Chicken and Black Bean Enchilada Skillet Recipe (2024)

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20 minutes mins

23 Comments

4.34 from 3 votes

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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 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
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Chicken Enchilada Pasta

Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!

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 chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt and pepper to taste
1 cup shredded cheddar cheese, divided

How to make Chicken and Black Bean Enchilada Skillet:

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, chili powder, cumin, garlic powder, and salt and pepper. 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).

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More chicken enchilada recipes:

White Chicken Enchiladas
Creamy Chicken Enchilada Soup
Chicken Enchilada Casserole
Easy Chicken Enchilada Pasta
Honey Lime Chicken Enchiladas

Serves: 5

Chicken and Black Bean Enchilada Skillet Recipe

4.34 from 3 votes

All the flavors of chicken enchiladas ready in less than 30 minutes in a skillet!

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

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 chili powder
½ teaspoon cumin
½ teaspoon garlic powder
salt and pepper, to taste
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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Happy Valley Chow says:

Mmmmm that looks absolutely perfect for a Mexican night, great recipe :)Happy Blogging!Happy Valley Chow
Kim says:

Love how easy and budget friendly this is! I'm pinning it to make this summer.
Sherry says:

Thanks so much for sharing! Looking forward to trying this!
Carol says:

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.
Cyd says:

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.
angela says:

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.
Abbi H. says:

This looks great! I wonder if it would still taste okay if I substituted the corn tortillas for flour ones.
Tina Schmidt says:
See Also
Floating Island Dessert Recipe - My Gorgeous Recipes

I fixed boneless pork ribs tonight and thought I would use the leftover pork ribs in this recipe. What do you think?
Susan says:

Great recipe!! Loved it. Will make again.
Valerie says:

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.
Rachelle says:

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
Peggy says:

Made this last night. It was delicious.
Kris Williams says:

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.
Dana says:

This was very good! I added a little taco seasoning and salt and extra cheese and served with avocado and sour cream. YUM
Lisa says:

Can I skip the tortillas
Momma Cyd says:

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.
Randi says:

Our whole family loved this recipe. It was quick and easy too! Thanks!
Cris says:

Has anyone tried this with flour tortillas instead?
danita Jo watson says:

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.
Anne K says:

What size of skillet does this require?
Momma Cyd says:

The recipe says a large skillet. I would use at least a 10 inch skillet with 3 inch sides.
Jessica Knight says:

Could you substitute the corn tortillas for flour? Thank you!
Momma Cyd says:

I think flour tortilla will work great too!

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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