Chicken Black Bean Enchilada Skillet

This quick and easy Chicken Black Bean Enchilada Skillet is everything you love about classic enchiladas without all the fuss. It’s another one of my 30 minute dinners!

Skillet full of Chicken Black Bean Enchiladas, topped with sour cream, diced tomatoes and avocado!pinterestYou know how I love my One Skillet meals, and then combine that with my passion for Mexican food and these one pan enchiladas were born… Oh mama, talk about a winning combination.

With just a handful of ingredients, you’ll be totally hooked on this dinner just like we are.

Ingredients for Skillet Enchiladas

  • Chicken Thighs – make this even quicker by using shredded rotisserie chicken
  • Garlic Powder
  • Cumin
  • Oregano
  • Black Beans – rinsed and drained
  • Salsa – my restaurant salsa is perfection in here and it only takes minutes in the blender
  • Enchilada Saucehomemade or store bought
  • Corn Tortillas – cut into strips
  • Mexican Cheese Blend

Ingredients needed for Chicken Enchilada Skillet in a large white skillet.

How To Make Quick Enchiladas

This recipe is not your average enchiladas. We aren’t rolling anything in tortillas and we’re not even heating up the oven. That’s what I love about this recipe, it can quickly be made on the stove top in under 30 minutes with no fuss at all!

  1. SAUTÉ     Start by sautéing your chicken thighs with the garlic, cumin and oregano. Season with salt and pepper to taste and cook until heated through.
  2. SIMMER     Toss in the black beans, salsa and enchilada sauce and bring to a simmer, until the beans are heated through.
  3. TORTILLAS     Add in strips of corn tortillas and stir gently, heating the tortillas until they soften slightly and are coated in the sauce.
  4. CHEESE     Top with the shredded cheese and cover with a lid until the cheese melts.
  5. TOPPINGS     Add your favorite toppings such as sour cream, diced tomato, green onions, avocado, etc.

Strips of white corn tortillas with a pizza cutter beside them on a white cutting board.

Flour or Corn Tortillas in Enchiladas?

Traditionally, enchiladas are made with corn tortillas. However, if you prefer the taste of flour tortillas, feel free to use them instead.

PRO TIP: Use a pizza cutter to quickly and easily slice the corn tortillas into strips before adding them to the skillet.

Close up image of Chicken Black Bean Enchiladas in a white pan.

Tips and Variations for Chicken Black Bean Enchilada Skillet:

Spoonful of hearty Black Bean Enchiladas in a white pan.

More Enchilada Recipes To Try:

I think you’re really going to love this quick and easy weeknight dinner! It’s one my family has thoroughly enjoyed!

Close up image of Chicken Black Bean Enchiladas in a white pan.
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5 from 2 votes

Chicken Black Bean Enchilada Skillet

Mexican-inspired Chicken Black Bean Enchilada Skillet is ready in under 30 minutes for a deliciously quick and easy one-pan meal!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Cuisine: Mexican
Servings: 6 people
Calories: 356 kcal
Author: Shawn

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

Instructions

  • Season chicken thighs with garlic powder, cumin, oregano and salt and pepper. Sauté in a large skillet over medium heat (no need to add any oil) until the chicken thighs are lightly browned and cooked through.
  • To the skillet add in the black beans, enchilada sauce and salsa. Bring mixture to a simmer and heat until black beans are cooked through.
  • Add in the strips of corn tortillas and stir gently until coated in sauce and heated through. Top the mixture with the shredded cheese and cover with the lid for about 3 minutes, until the cheese is melted. Garnish with your desired toppings and enjoy!

Nutrition

Calories: 356kcal | Carbohydrates: 31g | Protein: 33g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 1188mg | Potassium: 628mg | Fiber: 8g | Sugar: 5g | Vitamin A: 654IU | Vitamin C: 4mg | Calcium: 186mg | Iron: 3mg
Keywords: black beans, Chicken, corn tortillas, Enchiladas, One Pan
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
6 Responses
  1. Gail Rodecker

    I left out tortilla strips and used this a a dip with nacho chips. Also made my own enchilada sauce. Excellent!

  2. Chris Sheppard

    5 stars
    The Chicken Black Bean Enchilda Skillet was a hit tonight for dinner! I did add a bit more cumin, chili powder & smoked paprika to the canned enchilda sauce to bring up the hit more. Hands down this was our fav dinner for the week!

  3. marilyn

    I made this for supper. It was so good. Instead of the tortilla strips,I made rice. 3adult people loved it..thanks for all your recipes..yum!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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