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
1 ½ 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
15 oz canned black beans, rinsed and drained
1 ½ cups red enchilada sauce
½ 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
Fresh cilantro
Instructions
Season chicken with garlic powder, cumin, oregano, salt, and pepper.
In a large skillet over medium heat, sauté chicken until browned and cooked through (no oil needed).
Add black beans, enchilada sauce, and salsa. Stir and bring to a simmer until beans are heated through.
Add tortilla strips and gently stir to coat in sauce.
Top with shredded cheese, cover skillet with lid, and cook for 3 minutes or until cheese is melted.
Garnish with your favorite toppings and serve warm.
Notes
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