Chicken and Black Bean Enchilada Skillet is an easy family dinner recipe that can be thrown together in less than 20 minutes!
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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!
Ingredient Notes
- 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 chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 cup shredded cheddar cheese, divided
How to make Chicken and Black Bean Enchilada Skillet
- 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, chili powder, cumin, garlic powder, and salt and pepper. 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).
Storing and Other Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or air fryer.
You can substitute Corn Tortillas with Flour Tortillas. The nutritional information will change but the recipe directions will be the same.
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.
Serving Suggestions
- Mexican Street Corn Salad
- Instant Pot Cilantro Lime Rice Recipe
- Easy Mexican Salsa Rice (Quick Spanish Rice) Recipe
- Black Bean and Corn Salsa Recipe
Chicken and Black Bean Enchilada Skillet
All the flavors of chicken enchiladas ready in less than 30 minutes in a skillet!
Serving servings
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 chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 1 cup shredded cheddar cheese, divided
Equipment
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Mmmmm that looks absolutely perfect for a Mexican night, great recipe 🙂
Happy Blogging!
Happy Valley Chow
Love how easy and budget friendly this is! I’m pinning it to make this summer.
Thanks so much for sharing! Looking forward to trying this!
I print a small monthly newsletter for my church ladies, and I was wondering if I might have permission to print this recipe in the newsletter. I love that it is a stovetop dish that is perfect for summer. It is quick, easy, and you don’t have to heat up the kitchen with the oven! Thank you for your consideration of my request.
Hi Carol, We would be flattered if you put a Six Sisters recipe in your newsletter. We just ask that you reference the recipe to SixSistersStuff.com.
This was amazing! The only thing i did different was cube the chicken. Just the right amount of spice. Loved it so much I’m going to make again! I served with chips and lettuce and used it like a dip.
This looks great! I wonder if it would still taste okay if I substituted the corn tortillas for flour ones.
I fixed boneless pork ribs tonight and thought I would use the leftover pork ribs in this recipe. What do you think?
Great recipe!! Loved it. Will make again.
Very simple, altogether it took me about 40/45 min though, between cutting up the onion, garlic, and tortillas and shredding the rotisserie chicken, which took me the longest. I’ve made this dish twice now and it’s been great both times! The first time I thought it looked awesome, but my boyfriend was very apprehensive bcuz he really doesn’t like black beans. Fortunately, he loved it! Not a top dish for him, but he was happy to have it the next time I wanted to make it. Should note, the first time I forgot to drain and rinse the beans, but I still loved it, I may only drain like half next time.
Just tried this in the healthy meal plan and it was just OK. I wont make again. Me and my husband ate it but my kids wouldn’t. Sorry it was a miss fir us and I did exactly as written
Made this last night. It was delicious.
We loved it! Easy! Yummy! Is a definite do again recipe for us. We did add a little salt at the table and I tried mine with sour cream.
This was very good! I added a little taco seasoning and salt and extra cheese and served with avocado and sour cream. YUM
Can I skip the tortillas
Sure, you can leave them out if you choose, but the recipe may not be as thick. The tortillas help thicken it up a bit.
Our whole family loved this recipe. It was quick and easy too! Thanks!
Has anyone tried this with flour tortillas instead?
I made this tonight. I liked the ease of the recipe. I’m not a picky eater but I think it lacked flavor, but I think I will tweak it to work. Maybe ground beef and taco seasoning. Salsa instead of rotel. Thank you for the recipe. I’ll give it another try.
What size of skillet does this require?
The recipe says a large skillet. I would use at least a 10 inch skillet with 3 inch sides.
Could you substitute the corn tortillas for flour? Thank you!
I think flour tortilla will work great too!
Great recipe. I love chicken and bean enchiladas but they are so much work ! And, for some crazy reason, my husband doesn’t care for enchiladas, but loved this recipe! I love making and freezing things, so I had cooked black beans from the instant pot, poached chicken from the instant pot, and homemade enchilada sauce all in the freezer. So, throwing this together took about 20 minutes, including defrosting time. We loved it topped with sour cream. I am thinking this would be great with beef, and possibly some bell pepper next time. I really suggest making a double batch of homemade enchilada sauce and freezing one to have on hand. It is so easy! Thanks for this great recipe.