Chicken Black Bean Enchilada Skillet is a simple and tasty one-pan meal packed with shredded chicken, black beans, melted cheese, and classic enchilada flavors. It’s a great mix of smoky, cheesy, and just a little spicy, all cooked together in one skillet for easy cleanup.
I love making this dish when I want something quick but filling. I usually use store-bought enchilada sauce to keep things easy, and I sneak in some extra veggies like bell peppers or corn for a little color and crunch. It’s a recipe I always come back to when I want cozy, satisfying food without a lot of hassle.
My favorite way to serve this skillet is with a dollop of sour cream and some fresh cilantro on top, maybe next to a simple green salad or some tortilla chips. It’s also great for feeding a crowd because you can easily double the recipe, and everyone always asks for seconds. This dish feels like a warm hug after a busy day!
Key Ingredients & Substitutions
Chicken: I love using rotisserie chicken because it’s already cooked and shredded, which saves time. You can also use leftover chicken or cook fresh breasts or thighs before starting.
Black Beans: Canned black beans work great for convenience. If you want to soak and cook dried beans, that’s okay too, just plan extra time!
Enchilada Sauce: Store-bought sauce is perfect here for ease and flavor. If you want a homemade touch, use a simple mix of tomato sauce, chili powder, garlic, and cumin.
Cheese: Cheddar and Monterey Jack melt nicely for this dish. If you prefer, mozzarella or pepper jack cheese add different textures and flavors.
Tortillas: Corn or flour tortillas both work. I usually pick corn for a more authentic taste, but flour tortillas are softer and easier to tear.
How Do You Make Sure the Skillet Melts Cheese Perfectly Without Overcooking?
Melting cheese evenly without drying out the chicken or burning the edges can be tricky. Here’s my approach:
- Use an oven-safe skillet so you can go straight from stove to oven, saving time and reducing mess.
- Don’t overbake—set your oven timer for 15-20 minutes and keep an eye on the cheese. It should bubble and just start to turn golden.
- Let the skillet cool for a few minutes after baking. This helps the cheese settle and keeps everything moist.
- If you find cheese browns too fast on top, loosely cover with foil halfway through baking.
Equipment You’ll Need
- Large oven-safe skillet – I recommend a heavy-duty skillet so it heats evenly and goes from stovetop to oven easily.
- Wooden spoon or spatula – makes mixing the ingredients simple without scratching the pan.
- Measuring cups and spoons – for accuracy, especially with sauces and cheese.
- Knife and cutting board – for chopping onion, tomato, avocado, and cilantro.
- Oven mitts – necessary when transferring the hot skillet from the oven.
Flavor Variations & Add-Ins
- Use cooked ground beef or turkey instead of chicken for a different protein twist, adding more hearty flavor.
- Stir in some corn or chopped bell peppers before baking for extra crunch and color.
- Switch up the cheeses—try Monterey Jack with pepper jack for a spicy kick or queso fresco for a mild, salty flavor.
- Add spice—mix in a pinch of chili powder or cumin into the chicken mixture to intensify the flavors.
Chicken Black Bean Enchilada Skillet
Ingredients You’ll Need:
Main Ingredients:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup enchilada sauce (red or green)
- 6-8 small corn or flour tortillas, cut into strips or pieces
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
Toppings:
- 1 avocado, diced
- 1 medium tomato, diced
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving
- Salt and pepper, to taste
Time Needed:
You’ll need about 10 minutes to prep the ingredients and 15-20 minutes to bake the skillet until the cheese is bubbly and golden. So, plan for around 30 minutes total from start to finish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Preheat your oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until soft. Then add the minced garlic and cook for another 30 seconds until fragrant.
2. Combine Chicken & Beans:
Stir in the shredded chicken and black beans, mixing everything well. Pour the enchilada sauce over the mixture and stir until everything is coated. Season with salt and pepper to your taste.
3. Assemble and Bake:
Remove the skillet from heat. Layer the tortilla pieces evenly over the chicken and bean mixture. Sprinkle both the cheddar and Monterey Jack cheese on top. Place the skillet in the oven and bake for 15-20 minutes until the cheese melts and bubbles.
4. Add Fresh Toppings & Serve:
Carefully remove the skillet from the oven and let it cool for a few minutes. Top with diced avocado, diced tomato, and fresh cilantro. Serve each portion warm with a dollop of sour cream on top.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before shredding and adding it to the skillet. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make This Skillet Ahead of Time?
Absolutely! Prepare the skillet up to the baking step, then cover and refrigerate for up to 24 hours. When ready to serve, bake it as directed, adding a few extra minutes if it’s cold from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Customize the Ingredients?
Definitely! Swap chicken for ground beef or turkey, add veggies like corn or bell peppers, or try different cheeses to suit your taste. Just keep the basic layers the same for best results.