Chicken and Black Bean Enchilada Skillet Recipe

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4 from 2 votes
Published: January 6, 2022Author: Camille Beckstrand
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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

4 from 2 votes
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
Print Pin

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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  1. Happy Valley Chow says:
    June 15, 2014
    Mmmmm that looks absolutely perfect for a Mexican night, great recipe :) Happy Blogging! Happy Valley Chow
    Reply
  2. Kim says:
    June 15, 2014
    Love how easy and budget friendly this is! I'm pinning it to make this summer.
    Reply
  3. Sherry says:
    June 21, 2014
    Thanks so much for sharing! Looking forward to trying this!
    Reply
  4. Carol says:
    July 9, 2014
    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.
    Reply
    • Cyd says:
      July 14, 2014
      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.
      Reply
  5. angela says:
    August 26, 2014
    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.
    Reply
  6. Abbi H. says:
    October 5, 2014
    This looks great! I wonder if it would still taste okay if I substituted the corn tortillas for flour ones.
    Reply
  7. Tina Schmidt says:
    June 8, 2015
    I fixed boneless pork ribs tonight and thought I would use the leftover pork ribs in this recipe. What do you think?
    Reply
  8. Susan says:
    June 19, 2015
    Great recipe!! Loved it. Will make again.
    Reply
  9. Valerie says:
    December 20, 2015
    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.
    Reply
  10. Rachelle says:
    May 11, 2018
    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
    Reply
  11. Peggy says:
    March 30, 2020
    Made this last night. It was delicious.
    Reply
  12. Kris Williams says:
    January 7, 2021
    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.
    Reply
  13. Dana says:
    January 17, 2021
    This was very good! I added a little taco seasoning and salt and extra cheese and served with avocado and sour cream. YUM

    5 stars

    Reply
  14. Lisa says:
    January 24, 2021
    Can I skip the tortillas
    Reply
    • Momma Cyd says:
      January 26, 2021
      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.
      Reply
      • Jessica Knight says:
        February 22, 2022
        Could you substitute the corn tortillas for flour? Thank you!
        Reply
        • Momma Cyd says:
          February 22, 2022
          I think flour tortilla will work great too!
          Reply
  15. Randi says:
    March 2, 2021
    Our whole family loved this recipe. It was quick and easy too! Thanks!
    Reply
  16. Cris says:
    January 6, 2022
    Has anyone tried this with flour tortillas instead?
    Reply
  17. danita Jo watson says:
    January 17, 2022
    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.

    3 stars

    Reply
  18. Anne K says:
    February 20, 2022
    What size of skillet does this require?
    Reply
    • Momma Cyd says:
      February 22, 2022
      The recipe says a large skillet. I would use at least a 10 inch skillet with 3 inch sides.
      Reply
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