Simple, zippy, and quick! This one pan chicken and black bean enchilada skillet will appease even the pickiest of eaters with ALL. THAT. CHEESE.
You might wonder if I make anything besides enchilada skillets anymore because I think this makes the 3rd variation on the site. I’ve got this one and this one and now this chicken and black bean one. And if you were to ask me if I make anything else, the answer to that question would be yes, I do make dinners that are, in fact, not enchilada skillets. But the fact is that I’m a hot mess when dinnertime comes around 97.8% of the time. I usually don’t have dinner planned out and I’m usually scrambling to figure out what to make.
Enter the enchilada skillet.
Chicken Black Bean Enchilada Skillet
This version uses chicken, black beans, canned enchilada sauce and Rotel tomatoes (canned tomatoes w/ green chiles) doesn’t need any extra spices or seasoning and gets cooked in one pan. It’s quick, easy, and goes over like gang busters in my house.
Now, I would usually use a Monterrey or Colby jack cheese to top my enchiladas but I decided to use mozzarella this time because that’s all I had and I’m SO GLAD I DID! The mozzarella was mild enough to let the flavors of the chiles and enchilada sauce shine through and gave you that super satisfying stretchy cheese-pull with every serving.
When I tell people that I’m a food blogger that often say things like “Oh, your family must eat really well!” or “You must have everything planned out really well so that you have a different dinner everynight!”. And then I just laugh.
I love that our dinnertimes aren’t always (or never) super shiny and perfect. Like I said, I usually don’t have my act together and dinner is oftentimes just thrown together without much thought. In fact, that’s what this recipe is a result of. It just so happens that it turned out really good and my husband was home so I could take a few minutes to photograph it without my 2 yr old throwing his books and toys at my photo set-up and into the food.
Dinner time usually means paper plates for us because I HATE washing dishes. It also means that one or more of my kids have minimal clothing on.
It means full stalks of kale as a “salad” where you eat around the woody center.
It means double fisting watermelon and sticky cheeks and bellies and tables and floors after dinner because who can deny him another piece?
Dinnertime means we have full bellies and are home safe and sound from our busy days and that’s all that matters.
- 1(10oz) can Rotel Tomatoes with Green Chiles– I used the MILD variety
- 1(10oz) can enchilada sauce
- 1 (14.5oz) can black beans, drained
- 3-4 boneless, skinless chicken breasts
- salt and pepper
- 12 corn tortillas, cut into bite-sized squares
- 1 1/2 C mozzarella cheese, shredded
- 2 green onions, chopped
- In a large skillet combine rotel tomatoes with enchilada sauce and black beans. Bring to a simmer over medium heat.
- Season chicken with salt and pepper and place into the skillet with the sauce. Bring to a simmer, cover, reduce heat to low and cook about 15 minutes or until chicken is cooked through.
- Preheat broiler on HIGH.
- Remove chicken from the pan and shred or cut into bite-sized pieces. Stir chicken and tortilla pieces into the sauce and bring to a simmer. Reduce heat to low, cover and cook for 5 minutes.
- Sprinkle cheese over the top of the enchilada mixture and place under the broiler for 3-4 minutes or until the cheese is melted and starting brown.