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    Home / Recipes / Family Dinner

    Chicken Black Bean Enchilada Skillet

    By Heather ยท Published: May 2, 2016 ยท Updated: Mar 22, 2021 ยท This post may contain affiliate links ยท See the privacy policy linked in my footer.

    Jump to Recipe Print Recipe

    Simple, zippy, and quick! This one pan chicken and black bean enchilada skillet will appease even the pickiest of eaters with ALL. THAT. CHEESE. Chicken Black Bean Enchilada Skillet

    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

    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.

    Chicken Black Bean Enchilada Skillet

    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.

    Chicken Black Bean Enchilada Skillet

    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.

    Chicken Black Bean Enchilada Skillet

    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.

    Chicken Black Bean Enchilada Skillet

    It means full stalks of kale as a "salad" where you eat around the woody center.

    Chicken Black Bean Enchilada Skillet

    It means double fisting watermelon and sticky cheeks and bellies and tables and floors after dinner because who can deny him another piece?

    Chicken Black Bean Enchilada Skillet

    Dinnertime means we have full bellies and are home safe and sound from our busy days and that's all that matters.

    Chicken Black Bean Enchilada Skillet

    Chicken Black Bean Enchilada Skillet

    Simple, zippy, and quick! This one pan meal will appease even the pickiest of eaters with ALL. THAT. CHEESE!
    By Heather Cheney
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4 servings

    Ingredients

    • 10 ounces Rotel Tomatoes with Green Chiles I used the MILD variety
    • 10 ounces enchilada sauce
    • 14.5 ounces black beans drained
    • 3 whole boneless skinless chicken breast halves
    • salt and pepper
    • 12 whole corn tortillas cut into bite-sized squares
    • 1 ยฝ cup mozzarella or jack cheese shredded
    • 2 whole green onions chopped

    Instructions

    • 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.

    Nutrition Facts

    Serving: 1 serving | Calories: 309 kcal | Carbohydrates: 35 g | Protein: 20 g | Fat: 10 g | Saturated Fat: 5 g | Cholesterol: 33 mg | Sodium: 888 mg | Potassium: 529 mg | Fiber: 11 g | Sugar: 6 g | Vitamin A: 840 IU | Vitamin C: 8 mg | Calcium: 262 mg | Iron: 3.5 mg

    Nutrition and Food Safety Disclosure

    ARE WE FRIENDS ON INSTAGRAM?Tag me @heatherlikesfood and use #heatherlikesfood so I can see what you're making and enjoying!
    3.4.3177


    Chicken Black Bean Enchilada Skillet

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    Reader Interactions

    Comments

    1. Edwardo Heavos says

      August 11, 2022 at 9:17 am

      5 stars
      Jeez, this enchilada looks fantastic. I'll definitely try to cook it. When I was in Mexico I tried a ton of traditional dishes but I've never come across this. And it's sad. Anyways, I plan to visit the country again as a part of my food tour which I planned with secretfoodtours.com. No doubt I'll try to find something like that now.

      Reply
    2. RJ says

      March 24, 2021 at 11:51 am

      Literally making this as I type. It looks like it will be wonderful, but I just felt the need to mention your minor error: scallions are listed in the ingredients, but missing in the instructions... safe to assume they'd present themselves in step #1...

      Reply
    3. Stephanie says

      September 16, 2017 at 4:32 am

      Hey found you on pintrest. Wow yum. This looks awesome! I bet eating this with a pile of chips would be great too. I know what you mean about mozzarella being super stretchy and mild. I'd probably do a combo of cheddar or jack with mozzarella with some avocado on top. Ooooooh smoked cheddar would be yummy but might take over the flavors. Great photos. Lol I wish I did more paper plates. I hate dishes too!

      Reply
    4. Katrina S says

      August 28, 2016 at 3:38 pm

      I have to say that I love reading your food blog as much as eating your recipes. I love the honesty of trying to balance raising children and still pulling something together everyone will eat for dinner that doesn't kill them! (LOL) The recipes are easy-peasie and packed with flavor, thanks so much for sharing!

      Reply
    5. Sally Cheney says

      May 04, 2016 at 8:20 am

      5 stars
      This recipe is definitely on my list of dinners to feed the missionaries, and probably to take to a family in need of a meal! I love it!

      Reply

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