Chicken and Black Bean Enchilada Skillet
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.
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).
Nutrition
Calories: 442kcalCarbohydrates: 42gProtein: 41gFat: 12gSaturated Fat: 6gCholesterol: 95mgSodium: 1047mgPotassium: 725mgFiber: 10gSugar: 7gVitamin A: 696IUVitamin C: 11mgCalcium: 265mgIron: 4mg
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