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!

Looking for more skillet recipes?

• Skillet Chicken Pot Pie
• 20 Minute Skillet Lasagna
• Teriyaki Beef Skillet
• Chicken Pesto and Asparagus Skillet
• Chicken Enchilada Pasta

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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