Chicken Black Bean Enchilada Skillet

Imagine the sizzling sound and aromatic spices wafting through your kitchen as the Chicken Black Bean Enchilada Skillet comes together in one pan. This mouthwatering Tex-Mex inspired dish combines tender chicken, hearty black beans, and authentic enchilada flavors without the fuss of rolling individual tortillas. The Chicken Black Bean Enchilada Skillet transforms traditional enchiladas into a quick, weeknight-friendly meal that doesn’t sacrifice an ounce of flavor. You’ll learn how to create this one-pan wonder that delivers all the taste of enchiladas with half the effort.

Why You’ll Love This Recipe

The Chicken Black Bean Enchilada Skillet is destined to become a family favorite for multiple reasons. First, it’s incredibly convenient – everything cooks in one pan, which means minimal cleanup and maximum flavor as all ingredients meld together. The contrast between the tender chicken chunks, creamy black beans, and melty cheese creates a satisfying texture experience with each bite.

What makes this dish truly special is how it balances rich enchilada sauce with fresh ingredients like bell peppers, onions, and cilantro. Each forkful delivers the perfect combination of spicy, savory, and slightly tangy flavors. Plus, the skillet approach means you get those delicious crispy edges on the tortilla pieces that you often miss with traditional enchiladas.

For busy weeknights, this chicken black bean enchilada dinner comes together in about 30 minutes, making it faster than delivery and infinitely more satisfying. The versatility of this recipe also means you can easily adjust the spice level or ingredients based on what your family prefers.

Ingredients

For the Chicken Black Bean Enchilada Skillet, you’ll need:

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (10-ounce) can enchilada sauce (red or green)
• ½ cup chicken broth
• 6 corn tortillas, cut into triangles or strips
• 1½ cups shredded Mexican-blend cheese
• Optional toppings: chopped fresh cilantro, diced avocado, sour cream, lime wedges

The quality of your enchilada sauce makes a significant difference in this dish – look for authentic brands with rich flavors and moderate spice levels. For the chicken, thighs can be substituted for breasts if you prefer a juicier, more flavorful option for your enchilada skillet meal.

Pro Tips

Season Aggressively: The key to an exceptional Chicken Black Bean Enchilada Skillet is proper seasoning. Don’t be shy with the spices – toast them briefly in the oil after cooking the onions to bloom their flavors before adding other ingredients. This simple step activates the essential oils in the spices and creates a more robust flavor profile throughout the dish.

Layer Strategically: Instead of mixing all ingredients at once, build flavors in stages. Cook the chicken until it’s just slightly underdone before removing it temporarily from the pan. This prevents overcooking while you build the base flavors with vegetables and beans. Return the chicken to the skillet toward the end of cooking to finish it perfectly while it absorbs the enchilada sauce.

Control Moisture: The perfect enchilada skillet has sauce that’s neither too runny nor too thick. Start with slightly less liquid than you think you need – you can always add more chicken broth if the mixture seems dry. Also, allow the sauce to reduce slightly before adding the tortilla pieces, which helps them maintain texture without becoming soggy in your chicken black bean enchilada creation.

Instructions

Step 1: Prepare the Chicken
Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron) over medium-high heat. Season the chicken cubes with salt and pepper, then add them to the hot skillet. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not completely cooked through. Transfer the chicken to a plate and set aside.

Step 2: Sauté the Aromatics
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and bell pepper, cooking for 3-4 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Your kitchen should be filling with mouthwatering aromas that form the foundation of your Chicken Black Bean Enchilada Skillet.

Step 3: Add Spices and Beans
Sprinkle the chili powder, cumin, oregano, salt, and pepper over the vegetable mixture. Stir constantly for about 30 seconds to toast the spices and prevent burning. Add the drained black beans and stir to combine, allowing the beans to absorb some of the spiced oil for about 1 minute.

Step 4: Create the Sauce Base
Pour in the enchilada sauce and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 2 minutes to meld the flavors. The sauce should start to thicken slightly as it reduces.

Step 5: Combine Everything
Return the partially cooked chicken to the skillet, along with any accumulated juices. Gently stir to coat the chicken with the sauce. Allow the mixture to simmer for about 3-4 minutes until the chicken is fully cooked.

