Can I use chicken breast instead of chicken thighs?

Absolutely. Chicken breast works well and cooks quickly. Just be careful not to overcook it, as it can dry out faster than chicken thighs.

Can I make Chicken Black Bean Enchilada Skillet ahead of time?

Yes. Prepare the skillet completely, allow it to cool, and store it in an airtight container in the refrigerator for up to 4 days.

Can I freeze leftovers?

Yes. Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

What type of enchilada sauce works best?

Both mild and medium red enchilada sauces work wonderfully. Choose based on your preferred spice level.

Can I add extra vegetables?

Definitely. Corn, peppers, tomatoes, and zucchini all blend beautifully with the flavors of this dish.

How do I reheat leftovers?

Warm in a skillet over medium-low heat or microwave until heated through. Add a splash of enchilada sauce if the mixture seems dry.

Chicken Black Bean Enchilada Skillet: Amazing 20-Minute Meal

Name: Chicken Black Bean Enchilada Skillet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1½ lbs boneless skinless chicken thighs, cut into bite-size pieces; 1 tsp garlic powder; ½ tsp cumin; ½ tsp oregano; Salt and pepper, to taste; 1 (15 oz) can black beans, rinsed and drained; 1½ cups red enchilada sauce; ½ cup salsa; 6 small white corn tortillas, cut into 1-inch strips; 1 cup Mexican blend cheese, shredded; Sour cream; Diced green onions; Diced avocado; Diced tomatoes

Description

This Chicken Black Bean Enchilada Skillet delivers all the bold flavors of classic enchiladas in an easy one-pan meal. Made with tender chicken, black beans, enchilada sauce, corn tortillas, and melted cheese, it’s a quick family-friendly dinner ready in just 20 minutes.

Ingredients

Scale

1½ lbs boneless skinless chicken thighs, cut into bite-size pieces
1 tsp garlic powder
½ tsp cumin
½ tsp oregano
Salt and pepper, to taste
1 (15 oz) can black beans, rinsed and drained
1½ cups red enchilada sauce
½ cup salsa
6 small white corn tortillas, cut into 1-inch strips
1 cup Mexican blend cheese, shredded

Optional Toppings

Sour cream
Diced green onions
Diced avocado
Diced tomatoes

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken with garlic powder, cumin, oregano, salt, and pepper.
Heat a large skillet over medium heat and cook the chicken until lightly browned and cooked through, about 5–6 minutes.
Add the black beans, enchilada sauce, and salsa. Stir well and bring to a gentle simmer.
Cook for 2–3 minutes until everything is heated through.
Stir in the corn tortilla strips and gently mix until coated in the sauce.
Sprinkle the shredded cheese evenly over the top.
Cover the skillet and cook for about 3 minutes, or until the cheese is melted.
Garnish with sour cream, green onions, avocado, and tomatoes if desired. Serve immediately.

Notes

Add 1 cup of corn for extra sweetness and texture.

Rotisserie chicken can be used for a faster version.

Monterey Jack or cheddar cheese work well as substitutes for Mexican blend cheese.

For a lower-carb option, omit the tortilla strips and serve with a salad.

Leftovers can be refrigerated for up to 4 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Skillet
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 356
Sugar: 5g
Sodium: 1188mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 8g
Protein: 33g
Cholesterol: 125mg