Chicken and Black Bean Enchilada Skillet is an easy family dinner recipe that can be thrown together in less than 20 minutes!
Chicken and Black Bean Enchilada Skillet comes together in a matter of minutes and tastes just like enchiladas with a fraction of the work.
My family loved it and I know yours will too!
Ingredient Notes
- 8 (6-8″) corn tortillas, cut into bite-size strips
- 3 cups cooked chicken, shredded
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 (10 oz) can Rotel (diced tomatoes and green chilies), undrained
- 1 (10 oz) can enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 cup shredded cheddar cheese, divided
How to make Chicken and Black Bean Enchilada Skillet
- Spray a large skillet with non-stick cooking spray and place on stove over medium high heat.
- Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.
- In a medium bowl, mix Rotel, enchilada sauce, black beans, chili powder, cumin, garlic powder, and salt and pepper. Pour mixture over chicken in skillet and mix well.
- Sprinkle half of the cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).
Storing and Other Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or air fryer.
You can substitute Corn Tortillas with Flour Tortillas. The nutritional information will change but the recipe directions will be the same.
You could sub out the black beans for pinto beans.
If you can’t find Rotel tomatoes, a can of diced tomatoes would work great as well. I would recommend adding a small can (4 ounces) of diced green chilies, but it’s completely up to you.
Serving Suggestions
- Mexican Street Corn Salad
- Instant Pot Cilantro Lime Rice Recipe
- Easy Mexican Salsa Rice (Quick Spanish Rice) Recipe
- Black Bean and Corn Salsa Recipe
Chicken and Black Bean Enchilada Skillet
All the flavors of chicken enchiladas ready in less than 30 minutes in a skillet!
Serving servings
Ingredients
- 8 corn tortillas, cut into bite-size strips, 6-8 inches each
- 3 cups cooked and shredded chicken, a rotisserie chicken works great for this recipe
- 1 onion, diced
- 1 garlic clove, minced
- 10 ounces canned Rotel tomatoes (diced tomatoes and green chilies), undrained
- 10 ounces enchilada sauce
- 15 ounces canned black beans, rinsed and drained
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 1 cup shredded cheddar cheese, divided
Equipment
Instructions
- Spray a large skillet with non-stick cooking spray and place on stove over medium high heat.
- Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.
- In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin, and garlic powder. Pour mixture over chicken in skillet and mix well.
- Sprinkle half of the cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).
Notes
You could sub out the black beans for pinto beans.
If you can’t find Rotel tomatoes, a can of diced tomatoes would work great as well. I would recommend adding a small can (4 ounces) of diced green chilies, but it’s completely up to you.
Nutrition
Calories: 442 kcal · Carbohydrates: 42 g · Protein: 41 g · Fat: 12 g · Saturated Fat: 6 g · Cholesterol: 95 mg · Sodium: 1047 mg · Potassium: 725 mg · Fiber: 10 g · Sugar: 7 g · Vitamin A: 696 IU · Vitamin C: 11 mg · Calcium: 265 mg · Iron: 4 mg
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Questions & Reviews