I absolutely love this Chicken Black Bean Enchilada Skillet Recipe because it’s such an easy, no-fuss meal that packs loads of flavor and comfort in one pan. Whenever I need something quick after a busy day, this recipe is my go-to because it comes together in about 20 minutes and uses simple ingredients you probably already have on hand.
You’ll find that the combination of tender chicken thighs, hearty black beans, and smoky enchilada sauce makes this skillet dish feel like a cozy dinner without the hassle of rolling enchiladas. Plus, since it all cooks in one skillet, cleanup is a breeze—which I know you’ll appreciate just as much as I do!
Why You’ll Love This Recipe
- One-Pan Convenience: Everything comes together in one skillet, making dinner quick and cleanup easier.
- Rich, Layered Flavors: The spices, black beans, and enchilada sauce create a perfectly balanced taste.
- Family Friendly: My family goes crazy for it, and it’s great for both weeknights and casual gatherings.
- Customizable Toppings: You can easily dress it up with sour cream, avocado, or whatever you love.
Ingredients You’ll Need
These ingredients come together to deliver classic enchilada flavors with a quick skillet spin. Using boneless, skinless chicken thighs keeps the chicken juicy, and the enchilada sauce pulls everything into one delicious, saucy mix.
- Chicken thighs: I prefer thighs because they stay so tender and flavorful even when cooked quickly.
- Garlic powder: Easy-to-use flavor booster for every savory dish.
- Cumin: Adds that warm, earthy depth that enchiladas are known for.
- Oregano: A subtle herbaceous note that balances the spices.
- Salt and pepper: Essential for seasoning the chicken just right.
- Canned black beans: Rinsed and drained to keep the dish creamy without excess liquid.
- Red enchilada sauce: The heart of the dish—try to use a good quality one for the best flavor.
- Salsa: Adds a fresh, tangy punch alongside the sauce.
- Corn tortillas: Cut into strips for that perfect soft texture mixed in the skillet.
- Mexican blend cheese: Melts beautifully and brings everyone together with gooey goodness.
Variations
I love how versatile this Chicken Black Bean Enchilada Skillet Recipe is — feel free to customize it to suit your taste or dietary needs. Trust me, swapping a few ingredients can make the dish feel brand-new every time!
- Vegetarian Version: Leave out the chicken and add extra beans or diced roasted veggies like zucchini and bell peppers—I’ve done this when hosting friends who don’t eat meat, and everyone still loves it.
- Spice it Up: Add some chopped jalapeños or a dash of chipotle powder if you like it hot—I always keep jalapeños handy for that smoky kick.
- Cheese Options: Try using queso fresco or even pepper jack for a different melt and flavor profile.
- Gluten-Free: Make sure your enchilada sauce and tortillas are gluten-free; I’ve found many brands clearly label this nowadays.
How to Make Chicken Black Bean Enchilada Skillet Recipe
Step 1: Season and Brown the Chicken
Start by seasoning your chicken thighs with garlic powder, cumin, oregano, salt, and pepper. I usually toss the chicken in a bowl with the spices to get them evenly coated before adding to a large skillet over medium heat. The key here is to cook the chicken just until it’s browned and no longer pink inside—about 5 to 7 minutes—so it stays juicy but gets some nice color.
Step 2: Add Beans, Enchilada Sauce, and Salsa
Next, stir in your rinsed black beans, enchilada sauce, and salsa to the skillet. Turn the heat up slightly to bring everything to a simmer. You’ll want to let it cook for a few minutes so the beans heat through and the sauce starts to thicken just a bit. This step really melds all those bold flavors together.
Step 3: Incorporate Tortilla Strips and Melt Cheese
Now, toss in the strips of corn tortillas and gently stir so they soak up some sauce and soften nicely. Right after, sprinkle your shredded Mexican blend cheese over the top and cover the skillet with a lid. Let it sit for about 3 minutes so the cheese melts into gooey perfection—you’ll see it bubbling and getting all stretchy, which means you’re ready!
Pro Tips for Making Chicken Black Bean Enchilada Skillet Recipe
- Use Thighs for Moisture: I used to use chicken breasts but found thighs stay juicier in this quick-cook skillet method.
- Don’t Skip Rinsing Beans: Rinsing the black beans keeps the sauce from getting too watery and overly salty.
- Cut Tortillas Into Strips: This allows each piece to soak up sauce without turning to mush, giving perfect texture.
- Cover to Melt Cheese: Covering the skillet traps steam, which melts the cheese perfectly in just a few minutes.
How to Serve Chicken Black Bean Enchilada Skillet Recipe
Garnishes
Whenever I make this, I love topping it off with a dollop of sour cream and some diced green onions for freshness and creaminess. Avocado chunks add a buttery texture and mild flavor that balances the spices perfectly. Sometimes I throw on a few cherry tomato halves or some fresh cilantro when I have it on hand—it really brightens the dish.
