Chicken Black Bean Enchilada Skillet
This Chicken Black Bean Enchilada Skillet is a quick, flavorful one-pan meal packed with tender chicken, black beans, and spicy enchilada sauce.
Equipment
- Large Skillet
- Spatula
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 ½ lbs boneless skinless chicken thighs cut into bite-size pieces
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- salt and pepper to taste
- 15 oz canned black beans rinsed and drained
- 1 ½ cups red enchilada sauce
- ½ cups salsa
- 6 small white corn tortillas cut into 1” strips
- 1 cup Mexican blend cheese shredded
- sour cream for serving
- diced green onions for garnish
- diced avocado for garnish
- diced tomatoes for garnish
Instructions
- Season bite-size pieces of chicken thighs with garlic powder, cumin, oregano, salt, and pepper until well-coated.
- Heat a drizzle of oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes.
- Reduce heat to low. Stir in rinsed black beans, red enchilada sauce, and salsa. Mix well and let flavors meld for 3-4 minutes.
- Add corn tortilla strips to the skillet. Gently fold into the mixture and cook for another 2-3 minutes until tortillas soften slightly.
- Sprinkle shredded Mexican blend cheese evenly over the skillet. Cover with a lid and let sit on low heat until cheese melts and becomes bubbly.
- Remove skillet from heat. Serve hot topped with sour cream, diced green onions, avocado, and tomatoes.
Notes
- Prepare and season chicken a day ahead to save time on cooking day.
- Swap black beans for chickpeas or use ground turkey or tofu for different protein options.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in skillet or microwave.
- Freeze leftovers for up to 3 months; thaw overnight in the fridge before reheating.
- Be careful not to overcook chicken to keep it tender and juicy.