Step 6: Add Tortillas and Cheese
Gently fold in the corn tortilla pieces, pushing some down into the sauce while leaving others on top. Sprinkle the shredded cheese evenly over the entire skillet. Cover the pan and reduce heat to low, cooking for 2-3 minutes until the cheese is completely melted and the tortillas have softened slightly.

Step 7: Finish and Serve
Remove the skillet from heat and let it rest for 2-3 minutes. Top your Chicken Black Bean Enchilada Skillet with fresh cilantro, diced avocado, and a dollop of sour cream if desired. Serve directly from the skillet for a rustic presentation that keeps the dish warm throughout your meal.

Variations

Vegetarian Black Bean Enchilada Skillet: Transform this into a meatless wonder by omitting the chicken and doubling the black beans (or adding pinto beans for variety). Include diced zucchini, corn kernels, and mushrooms to create a hearty vegetable enchilada skillet with plenty of protein from the beans. The cooking process remains largely the same, though you’ll skip the chicken cooking step.

Creamy Enchilada Skillet: For a richer, more indulgent version of the Chicken Black Bean Enchilada Skillet, stir in 4 ounces of cream cheese along with the enchilada sauce. This creates a luscious, creamy texture that pairs beautifully with the spices. Top with a mixture of Mexican cheese and monterey jack for extra creaminess and that perfect cheese pull when serving.

Breakfast Enchilada Skillet: Repurpose this concept for a spectacular brunch by using chorizo instead of chicken and adding 4-6 eggs cracked directly into wells in the simmering mixture. Cover and cook until the egg whites are set but yolks remain runny. This morning version of the enchilada skillet pairs wonderfully with avocado toast on the side.

Storage and Serving

The Chicken Black Bean Enchilada Skillet stores beautifully, making it perfect for meal prep. Allow leftovers to cool completely before transferring to airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months. When reheating, add a splash of chicken broth to restore moisture, and reheat gently in a covered skillet over medium-low heat or in the microwave.

For serving, create an enchilada skillet bar by placing the hot skillet in the center of the table surrounded by bowls of toppings: lime wedges, diced avocado, sliced jalapeños, chopped cilantro, sour cream, and extra cheese. This interactive approach makes dinner fun and allows everyone to customize their portion.

Pair your enchilada skillet with a simple side salad dressed with lime vinaigrette for a complete meal. For a more substantial spread, serve with cilantro lime rice or a side of Mexican street corn salad to soak up the delicious sauce.

FAQs

Can I use rotisserie chicken for this enchilada skillet?
Absolutely! Pre-cooked rotisserie chicken is a great time-saver. Simply shred or dice about 3 cups of chicken and add it when the recipe calls for returning the chicken to the skillet, allowing enough time to warm through.

Is this recipe spicy?
The spice level depends primarily on your choice of enchilada sauce. For a milder version, look for mild enchilada sauce and reduce the chili powder to 1-2 teaspoons. For extra heat, add a diced jalapeño with the bell pepper or use hot enchilada sauce.

Can I use flour tortillas instead of corn?
Yes, flour tortillas work well in this Chicken Black Bean Enchilada Skillet, though they’ll give a different texture and flavor. Cut them into slightly larger pieces as they tend to break down more quickly than corn tortillas.

How can I make this dairy-free?
Simply omit the cheese or substitute with your favorite dairy-free cheese alternative. The dish is still flavorful without cheese, especially if you increase the seasonings slightly and finish with avocado for creaminess.

Can I make this in advance for a dinner party?
Yes! Prepare everything up to adding the tortillas and cheese. Cool and refrigerate, then reheat on the stovetop until bubbling before adding the tortillas and cheese just before serving.

Conclusion

This Chicken Black Bean Enchilada Skillet is comfort food at its finest — a sizzling one-pan masterpiece that delivers all the flavors of traditional enchiladas without the fuss. It’s the kind of dish that bridges the gap between everyday cooking and special meals, perfect for both busy weeknights and casual entertaining. With its perfect balance of protein, vegetables, and bold Tex-Mex flavors, this skillet meal proves that satisfying, homemade dinners don’t need to be complicated to be extraordinary. Whether you’re feeding a hungry family or meal-prepping for the week ahead, this enchilada skillet delivers big on flavor while keeping your kitchen time efficient and enjoyable.

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