I feel like I have been in a dinner rut lately. I just have little motivation to do much in the heat of summer, so the less time I can spend in the kitchen, the better! This recipe 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!
Camille
Serves: 5
Chicken and Black Bean Enchilada Skillet Recipe
Have dinner on the table in a matter minutes with this easy one-skillet meal!
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 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 chilis), 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
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).
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https://www.sixsistersstuff.com/recipe/chicken-and-black-bean-enchilada-skillet-recipe/
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