Chicken and Black Bean Enchilada Skillet Recipe


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Chicken and Black Bean Enchilada Skillet is an easy family dinner recipe that can be thrown together in less than 20 minutes!

Chicken and Black Bean Enchilada Skillet Recipe

Chicken and Black Bean Enchilada Skillet comes together in a matter of minutes and tastes just like enchiladas with a fraction of the work.

My family loved it and I know yours will too!

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Ingredients needed for Chicken and Black Bean Enchilada Skillet:

  • 8 (6-8″) corn tortillas, cut into bite-size strips
  • 3 cups cooked chicken, shredded
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 (10 oz) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (10 oz) can enchilada sauce
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese, divided

How to make Chicken and Black Bean Enchilada Skillet:

  1. Spray a large skillet with non-stick cooking spray and place on stove over medium high heat.
  2. Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.
  3. In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin, and garlic powder. Pour mixture over chicken in skillet and mix well.
  4. Sprinkle half of the cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).

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More chicken enchilada recipes:

Serves: 5

Chicken and Black Bean Enchilada Skillet Recipe

All the flavors of chicken enchiladas ready in less than 30 minutes in a skillet!

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Ingredients

  • 8 corn tortillas cut into bite-size strips, 6-8 inches each
  • 3 cups cooked and shredded chicken a rotisserie chicken works great for this recipe
  • 1 onion diced
  • 1 garlic clove minced
  • 10 ounces canned Rotel tomatoes (diced tomatoes and green chilies) undrained
  • 10 ounces enchilada sauce
  • 15 ounces canned black beans rinsed and drained
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 cup shredded cheddar cheese divided

Instructions

  • Spray a large skillet with non-stick cooking spray and place on stove over medium high heat.

  • Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.

  • In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin, and garlic powder. Pour mixture over chicken in skillet and mix well.

  • Sprinkle half of the cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).

Notes

  • You could sub out the black beans for pinto beans.
  • If you can’t find Rotel tomatoes, a can of diced tomatoes would work great as well. I would recommend adding a small can (4 ounces) of diced green chilies, but it’s completely up to you.

Nutrition

Calories: 442 kcal · Carbohydrates: 42 g · Protein: 41 g · Fat: 12 g · Saturated Fat: 6 g · Cholesterol: 95 mg · Sodium: 1047 mg · Potassium: 725 mg · Fiber: 10 g · Sugar: 7 g · Vitamin A: 696 IU · Vitamin C: 11 mg · Calcium: 265 mg · Iron: 4 mg

Equipment

  • Skillet

  • Medium Mixing Bowl

Recipe Details

Course: Main Course

Cuisine: Mexican

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