Side Dishes
My favorite sides alongside this skillet meal are a simple corn salad or Mexican-style street corn (elote) to keep with the flavors. You can also add a light green salad or some cilantro-lime rice to round out the meal without making it too heavy.
Creative Ways to Present
For dinner parties, I sometimes serve this dish layered in a pretty casserole dish and top it with fresh herbs and colorful veggie garnishes for a festive look. It also makes a stellar filling for tacos or burritos if you want to switch things up—just scoop and wrap!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes I prefer eating it the next day. Just make sure to keep the cheese separated or add some fresh on top when reheating to keep it melty.
Freezing
Freezing works well if you want to meal prep in advance. I let the skillet cool completely, then portion into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or microwave.
Reheating
When reheating, I prefer warming it in a skillet over medium-low heat with a splash of water or extra enchilada sauce to keep it moist. If you’re in a rush, the microwave works fine too—just cover to avoid drying out. Adding fresh shredded cheese and reheating until melted brings back that fresh-from-the-skillet feeling.
FAQs
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Can I use chicken breasts instead of thighs in this Chicken Black Bean Enchilada Skillet Recipe?
Yes, you can use chicken breasts, but be careful not to overcook them—they dry out faster than thighs. I recommend cutting the breasts into bite-size pieces and cooking them just until opaque. Thighs just tend to stay juicier and more forgiving in this quick-cook method.
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Is this recipe spicy?
This Chicken Black Bean Enchilada Skillet Recipe is mildly spiced from the cumin and enchilada sauce, but usually not very hot. You can always add jalapeños or a dash of hot sauce if you want more heat. The toppings like sour cream also help balance out any spice.
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Can I prepare this recipe ahead of time?
Absolutely! You can season and brown the chicken ahead and store it in the fridge. When you’re ready to eat, just warm everything together with the beans, sauce, and tortillas. Leftovers also freeze well for an easy future meal.
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What can I serve with this skillet meal?
Great sides include Mexican rice, a fresh green salad, or roasted veggies. I love pairing it with some chips and guacamole for an extra festive touch.
Final Thoughts
This Chicken Black Bean Enchilada Skillet Recipe has become one of my favorite weeknight meals because it’s fast, flavorful, and so easy to make. I’m confident you’ll enjoy how it all comes together—simple spices, plump beans, tender chicken, and melty cheese that just hits the spot. Next time you want a warm, comfy meal without the fuss, give this recipe a try—I promise, you’ll wonder why you didn’t make it sooner!
Print
Chicken Black Bean Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Chicken Black Bean Enchilada Skillet is a flavorful and hearty one-pan meal featuring tender chicken thighs, black beans, and a rich red enchilada sauce. Perfectly spiced and topped with melted Mexican blend cheese and optional fresh toppings like avocado and sour cream, this dish is a quick and delicious dinner solution that combines the essence of traditional enchiladas in a convenient skillet format.
Ingredients
Main Ingredients
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- Salt and pepper, to taste
- 15 oz canned black beans, rinsed and drained
- 1 1/2 cups red enchilada sauce
- 1/2 cup salsa
- 6 small white corn tortillas, cut into 1″ strips
- 1 cup Mexican blend cheese, shredded
Optional Toppings
- Sour Cream
- Diced Green Onions
- Diced Avocado
- Diced Tomatoes
Instructions
- Season the Chicken: In a bowl, season the chicken thighs with garlic powder, cumin, oregano, salt, and pepper to taste, ensuring the pieces are well coated.
- Sauté the Chicken: Heat a large skillet over medium heat without adding oil and sauté the seasoned chicken pieces. Cook for several minutes until the chicken is lightly browned and cooked through, ensuring even cooking and no pinkness remains.
- Add Beans and Sauces: To the skillet, add the rinsed and drained black beans, red enchilada sauce, and salsa. Stir to combine and bring the mixture to a simmer, cooking until the beans are heated through and the flavors meld together.
- Incorporate Tortillas: Add the strips of corn tortillas to the skillet and gently stir to coat them with the sauce mixture. Continue cooking until the tortillas are heated through, softening slightly in the sauce.
- Melt the Cheese: Sprinkle the shredded Mexican blend cheese evenly over the skillet mixture. Cover with a lid and let it sit for about 3 minutes, or until the cheese is melted and bubbly.
- Serve and Garnish: Remove the lid and garnish with optional toppings such as sour cream, diced green onions, diced avocado, and diced tomatoes. Serve immediately and enjoy your flavorful, hearty skillet meal.
Notes
- No oil is required for sautéing the chicken, resulting in a lower-fat dish.
- Use corn tortillas for an authentic flavor and texture; flour tortillas can be a substitute but may change the texture.
- Customize toppings based on preference to add freshness and texture.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to preserve moisture.
- This skillet meal can serve as a complete dinner or be paired with a fresh green salad for added vegetables.
