Chicken Black Bean Enchilada Skillet is a one-pan wonder loaded with tender chicken, hearty black beans, and melty cheese, all simmered in a zesty enchilada sauce. It’s a simple, colorful dish that brings together bold Mexican flavors with the ease of a quick skillet meal.
I love making this when I want something satisfying but not too complicated. The best part is how everything cooks together, soaking up all those spices and that rich sauce, so each bite is full of cozy, comforting flavor. It’s my go-to when I want dinner ready fast but still tasty enough to feel special.
Serving it straight from the skillet feels fun and casual, perfect for a family dinner or a relaxed night with friends. I usually top it with a dollop of sour cream, some fresh cilantro, and maybe a few slices of avocado to keep things fresh and creamy. It’s an easy meal that starts great and somehow gets even better the next day for leftovers!
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken adds great texture and protein. Rotisserie chicken works well for quick prep. For a vegetarian option, swap with extra black beans or cooked chickpeas.
Black Beans: These bring heartiness and a mild earthy flavor. If canned beans aren’t available, use cooked dried beans or substitute with pinto beans.
Enchilada Sauce: It’s the flavor base here, packing a spicy and tangy punch. Use your favorite store-bought brand or make a simple homemade sauce with chili powder, garlic, and tomato sauce.
Cheese: The melty shredded Mexican blend is perfect, but feel free to use cheddar, Monterey Jack, or even mozzarella for a different twist.
Corn Tortillas: They add a soft, slightly chewy texture once softened in the sauce. If you want, use flour tortillas instead, cut into strips like here.
Fresh Toppings: Tomato, cilantro, sour cream, and lime brighten the dish with freshness and creaminess. These toppings balance the rich, cheesy skillet beautifully.
How Do You Get the Cheese Perfectly Melted and Slightly Crispy?
The cheese topping makes this dish extra tasty, so getting it just right matters. Here’s how I do it:
- Sprinkle cheese evenly over the hot chicken and bean mix in the skillet.
- Use the broiler setting on your oven and watch the skillet closely—while it only takes 3-5 minutes, cheese can burn quickly!
- Look for bubbling cheese with a few golden brown spots. That means it’s melted and has a nice bit of crispy edge.
- Once done, remove the skillet immediately to avoid overcooking.
If you don’t have a broiler, cover the skillet with a lid and let the cheese melt on low heat until gooey. It won’t brown, but still tasty and melty!
Equipment You’ll Need
- Large oven-safe skillet – I love it because it lets you cook everything in one pan and then go straight under the broiler.
- Spatula or wooden spoon – makes stirring the ingredients easy and keeps everything well mixed.
- Knife and cutting board – for chopping onions, peppers, and tomatoes quickly and safely.
- Measuring cups and spoons – helpful for adding the right amount of sauce, cheese, and toppings for perfect flavor.
- Oven mitts – essential for handling the hot skillet safely, especially during broiling.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground beef or turkey for a different protein.
- Add chopped green chilies or jalapeños to boost the spice level.
- Mix in roasted corn or diced zucchini for extra veggies and flavor.
- Use a different cheese like queso fresco or pepper jack for a tangy or spicy twist.
Chicken Black Bean Enchilada Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 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)
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 4 small corn tortillas, cut into strips or bite-sized pieces
- 1/2 cup diced green bell pepper or jalapeño (adjust to spice preference)
For Garnish and Serving:
- 1 medium tomato, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- Lime wedges
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15 minutes to cook, making it a quick and convenient meal option. In under 30 minutes, you’ll have a hearty enchilada skillet ready to enjoy!
Step-by-Step Instructions:
1. Cook the Veggies:
Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook until soft, about 3-4 minutes. Then add the minced garlic and diced green bell pepper or jalapeño. Cook for another 1-2 minutes until everything smells wonderful.
2. Add Chicken and Beans:
Stir in the shredded chicken and drained black beans, mixing them well with the veggies.
3. Pour in Enchilada Sauce:
Pour the enchilada sauce over the chicken and bean mixture, stirring to coat everything evenly. Let it simmer for 3-5 minutes to let the flavors blend. Season with salt and pepper to your taste.
4. Mix in Tortillas:
Add the tortilla pieces to the skillet and gently toss to combine. The tortillas will soak up some of the sauce, adding great texture.
5. Add Cheese and Broil:
Sprinkle shredded cheese over the top evenly. Preheat your broiler, then place the skillet under it for 3-5 minutes or until the cheese is melted, bubbly, and just beginning to brown. Keep a close eye to avoid burning.
6. Finish and Serve:
Take the skillet out of the oven and let it cool a little. Top with dollops of sour cream, diced tomatoes, and fresh cilantro. Serve with lime wedges for squeezing over each plate, adding a refreshing citrus zing.
This Chicken Black Bean Enchilada Skillet is warm, cheesy, and bursting with flavor—great for a quick weeknight dinner with very little cleanup!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking and shredding it. Thaw in the fridge overnight or use the cold water method for quicker thawing.
Can I Make This Skillet Vegetarian?
Definitely! Skip the chicken and add extra black beans, corn, or even sautéed mushrooms for a filling vegetarian version.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep it moist.
What Can I Substitute for Corn Tortillas?
Flour tortillas work great too! Just cut them into strips the same way and stir in. Alternatively, you can omit tortillas for a low-carb option and serve over rice or greens.