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Cast-iron skillet of chicken enchilada filling with melted cheese, avocado and cilantro, shot from above.

Cheesy Skillet Chicken Enchiladas with Black Beans

A one-pan chicken and black bean enchilada skillet with melted cheddar, ready in 40 minutes with about 43g protein per serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 634
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 450 g boneless skinless chicken breast (1 lb); cut into 1-inch pieces
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1 yellow onion small (150 g); diced
  • 1 red bell pepper medium (150 g); diced
  • 3 cloves garlic minced
  • 1 can black beans (15 oz / 425 g); drained and rinsed
  • 1 can red enchilada sauce (10 oz / 280 g); mild
  • 3/4 cup chicken broth (180 ml)
  • 6 corn tortillas (6-inch); torn into rough pieces
  • 1 1/4 cups shredded cheddar or Mexican blend cheese (140 g)
For serving
  • 1/4 cup fresh cilantro chopped
  • 2 green onions , sliced
  • 1 avocado , diced
  • 1 lime wedges lime, cut into wedges

Method
 

  1. Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat.
  2. 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.
  3. 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.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Return the chicken to the skillet along with the black beans, enchilada sauce, and chicken broth. Stir to combine and bring to a simmer.
  6. 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.
  7. 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.
  8. 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