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This chicken enchilada skillet has about 43 grams of protein per serving and takes 40 minutes start to finish. The protein comes from seared chicken breast, black beans and melted cheddar, not a scoop of powder, so it tastes like actual dinner.
I make this in the cast iron skillet I bought at a garage sale years ago. It’s heavy enough to hold the heat while the sauce reduces, and it goes straight from stovetop to table.
The one thing that trips people up is dumping the beans in straight from the can. Rinse them well first, or the sauce turns cloudy and a little too salty.
My kids pick out the peppers and eat everything else, which is about as close to a win as I get on a Tuesday.
Why You’ll Love This Recipe
- One skillet, one pan to wash, dinner in 40 minutes
- About 43 grams of protein per serving from real chicken and beans
- Corn tortillas simmer right into the sauce, no separate baking step
- Leftovers reheat well for lunch the next day
Ingredient Notes
- chicken breast: Boneless skinless breast keeps this lean. Shredded rotisserie chicken works too, stir it in with the beans instead of searing raw meat.
- black beans: Drain and rinse them well or the sauce turns thin and salty. Pinto beans work as a straight swap.
- enchilada sauce: I use a mild red sauce here. Check the label if you need this gluten free, since a few brands thicken with wheat flour.
- corn tortillas: Torn tortillas soften into the sauce and thicken it slightly. Corn keeps the dish gluten free, unlike flour tortillas.
- cheddar cheese: Sharp cheddar or a Mexican blend both melt well. Monterey jack is a milder option if you want less bite.
Cheesy Skillet Chicken Enchiladas with Black Beans
Ingredients
Method
- Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat.
- Season the chicken pieces with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Add to the skillet and cook for 6 to 8 minutes, stirring occasionally, until browned on the outside and cooked through to 165 F / 74 C. Transfer to a plate.
- Add the onion and bell pepper to the same skillet. Cook for 4 to 5 minutes, stirring, until softened and starting to brown at the edges.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Return the chicken to the skillet along with the black beans, enchilada sauce, and chicken broth. Stir to combine and bring to a simmer.
- Fold in the torn tortilla pieces. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and the tortillas have softened.
- Scatter the shredded cheddar or Mexican blend cheese evenly over the top. Cover the skillet and remove from the heat. Let it sit for 3 to 4 minutes until the cheese melts completely.
- Top with cilantro, green onions, and avocado. Serve straight from the skillet with lime wedges on the side.
Notes
- Drain and rinse the beans well or the sauce turns watery
- Don't skip searing the chicken first, it builds the fond that flavors the sauce
- Use an instant-read thermometer to confirm chicken hits 165 F / 74 C
- Tear tortillas into rough pieces, don't slice them thin or they disappear into the sauce
Tips for Success
- Cut chicken into even 1-inch pieces so it cooks through in the same 6 to 8 minutes
- Rinse canned black beans well to cut the sodium and prevent a gritty sauce
- Tear tortillas by hand instead of slicing for a rustic texture that holds sauce better
- Use an oven-safe skillet if you want to finish the cheese under the broiler for 2 minutes
- Let the skillet sit off heat for 3 minutes before serving so the sauce thickens further
Variations
- Swap black beans for pinto beans and add a diced jalapeno for more heat
- Use shredded rotisserie chicken instead of raw breast to cut the cook time by 10 minutes
- Stir in a cup of frozen corn with the beans for sweetness and extra texture
Storage and Reheating
Store leftovers in an airtight container in the fridge for 3 to 4 days.
Reheat on the stovetop in a skillet over medium-low heat with a splash of chicken broth or water, stirring for 5 to 7 minutes until warmed through. The microwave works too, in 60-second bursts, stirring between each round.
This skillet freezes well for up to 3 months in a freezer-safe container. Thaw it in the fridge overnight before reheating, since the tortillas soften a bit more after freezing but the flavor holds up fine.
Serving Suggestions
Serve this chicken enchilada skillet straight from the pan with warm corn tortillas or a stack of tortilla chips for scooping.
A simple side salad with cucumber, tomato and a squeeze of lime balances the richness of the melted cheese. Plain white rice or a scoop of Mexican street corn works if you want a bigger plate.
For a weeknight spread, add a bowl of sour cream and extra lime wedges on the table so everyone can top their own bowl.
FAQ
Why is my chicken enchilada skillet watery instead of thick?
Your sauce is probably too thin because the black beans weren’t drained and rinsed well, or the sauce simmered for less than the full 5 to 7 minutes. Canned bean liquid and extra broth both add water the sauce needs time to cook off. Let it simmer uncovered a few minutes longer before adding the cheese.
Can I use flour tortillas instead of corn tortillas in this enchilada skillet?
Yes, flour tortillas work, though they turn softer and a bit gummy since they don’t hold their structure in sauce the way corn does. Cut them into smaller strips and add them in the last 2 to 3 minutes of simmering so they don’t turn to mush. Corn tortillas also keep the dish gluten free.
Can I make this chicken enchilada skillet ahead and reheat it later?
Yes, it keeps well in the fridge for 3 to 4 days in a sealed container. Reheat it in a skillet over medium-low heat with a splash of broth for 5 to 7 minutes, or in the microwave in 60-second bursts, stirring between each. It also freezes for up to 3 months.
What goes well with a chicken enchilada skillet besides rice?
Warm corn tortillas or tortilla chips work well for scooping, and a simple cucumber and tomato salad cuts through the richness of the cheese. A side of Mexican street corn or plain white rice rounds out the plate if you want something more filling.
Is this chicken enchilada skillet gluten free?
It is gluten free as written, since it uses corn tortillas and canned black beans instead of flour or wheat-based thickeners. Double check your enchilada sauce label though, since a few brands add wheat flour as a thickener. When in doubt, pick a sauce marked gluten free.
What’s the difference between this skillet and baked chicken enchiladas?
This skillet skips rolling individual tortillas and baking them in the oven. Everything simmers together in one pan on the stovetop, so the tortillas break down into the sauce instead of staying wrapped around the filling. It’s faster, about 40 minutes total, and just as filling.
