Chicken Black Bean Enchilada Skillet
One-pan enchilada-style skillet with seasoned chicken, black beans, enchilada sauce, tortillas, and melted Mexican blend cheese. Served with optional toppings.
Equipment
- Large Skillet
Ingredients
Ingredients
- 1 1/2 lbsboneless skinless chicken thighs cut into bite-size pieces
- 1 tspgarlic powder
- 1/2 tspcumin
- 1/2 tsporegano
- salt and pepper to taste
- 15 ozcanned black beans rinsed and drained
- 1 1/2 cupsred enchilada sauce
- 1/2 cupsalsa
- 6 smallwhite corn tortillas cut into 1" strips
- 1 cupMexican blend cheese shredded
- Sour Cream
- Diced Green Onions
- Diced Avocado
- Diced Tomatoes
Instructions
Instructions
- Season the 1 ½ lbs bite-size chicken thigh pieces with 1 tsp garlic powder, ½ tsp cumin, ½ tsp oregano, and salt and pepper to taste.
- Heat a large skillet over medium heat (no oil needed if using a nonstick or well-seasoned skillet). Add the seasoned chicken and sauté, stirring occasionally, until the chicken is lightly browned and cooked through, about 6–8 minutes.
- Add the 15 oz canned black beans (rinsed and drained), 1 ½ cups red enchilada sauce, and ½ cup salsa to the skillet. Stir to combine, bring to a gentle simmer, and cook until heated through, about 3–4 minutes.
- Add the 6 small white corn tortillas (cut into 1" strips) and gently stir until the strips are fully coated in sauce and heated through, about 2–3 minutes.
- Sprinkle 1 cup shredded Mexican blend cheese evenly over the skillet, cover, and cook until the cheese is melted, about 3 minutes.
- Remove from heat and serve topped with sour cream, diced green onions, diced avocado, and diced tomatoes to taste.