A Quick and Easy Chicken Black Bean Enchilada Skillet

Are you craving all the cheesy, saucy, and satisfying flavors of chicken enchiladas but don’t have the time for all the rolling and baking?

Then this one-pan chicken black bean enchilada skillet is the perfect recipe for you. It’s a clever and delicious shortcut that delivers that classic enchilada taste in under 30 minutes.

This dish is all about simplicity and big flavor. We’ll be combining tender shredded chicken and hearty black beans in a simple yet flavorful red enchilada sauce.

We’ll then stir in strips of corn tortillas that soften and meld into the dish, mimicking the texture of a traditional enchilada casserole. A generous topping of melted cheese brings it all together into a scoopable, shareable, and absolutely irresistible meal.

This is the ultimate weeknight dinner solution for a serious comfort food craving. Let’s get that skillet sizzling!

Essential Tools

• Large, oven-safe skillet (cast-iron is perfect, 10-12 inches)
• Wooden Spoon or Spatula
• Sharp Knife and Cutting Board
• Cheese Grater

Quick Recipe Snapshot

Here’s a quick look at how incredibly fast this one-pan wonder comes together.

Ingredients

This recipe uses simple, easy-to-find ingredients and smart shortcuts for a speedy meal.

For the Enchilada Skillet:

• Shredded Cooked Chicken: 3 cups. A store-bought rotisserie chicken is the ultimate shortcut here.
  • 2-3 servings: 1.5 cups
  • 4-6 servings: 3 cups
• Red Enchilada Sauce: 1 (15 oz) can. Use your favorite mild, medium, or hot variety.
• Black Beans: 1 (15 oz) can, rinsed and drained.
• Corn: 1 cup, frozen, canned (and drained), or fresh.
• Onion: 1, chopped.
• Garlic: 3 cloves, minced.
• Corn Tortillas: 6, cut into 1-inch thick strips.
• Shredded Cheese: 1.5 – 2 cups, a Mexican blend or Monterey Jack is perfect.
• Olive Oil: 1 tbsp.

For Serving (Optional):

• Sour Cream or a Drizzle of Crema
• Chopped Fresh Cilantro
• Sliced Avocado or a Dollop of Guacamole
• Sliced Jalapeños

The Flavor Architects A Look at the Ingredients

• Rotisserie Chicken: This is the key to making this recipe so fast. The chicken is already cooked, seasoned, and perfectly moist, saving you a huge amount of time.
• Canned Enchilada Sauce: A good quality canned sauce is another fantastic shortcut. It provides all the complex, savory, and chile-infused flavor you need without any of the work of making a sauce from scratch.
• Corn Tortilla Strips: This is the clever trick that gives the dish its “enchilada” feel. As they simmer in the sauce, the tortilla strips soften and absorb the flavor, mimicking the texture of a layered enchilada casserole without any of the rolling.
• Black Beans & Corn: This classic combination adds a wonderful texture, a boost of fiber, and a subtle sweetness that perfectly complements the savory chicken and sauce.

Cooking Instructions

This crowd-pleasing dinner is a simple one-pan process that’s perfect for a busy weeknight.

Step 1: Sauté the Aromatics and Build the Base

First, heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion has softened and become translucent.

Add the minced garlic to the skillet and cook for just one more minute until it is very fragrant. This step creates the savory, aromatic foundation for your skillet.

Step 2: Simmer the Filling

Pour the entire can of red enchilada sauce into the skillet. Stir in the rinsed and drained black beans and the corn. Bring the mixture to a lively simmer.

Once it’s bubbling, add the 3 cups of shredded chicken to the skillet. Stir everything together until the chicken is well-coated in the sauce and all the ingredients are combined.

Step 3: Fold in the Tortillas

Now for the key step that makes this an “enchilada” skillet. Add the corn tortilla strips to the skillet. Gently fold them into the chicken and sauce mixture until they are mostly submerged in the liquid.

Let the entire mixture continue to simmer over medium heat for about 5-7 minutes. This allows the tortilla strips to soften and absorb all the delicious enchilada sauce.

Step 4: Melt the Cheese and Serve

Make sure your oven’s broiler is preheated. Turn off the heat under the skillet. Sprinkle the shredded cheese evenly all over the top of the chicken and tortilla mixture. Carefully place the entire skillet under the broiler for 2-4 minutes.

Watch it very closely! You just want the cheese to melt completely and become bubbly and golden-brown in spots. Remove the skillet from the oven and let it rest for a few minutes before serving directly from the skillet, topped with your favorite fresh garnishes.

Recipe Variations

This easy one-pan meal is a perfect base for your own favorite flavors.

• Make it Spicy: Use a “hot” enchilada sauce, add a can of diced green chiles or jalapeños along with the corn, and use a pepper jack cheese for the topping.
• Add More Veggies: This is a great dish for adding more vegetables. Try sautéing a chopped bell pepper along with the onion at the beginning. You can also stir in a large handful of fresh spinach at the end until it wilts.
• Different Protein: This skillet would also be delicious with a pound of cooked and crumbled ground beef or turkey instead of the shredded chicken.

Serving Suggestions

This is a fun, communal-style dish that is perfect for a casual family dinner.

• Top it Off: Set out small bowls of sour cream, chopped cilantro, sliced avocado, and jalapeños, and let everyone customize their own serving.
• With a Crunchy Side: While it’s a complete meal, a side of tortilla chips for scooping is always a good idea.
• Simple Salad: A crisp, simple green salad with a lime vinaigrette is a perfect fresh and light accompaniment to the rich, cheesy skillet.

Storage & Reheating Tips

Leftovers are fantastic as the flavors continue to meld together.

• Storage: Let the skillet cool completely. Transfer the leftovers to an airtight container and store in the refrigerator for up to 4 days.
• Reheating: Reheat individual portions gently in the microwave. For larger portions, you can reheat it in a skillet over medium-low heat, adding a splash of water or broth to loosen it up as it warms.

Common Mistakes & Fixes

FAQs

Can I use flour tortillas instead of corn?

You can, but it is not recommended for this specific recipe. Corn tortillas hold their shape better when simmered in the sauce and provide a more authentic enchilada flavor.

Flour tortillas are much softer and have a tendency to dissolve and turn into a mushy, doughy consistency in this type of skillet dish.

Can I make this whole dish on the stovetop if my skillet isn’t oven-safe?

Yes, absolutely. After you sprinkle the cheese over the top in the final step, simply cover the skillet with a lid, turn the heat down to low, and let it sit for about 5 minutes, or until the cheese is completely melted from the residual steam and heat.

Can I prepare this meal ahead of time?

This dish is so fast that it’s best made fresh. However, you can do some prep work ahead of time, like shredding your chicken and chopping your onion.

Assembling and cooking the full dish right before you eat will give you the best texture.

Enjoy Your Quick and Easy Enchilada Night!

You are now ready to make a chicken black bean enchilada skillet that delivers all the comforting flavor of traditional enchiladas with a fraction of the work.

It’s the perfect, satisfying, one-pan meal for any night of the week. I hope you and your family love it!