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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!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 309kcal


  • 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 ½ cup mozzarella or jack cheese shredded
  • 2 whole 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.


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