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5 from 1 vote

Chicken and Black Bean Enchilada Skillet

All the flavors of chicken enchiladas ready in less than 30 minutes in a skillet!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, mexican recipe, rotisserie chicken, Skillet Recipe
Servings: 5
Calories: 442kcal
Author: Camille Beckstrand


  • Skillet


  • 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


  • 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).


  • 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.


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