This Chicken Black Bean Enchilada Skillet is a simple, tasty one-pan meal loaded with tender chicken, hearty black beans, and melty cheese, all topped with a zesty enchilada sauce. The combination of flavors makes it feel like a homemade Tex-Mex favorite that comes together quickly on busy nights.
I love how easy this skillet is to make—it’s the kind of recipe I turn to when I want something comforting without too much fuss. I usually serve it with a dollop of sour cream and some fresh cilantro on top to add a little brightness. The black beans add such a nice texture and a bit of extra protein, which makes the dish filling and balanced.
It’s a great weeknight dinner to share with family or friends because everything cooks in one pan, so cleanup is quick too. Sometimes I like to add some sliced avocado or a squeeze of lime at the end for a little fresh twist. Whenever I make this, it quickly becomes a favorite, and I find myself wanting to make it again and again!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for extra juiciness, but breasts work just as well. For a shortcut, you could use pre-cooked rotisserie chicken to save time.
Black Beans: Canned black beans are super convenient. If you want, you can swap for pinto beans or kidney beans for a different flavor and texture.
Enchilada Sauce: Store-bought enchilada sauce makes this recipe easy. If you prefer, try a mild or spicy version depending on your heat preference. Or make a homemade one with chili powder and tomato sauce.
Tortilla Chips: Crushed tortilla chips add a great crunch. You can also use broken tortillas toasted in a pan or store-bought tortilla strips for convenience.
Cheese: A Mexican blend is perfect for melting and flavor. Cheddar and Monterey Jack work well, but you can use mozzarella or Oaxaca cheese for a gooey texture.
How Do I Make Sure the Chicken Stays Juicy and Tender?
Cooking chicken properly is key to this dish. Here’s how I do it:
- Heat the skillet before adding oil so the chicken sizzles on contact, sealing in juices.
- Cook chicken pieces undisturbed for a few minutes on each side to get a good sear.
- Don’t overcook – check that it’s just done (no longer pink inside) before removing from heat. It will continue cooking a bit when combined with other ingredients.
- If you use chicken thighs, they’re more forgiving and stay moist even if slightly overcooked.
Equipment You’ll Need
- Large skillet with a lid – I recommend this to cook the dish evenly and melt the cheese perfectly.
- Cutting board and knife – for chopping tomatoes, green onions, and cilantro easily.
- Measuring cups and spoons – to keep your ingredients just right.
- Spatula or large spoon – for stir-mixing ingredients and serving.
Flavor Variations & Add-Ins
- Use cooked ground beef or turkey instead of chicken for different protein options.
- Mix in sautéed bell peppers or corn to add more veggies and color.
- Swap shredded cheese for queso fresco or pepper Jack for a different cheesy twist.
- Add a splash of hot sauce or jalapeños for extra heat when you like things spicy.
Chicken Black Bean Enchilada Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup enchilada sauce (red)
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1 cup crushed tortilla chips or tortilla strips
- 1 medium tomato, diced
- 2 green onions, sliced
- Fresh cilantro, chopped (about 1/4 cup)
- Salt and pepper, to taste
- Sour cream, for topping
Time Needed
This dish takes about 25 minutes total: 10-12 minutes for prepping and cooking the chicken and vegetables, plus 5 minutes to melt the cheese and let the flavors meld together. It’s a quick and easy meal perfect for busy evenings.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil in a large skillet over medium heat. Add the diced chicken and season it well with salt and pepper. Cook the chicken until browned and fully cooked through, about 6-8 minutes. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Onion and Garlic:
In the same skillet, add the diced onion and cook for 3-4 minutes until it softens. Then add the minced garlic and cook for another 30 seconds until you can smell its aroma.
3. Combine Chicken with Beans and Sauce:
Return the cooked chicken to the skillet. Stir in the drained black beans and pour in the enchilada sauce, mixing everything well so the flavors come together.
4. Add Tortilla Chips and Cheese:
Evenly sprinkle the crushed tortilla chips over the chicken mixture. Then, generously sprinkle the shredded cheese on top.
5. Melt the Cheese and Heat Through:
Cover the skillet with a lid and cook on low heat for about 5 minutes. This helps the cheese melt nicely and the dish to warm through.
6. Garnish and Serve:
Remove the skillet from the heat. Top the dish with diced tomatoes, sliced green onions, and chopped cilantro. Finish by adding a dollop of sour cream in the center. Serve the skillet hot, spooning portions onto plates and enjoying your delicious, hearty meal!
Can I Use Frozen Chicken for This Skillet?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry before adding to the skillet to avoid excess moisture.
Can I Make This Dish Ahead of Time?
Absolutely. Prepare the skillet as directed, then let it cool and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat to maintain texture, adding a splash of water or enchilada sauce if it seems dry.
Can I Substitute Another Type of Bean?
Yes! Pinto beans or kidney beans work well as alternatives. Just use the same amount and rinse canned beans thoroughly before adding to the skillet.