Description
Skip the rolling and folding – this sizzling Chicken Black Bean Enchilada Skillet gives you all that cheesy, spicy goodness in one pan with half the work.
Ingredients
Scale
- 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
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, add to skillet, and cook for 4-5 minutes until lightly browned but not fully cooked. Transfer to a plate.
- Add remaining tablespoon of olive oil to the skillet. Add onion and bell pepper, cooking for 3-4 minutes until softened. Add garlic and cook 30 seconds more.
- Sprinkle chili powder, cumin, oregano, salt, and pepper over vegetables. Stir constantly for 30 seconds to toast spices.
- Add black beans and stir to combine for about 1 minute.
- Pour in enchilada sauce and chicken broth, stir, and bring to a simmer. Cook for 2 minutes.
- Return partially cooked chicken to the skillet with any accumulated juices. Simmer for 3-4 minutes until chicken is fully cooked.
- Fold in corn tortilla pieces, pushing some into the sauce while leaving others on top. Sprinkle cheese evenly over everything.
- Cover and reduce heat to low. Cook for 2-3 minutes until cheese is completely melted.
- Remove from heat and let rest for 2-3 minutes. Top with fresh cilantro, avocado, and sour cream if desired.
- Serve directly from the skillet, keeping the dish warm throughout your meal.