Dinner

Chicken Black Bean Enchilada Skillet Recipe

Byrami Hayes March 31, 2026March 31, 2026

Introduction

This Chicken Black Bean Enchilada Skillet is a simple, flavorful one-pan meal perfect for busy weeknights. Tender chicken thighs simmer with black beans, corn tortillas, and a rich enchilada sauce, all topped with melted cheese for a comforting dish everyone will love.

A white pot filled with a layered dish starting with a base of cooked shredded chicken mixed with black beans, covered by melted cheese that appears golden and bubbly. On top, there is a dollop of white sour cream at the center, surrounded by small bright red cherry tomato halves and cubed green avocado pieces scattered evenly. Small green chopped scallions are sprinkled across the entire dish, adding pops of color and freshness. The pot sits on a dark wooden surface but the setting should be visualized as a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
1 tsp garlic powder
½ tsp cumin
½ tsp oregano
Salt and pepper, to taste
15 oz canned black beans, rinsed and drained
1 ½ cups red enchilada sauce
½ cup salsa
6 small white corn tortillas, cut into 1″ strips
1 cup Mexican blend cheese, shredded

Instructions

Step 1: Season the chicken thighs with garlic powder, cumin, oregano, salt, and pepper. Sauté them in a large skillet over medium heat without adding oil until they are lightly browned and fully cooked through.
Step 2: Add the black beans, red enchilada sauce, and salsa to the skillet. Bring the mixture to a simmer and cook until the black beans are heated through.
Step 3: Stir in the strips of corn tortillas gently until they are coated with the sauce and warmed through.
Step 4: Sprinkle the shredded cheese over the top of the skillet mixture. Cover with a lid and let it melt for about 3 minutes.
Step 5: Garnish with your favorite toppings such as chopped cilantro, sour cream, or avocado, then serve and enjoy!

Tips & Variations

Use chicken breasts instead of thighs if you prefer leaner meat, but reduce cooking time slightly to avoid drying out.
For extra heat, add a finely chopped jalapeño or a pinch of chili powder to the seasoning blend.
Swap corn tortillas for flour tortillas if preferred; just be sure to cut them into strips the same way.
Add a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or extra salsa if the mixture is too thick after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh chicken thighs?

Fresh chicken thighs provide better texture and flavor, but if you’re short on time, canned chicken can be used. Add it towards the end of cooking just to heat through, as canned chicken is already cooked.

What toppings work best with this skillet dish?

Popular toppings include chopped cilantro, sliced avocado, sour cream, diced onions, and a squeeze of lime. Fresh toppings add brightness and contrast nicely with the rich flavors.