Chicken Black Bean Enchilada Skillet Recipe

If you’re searching for the ultimate weeknight dinner that’s both comforting and bursting with flavor, look no further than this Chicken Black Bean Enchilada Skillet. This savory skillet combines juicy chicken, hearty black beans, luscious enchilada sauce, and melty cheese, all in one sizzling pan. It’s everything you adore about classic enchiladas but with none of the fuss — perfect for those evenings when you want a cozy, homemade meal without spending hours in the kitchen.

Ingredients You’ll Need

One of the best things about this recipe is how it turns simple, pantry-friendly ingredients into something vibrant and memorable. Each addition brings its own flair — whether it’s color, texture, or a punch of spice to wake up your taste buds.

• Boneless skinless chicken thighs (1 ½ lbs): Thighs stay juicier than breasts and deliver loads of flavor; cut them into bite-sized pieces to help them cook evenly and quickly.
• Garlic powder (1 tsp): Adds an aromatic warmth in seconds, making everything feel just a bit cozier.
• Cumin (½ tsp): This spice gives your dish its signature earthy and smoky undertones.
• Oregano (½ tsp): A little bit goes a long way, offering greenness and depth that play perfectly with the other spices.
• Salt and pepper (to taste): Adjust generously to bring out all the flavors — trust your taste here!
• Canned black beans (15 oz, rinsed and drained): Protein-packed and hearty, beans make the skillet more filling and satisfying.
• Red enchilada sauce (1 ½ cups): The soul of the dish; select your favorite brand or homemade version for maximum flavor.
• Salsa (½ cup): Brings freshness, tang, and a teensy bit of heat; choose chunky or smooth depending on what you love.
• White corn tortillas (6 small, cut into 1″ strips): They become delightfully soft, adding that classic enchilada texture without rolling or stuffing.
• Mexican blend cheese (1 cup, shredded): For a gooey, melty blanket that ties the whole thing together.
• Sour cream: The cool, creamy finish that balances the warm spices.
• Diced green onions: Adds a pop of freshness and a mild bite.
• Diced avocado: Creamy and rich, this topping is a palate-pleaser.
• Diced tomatoes: Juicy bursts of color and brightness on top.

How to Make Chicken Black Bean Enchilada Skillet

Step 1: Season and Sauté the Chicken

Start by generously seasoning those chicken thigh pieces with garlic powder, cumin, oregano, and salt and pepper. Toss everything to coat. Next, grab a large skillet and set it over medium heat (no extra oil needed — the chicken releases enough). Sauté the chicken until each piece is lightly browned all over and cooked through. The aroma at this stage will have people drifting into your kitchen!

Step 2: Simmer with Beans, Sauce, and Salsa

Stir in the rinsed black beans, rich red enchilada sauce, and your favorite salsa right into the skillet. Once everything’s mixed in, bring the mixture to a gentle simmer. Let it bubble away for a couple of minutes so the beans heat through and the flavors start to blend. This is where the magic truly begins: the sauce soaks into the chicken, and the anticipation just builds.

Step 3: Add Tortilla Strips

Scatter the corn tortilla strips directly into the pan, gently stirring until they’re coated in that gorgeous, simmering sauce. The strips will soften up as they soak in all those flavors — like a deconstructed enchilada, without the rolling! Give everything a nice, even mix to make sure every bite gets some tasty tortilla.

Step 4: Top with Cheese and Melt

Sprinkle your shredded Mexican blend cheese evenly over the skillet. Cover the pan with a lid and let it sit for about three minutes, just until the cheese is fully melted and gooey. There’s nothing quite like lifting the lid and revealing that irresistible cheesy layer — it’s the finishing touch that brings this Chicken Black Bean Enchilada Skillet together beautifully.

How to Serve Chicken Black Bean Enchilada Skillet

Garnishes

Take your Chicken Black Bean Enchilada Skillet from delicious to drool-worthy with a flurry of fun garnishes. A big dollop of sour cream mellows the heat, diced avocado brings silky smoothness, green onions offer a crisp pop, and fresh tomatoes add color and zing. Don’t be shy — it’s all about that beautiful, flavor-packed skillet presentation.

Side Dishes

Pairing is everything! Try serving this skillet with cilantro-lime rice or a side of buttery, sweet corn to soak up all that saucy goodness. If you’re feeling bold, a crisp chopped salad or spicy elote (Mexican street corn) would absolutely shine alongside the main event.

Creative Ways to Present

For a fun twist, spoon the Chicken Black Bean Enchilada Skillet into individual bowls, top with your favorite garnishes, and let everyone build their own. Or, pile everything onto a big platter and let it take center stage at your next gathering. Try using the filling inside burritos, layered in taco shells, or even as a hearty dip with your favorite tortilla chips.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (though that’s hardly guaranteed), let the Chicken Black Bean Enchilada Skillet cool completely before transferring to an airtight container. Stored in the fridge, it keeps well for up to three days. The flavors actually deepen as they rest — making for some seriously satisfying next-day lunches.

Freezing

Looking to plan ahead? This skillet freezes surprisingly well. Let it cool, then spoon portions into freezer-safe containers. Freeze for up to two months. When you’re ready, just thaw in the fridge overnight before reheating — it’s a fantastic option for meal prep or surprise guests.

Reheating

Reheat your Chicken Black Bean Enchilada Skillet gently in a skillet over medium heat, adding a splash of extra enchilada sauce or even a bit of water if it looks dry. Alternatively, microwave in short bursts, stirring in between for even heating. Top with fresh garnishes right before serving to bring back that just-made sparkle.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs provide extra juiciness, chicken breast works just fine. Just watch the cooking time so it doesn’t dry out, and cut the pieces a bit smaller for the best texture in your Chicken Black Bean Enchilada Skillet.

How spicy does this dish turn out?

It’s as spicy as your salsa and enchilada sauce! For mild heat, choose a mild sauce and salsa. Spice-lovers can use medium to hot versions or toss in some diced jalapeño when cooking the chicken for an extra kick.

Can I make this recipe vegetarian?

Yes! Swap out the chicken for extra black beans, sautéed onions, peppers, or even diced sweet potatoes. The versatility of the Chicken Black Bean Enchilada Skillet makes it a fantastic meatless meal, too.

What type of cheese works best?

A classic Mexican blend melts beautifully and tastes great, but cheddar or Monterey Jack are also delicious. For extra zip, try pepper Jack — or mix and match your favorites for that ultimate cheesy pull.

Is it possible to make this in advance?

No problem! Prepare the entire skillet, let it cool, and store covered in the fridge. When you’re ready to serve, reheat gently and add garnishes fresh for that “just cooked” goodness. This makes the Chicken Black Bean Enchilada Skillet perfect for busy nights.

Final Thoughts

Give yourself the night off from tedious kitchen work and treat yourself to this easy, crowd-pleasing Chicken Black Bean Enchilada Skillet. With minimal prep and maximum payoff, it’s sure to become a regular on your menu. I can’t wait for you to dig in and make it your own!

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