Description
This one-pan Chicken Black Bean Enchilada Skillet is loaded with bold Tex-Mex flavors, cheesy goodness, and your favorite toppings like sour cream and avocado. It’s a quick, easy, and comforting dinner that’s perfect for busy weeknights and picky eaters alike!
Ingredients
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1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
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1 tsp garlic powder
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½ tsp cumin
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½ tsp oregano
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Salt and pepper, to taste
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15 oz canned black beans, rinsed and drained
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1 ½ cups red enchilada sauce
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½ cup salsa
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6 small white corn tortillas, cut into 1” strips
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1 cup Mexican blend cheese, shredded
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Optional Toppings:
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Sour cream
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Diced green onions
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Diced avocado
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Diced tomatoes
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Fresh cilantro
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Instructions
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Season chicken with garlic powder, cumin, oregano, salt, and pepper.
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In a large skillet over medium heat, sauté chicken until browned and cooked through (no oil needed).
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Add black beans, enchilada sauce, and salsa. Stir and bring to a simmer until beans are heated through.
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Add tortilla strips and gently stir to coat in sauce.
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Top with shredded cheese, cover skillet with lid, and cook for 3 minutes or until cheese is melted.
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Garnish with your favorite toppings and serve warm.
Notes
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Chicken breasts can be used, but thighs provide juicier results.
For added heat, choose spicy salsa or add a pinch of cayenne.
This dish reheats well and makes excellent leftovers.
Don’t over-stir the tortilla strips—they’ll break down if handled too much.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main course
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 75 mg