Chicken Black Bean Enchilada Skillet is a one-pan wonder packed with tender chicken, hearty black beans, and plenty of melty cheese all nestled in a zesty enchilada sauce. It’s a cozy, no-fuss meal that brings bold flavors and simple ingredients together for a quick dinner that everyone will love.
I really enjoy making this dish when I want something satisfying but easy. The best part is how everything cooks together in one skillet, so cleanup is a breeze. I like to add a little extra cheese on top right at the end so it gets all bubbly and golden—makes it extra special without any extra work.
For serving, I usually top it with some fresh cilantro, a dollop of sour cream, and a squeeze of lime juice. It feels like a little celebration on my plate every time! This skillet meal is perfect for busy weeknights when you want something tasty and filling but don’t want to spend hours in the kitchen.
Key Ingredients & Substitutions
Chicken: I recommend shredded boneless chicken breasts or thighs. Thighs stay juicier, but breasts work fine too. You can also use rotisserie chicken to save time.
Black Beans: Canned black beans are super convenient. Just rinse them well to reduce salt and improve flavor. For variety, pinto beans can be swapped in.
Enchilada Sauce: Store-bought sauce is an easy option, but homemade enchilada sauce makes a big difference. If you like spicier food, consider adding some chipotle or cayenne pepper.
Corn Tortillas: Tortilla strips soak up the sauce and add texture. If you want a gluten-free meal, corn tortillas are perfect. Flour tortillas can also be used but soften faster.
Cheese: A mix of cheddar and Monterey Jack melts beautifully and has a mild flavor. If you want a sharper taste, try pepper jack or a bit of queso fresco.
How Can I Make Sure the Tortillas Absorb the Sauce Well Without Getting Mushy?
The secret is to add the tortilla pieces only after the sauce and chicken are well mixed and heated. Gently fold them in so they soak the sauce but don’t break apart.
- Cut tortillas into strips or wedges—not too small to avoid mushiness.
- Add them just before the cheese to ensure they’re fresh.
- Let them sit in the skillet for a few minutes to soak but don’t stir too much after adding.
- The broiling step melts cheese and crisps up some edges without drying out the tortillas.
This way, you’ll get nice soft but slightly firm tortilla bites that hold up to the sauce and cheese beautifully.
Equipment You’ll Need
- Large oven-safe skillet – I like this because it lets you cook and melt everything right in one pan, saving cleanup time.
- Wooden spoon or spatula – makes stirring easy without scratching the skillet.
- Oven or broiler – needed to melt and bubble the cheese for that perfect finish.
- Measuring cups and spoons – keep everything precise, especially with ingredients like sauce and cheese.
- Knife and cutting board – for dicing tomatoes, avocados, and slicing green onions and cilantro.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey for a different protein taste. Brown the meat before adding the beans and sauce.
- Add sautéed bell peppers or corn for extra sweetness and crunch.
- Use pepper jack or queso fresco instead of Monterey Jack for a spicier, creamier flavor.
- Mix in some diced jalapeños or hot sauce if you like things spicy.
Chicken Black Bean Enchilada Skillet
Ingredients You’ll Need:
Main Skillet Ingredients:
- 1 tablespoon olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup enchilada sauce (store-bought or homemade)
- 4-5 corn tortillas, cut into strips or wedges
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Toppings:
- 1 large tomato, diced
- 1 avocado, diced
- 2 green onions, chopped
- Fresh cilantro, chopped (about 1/4 cup)
- 1/2 cup sour cream, for topping
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 15 minutes to cook. Overall, you’ll spend about 25 minutes from start to finish—perfect for a quick and hearty weeknight meal!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook Chicken:
Add the shredded chicken to the skillet. Season with salt and pepper, then stir everything together to mix with the onions and garlic.
3. Combine Beans and Sauce:
Pour in the black beans and enchilada sauce. Stir well to combine all ingredients evenly in the skillet.
4. Add Tortilla Strips and Cheese:
Gently fold the tortilla pieces into the sauce mixture, allowing them to soak up some liquid. Then sprinkle shredded cheddar and Monterey Jack cheese evenly over the top.
5. Melt the Cheese:
Preheat your oven’s broiler. Place the skillet under the broiler for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and just starting to turn golden.
6. Add Fresh Toppings and Serve:
Take the skillet out of the oven carefully. Top the dish with diced tomato, avocado, green onions, and chopped cilantro. Add a big dollop of sour cream right in the center. Serve hot, optionally with lime wedges on the side.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely before shredding and cooking. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave for faster results.
Can I Make This Skillet Ahead of Time?
Absolutely! You can prepare the mixture up to step 5, cover the skillet, and refrigerate for up to 24 hours. When ready, broil the cheese right before serving for the best melty finish.
How Should I Store Leftovers?
Transfer leftovers into an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or enchilada sauce if it seems dry.
What Can I Substitute for Corn Tortillas?
If you prefer or need a substitute, flour tortillas work well but may get softer quicker. For a low-carb option, you can omit tortillas entirely and serve over rice or cauliflower rice instead.