Chicken Black Bean Enchilada Skillet is a quick and tasty dish that brings together tender chicken, hearty black beans, and melty cheese all in one pan. With classic enchilada flavors like tomato sauce, mild spices, and a little zing from green chilies, this skillet dinner feels like a cozy night in with all your favorite Mexican-inspired ingredients.
I love making this meal when I want something simple but satisfying. It’s a one-pan wonder, which means less cleanup and more time to relax. I usually toss in some fresh cilantro and a squeeze of lime at the end to brighten everything up, and it’s always a hit with my family. Plus, you can make it as mild or spicy as you like, so it’s super easy to adjust to everyone’s taste.
Serving this with a side of tortilla chips or warm tortillas makes the whole meal feel special and fun. I like to add a dollop of sour cream or some sliced avocado on top for extra creaminess. It’s perfect for those weeknight dinners when you want something hearty and full of flavor without a lot of fuss.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts because they cook quickly and stay tender. You can swap in thighs for juicier meat or even use cooked rotisserie chicken to save time.
Black Beans: Canned black beans are super convenient here. If you prefer, pinto beans work well too. Just make sure to rinse them to cut down the salt and any canning liquid flavor.
Enchilada Sauce: A good quality red enchilada sauce adds bold flavor. If you can’t find it, try using a mild salsa or make your own sauce by mixing tomato sauce with chili powder and cumin.
Cheese: I use a Mexican blend for the best melt and flavor combo, but cheddar and Monterey Jack work perfectly. For a lighter option, reduce the cheese or use a low-fat version.
How Can You Get the Cheese Melted Perfectly on Top?
Melting the cheese evenly without burning or overcooking is key for this skillet. Here’s what works best for me:
- After adding cheese, cover the skillet with a tight-fitting lid to trap heat and steam.
- Lower the heat to low so the cheese melts gently without browning too fast.
- Check after 3 minutes; cheese should be soft and gooey. Leave a bit longer if needed, but watch closely.
This prevents drying out the chicken and keeps everything warm and melty!
Equipment You’ll Need
- Large skillet – I prefer a non-stick or cast-iron skillet because it heats evenly and makes cleanup easier.
- Wooden spoon or spatula – perfect for stirring the sauce and ingredients without scratching the skillet.
- Measuring cups and spoons – for accurate measurement of ingredients, especially spices and liquids.
- Knife and cutting board – for chopping the chicken, onions, tomatoes, and herbs.
- Lid for skillet – helps melt the cheese perfectly and keeps everything warm until serving.
Flavor Variations & Add-Ins
- Use cooked shredded turkey or beef instead of chicken for a different protein twist.
- Add sliced jalapeños or hot sauce to spice things up if you like it extra fiery.
- Mix in sautéed bell peppers or corn for extra color and sweetness.
- Sprinkle with crumbled queso fresco or a squeeze of lime for a fresh finish.
Chicken Black Bean Enchilada Skillet
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies, drained slightly
- 1 cup enchilada sauce (red)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 1 1/2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1/3 cup chopped green onions (scallions)
- 1 medium tomato, diced
- 1/4 cup fresh cilantro, chopped
- Sour cream, for topping
How Much Time Will You Need?
This dish comes together quickly with about 10 minutes of preparation and around 20 minutes of cooking. So, you can have a delicious, homemade dinner ready in roughly 30 minutes, perfect for busy evenings.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook, stirring occasionally, until they are browned and fully cooked, about 6 to 8 minutes. Once done, take the chicken out of the skillet and set it aside.
2. Sauté Onions and Garlic:
Using the same skillet, add the chopped onion and cook for 3 to 4 minutes until softened. Then add the minced garlic and cook another 30 seconds, stirring continuously until fragrant.
3. Combine Sauce and Beans:
Stir in the black beans, diced tomatoes with green chilies, enchilada sauce, ground cumin, chili powder, salt, and pepper. Mix everything well and let it simmer on medium-low heat for 3 to 5 minutes to bring the flavors together.
4. Add Chicken and Cheese:
Return the cooked chicken to the skillet and mix it well with the sauce. Sprinkle the shredded cheese evenly over the top.
5. Melt the Cheese:
Cover the skillet with a lid, reduce heat to low, and let the cheese melt for about 3 to 5 minutes until bubbly and gooey.
6. Garnish and Serve:
Remove from the heat. Sprinkle the skillet with diced tomatoes, chopped green onions, and fresh cilantro. Add a generous dollop of sour cream in the center before serving.
7. Serving Suggestions:
Serve hot with warm tortillas or crunchy tortilla chips on the side for a full, satisfying meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The safest way is to thaw it overnight in the fridge or use the defrost setting on your microwave. This helps ensure even cooking.
Can I Make This Skillet Vegetarian?
Absolutely! Simply skip the chicken and add extra beans, corn, or sautéed vegetables like bell peppers and zucchini for a delicious vegetarian version.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or extra enchilada sauce if it seems dry.
Can I Prepare This Recipe Ahead of Time?
Yes! You can cook the chicken and sauce mixture in advance, then refrigerate for up to 2 days. When ready to eat, reheat on the stove, add cheese, and melt it just before serving for best results.