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
Units
Scale
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.
