantro, sour cream, salsa, or guacamole.
Toppings and Sauce Ideas to Elevate Your Skillet
Take your Chicken and Black Bean Enchilada Skillet to the next level with creative toppings! Try adding a dollop of sour cream or a drizzle of creamy avocado dressing for richness. For a fresh kick, sprinkle chopped cilantro or add a spoonful of pico de gallo. If you love heat, a dash of hot sauce or sliced jalapeños will do the trick. Don’t forget a squeeze of lime juice for a zesty finish!
Perfect Pairings: What to Serve With Your Skillet
This dish is hearty on its own, but pairing it with the right sides can make it a complete meal. Serve it with a side of cilantro-lime rice or a simple green salad for balance. Warm flour tortillas or cornbread are also great for scooping up every last bite. For a lighter option, try a side of steamed veggies or grilled corn.
Quick Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat, stirring occasionally, or microwave in 30-second intervals until heated through. If the dish seems dry, add a splash of enchilada sauce or chicken broth to bring back its saucy texture.
Time-Saving Hacks for Busy Cooks
Short on time? Use a pre-cooked rotisserie chicken to skip the cooking step. Pre-chopped onions and minced garlic from the store can also save prep time. If you’re meal prepping, double the recipe and freeze half for a quick dinner later—just thaw and reheat when you’re ready to enjoy!
Recipe Variations to Mix It Up
Feel free to customize this skillet to suit your tastes! Swap corn tortillas for flour tortillas or use ground turkey instead of chicken. For a vegetarian twist, replace the chicken with roasted sweet potatoes or extra black beans. You can also experiment with different cheeses, like pepper jack or monterey jack, for a new flavor profile.
Chicken and Black Bean Enchilada Skillet
Ingredients
- 8 corn tortillas, cut into bite-size strips, 6-8 inches each
- 3 cups cooked and shredded chicken a rotisserie chicken works great for this recipe
- 1 onion, diced
- 1 garlic clove, minced
- 10 ounces canned Rotel tomatoes (diced tomatoes and green chilies), undrained
- 10 ounces enchilada sauce
- 15 ounces canned black beans, rinsed and drained
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 1 cup shredded cheddar cheese, divided
Instructions
- Spray a large skillet with non-stick cooking spray and place on stove over medium high heat.
- Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.
- In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin, and garlic powder. Pour mixture over chicken in skillet and mix well.
- Sprinkle half of the cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).