Chicken Black Bean Enchilada Skillet Recipe

If your weeknights are begging for a little flavor-packed comfort, you’re going to love this Chicken Black Bean Enchilada Skillet. It brings together all the magic of classic enchiladas—tender bites of chicken, creamy black beans, a tangy, spiced sauce, melty cheese, and soft corn tortillas—without even turning on your oven. Everything comes together in one skillet for a party of textures and color, garnished with your favorite extras. It’s perfect for busy nights, laid-back weekends, or anytime you want hearty, Tex-Mex goodness in a flash!

Ingredients You’ll Need

Ingredients You’ll Need

When it comes to the Chicken Black Bean Enchilada Skillet, every ingredient is thoughtfully chosen to bring out the most flavor, texture, and visual appeal. There are no fancy extras here—just simple staples that work together like a dream!

• Chicken thighs: Choose boneless, skinless thighs for extra juicy, flavorful bites that stay tender as they simmer.
• Garlic powder: Adds subtle depth and a savory aroma that makes the whole dish pop.
• Cumin: Just half a teaspoon delivers earthy warmth, grounding the sauce’s bright flavors.
• Oregano: A hint of this classic herb lends a familiar Mexican flavor you’ll taste in every bite.
• Salt and pepper: Essential for seasoning your chicken to perfection—don’t skip the taste test!
• Canned black beans: A speedy, protein-rich staple—be sure to rinse and drain for the best texture.
• Red enchilada sauce: Rich, tangy, and the very soul of this skillet—use your favorite brand for a personal touch.
• Salsa: Sweet, smoky, or spicy—whatever you love most adds brightness and even more flavor complexity.
• White corn tortillas: Sliced into strips, these turn silky and satisfying as they soak up the sauce.
• Mexican blend cheese: Shreds of cheese melt into a gooey blanket over your skillet—try pre-shredded, or blend Monterey Jack and cheddar yourself.
• Sour cream: A dollop on top adds creaminess and balances the zesty sauce.
• Diced green onions: Fresh and peppery, for a bright finishing touch.
• Diced avocado: Cool, creamy cubes that melt into each bite, tempering the spice and richness.
• Diced tomatoes: They add color and juicy bursts of freshness—especially wonderful in the summer.

How to Make Chicken Black Bean Enchilada Skillet

Step 1: Season and Sauté the Chicken

Let’s start with the star of your Chicken Black Bean Enchilada Skillet—the chicken! Toss those bite-sized thigh pieces with garlic powder, cumin, oregano, salt, and pepper. Throw them straight into a large skillet over medium heat. No oil needed, as the thighs render enough moisture. Sauté until beautifully browned and just cooked through; those little golden edges are flavor gold.

Step 2: Add Beans, Enchilada Sauce, and Salsa

It’s time to bring in the supporting cast. Into the sizzling skillet, add the rinsed and drained black beans, enchilada sauce, and your choice of salsa. Stir everything together and let it simmer gently. This not only heats the beans but also helps all those spices get to know each other—expect your kitchen to smell incredible.

Step 3: Add Tortilla Strips and Cheese

Now for the beloved tortillas. Drop in your 1-inch strips and gently stir, making sure each piece gets coated in the sauce. The tortillas will soften and absorb amazing flavor. Sprinkle your shredded cheese over the top, then cover the skillet. In just about three minutes, the cheese melts into a tempting, gooey layer—the moment everyone’s been waiting for.

Step 4: Garnish and Serve

The magic is in the garnish! Scoop generous helpings into bowls, then let everyone top their portion with cool sour cream, crisp green onions, creamy avocado, and juicy diced tomatoes. Each topping adds so much dimension, and you get to make it exactly how you like.

How to Serve Chicken Black Bean Enchilada Skillet

Garnishes

Garnishes are the secret to transforming your Chicken Black Bean Enchilada Skillet from weekday fare into a real celebration. Go wild with sour cream for creaminess, avocado for butteriness, green onions and tomatoes for a zesty crunch, or even a sprinkle of fresh cilantro if you’re a fan. The more color and freshness, the more inviting the meal.

Side Dishes

While this skillet is hearty enough to stand alone, it pairs wonderfully with sides like a tangy cabbage slaw, Mexican rice, or a fresh green salad. Corn on the cob or a chilled cucumber salad are great for adding extra brightness and making the meal feel special. A batch of tortilla chips is always welcome for scooping up any saucy leftovers!

Creative Ways to Present

Try spooning the Chicken Black Bean Enchilada Skillet right into warm bowls and setting up a toppings bar so everyone can personalize their masterpiece. For a fun twist, serve it atop a bed of shredded lettuce for an “enchilada salad,” or stuff leftovers into burritos for tomorrow’s lunch—this dish is a chameleon and loves to be reinvented.

Make Ahead and Storage

Storing Leftovers

Leftovers of the Chicken Black Bean Enchilada Skillet are one of life’s happy little gifts. Scoop the cooled mixture into an airtight container, and it will keep beautifully in the fridge for up to 3 days. The flavors meld and deepen, often tasting even better the next day.

Freezing

If you want to freeze, allow the skillet to cool completely. Transfer portions into freezer-safe containers. It will keep well for up to 2 months. For best texture, freeze before adding the fresh garnishes—add those when reheating and serving for the freshest taste!

Reheating

Reheating is simple! Warm individual portions in the microwave, covered loosely, until heated through (usually 2-3 minutes). Alternatively, reheat larger amounts on the stovetop over medium-low heat, stirring gently so the tortillas keep their texture. Once hot, add your favorite toppings and enjoy all over again.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you prefer leaner meat; just make sure not to overcook, as it can dry out more quickly than thighs. The flavor will still be delicious.

Can I make this Chicken Black Bean Enchilada Skillet vegetarian?

Sure thing! Simply swap the chicken for extra black beans, pinto beans, or sautéed mushrooms for a hearty, plant-based take. You’ll still get all the saucy comfort you crave.

What kind of enchilada sauce is best?

Use your favorite store-bought red enchilada sauce, whether mild or spicy. For extra depth, you can also try making your own! Just choose one with a flavor profile you love, as it sets the tone for the whole dish.

Will flour tortillas work as a substitute?

Flour tortillas can be used in a pinch, but the classic white corn tortillas give the best texture for soaking up the sauce without getting too mushy. If using flour, cut them in strips and be gentle when stirring.

How can I make the Chicken Black Bean Enchilada Skillet spicier?

To dial up the heat, use a spicy salsa or enchilada sauce, or add a dash of cayenne pepper or chopped jalapeños along with the chicken. Adjust the spice to your liking—you’re in control!

Final Thoughts

If you’re searching for a cozy, crowd-pleasing dinner that transforms simple ingredients into something spectacular, Chicken Black Bean Enchilada Skillet is the answer. Give it a try and watch it become a favorite at your table—it’s impossible not to go back for seconds!

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