Chicken Black Bean Enchilada Skillet is a one-pan wonder packed with juicy chicken, hearty black beans, melty cheese, and zesty enchilada sauce. It’s got all the flavors you love from enchiladas, but made quick and easy right in a skillet. The mix of tender chicken and beans with that bubbly cheese on top makes it feel like a cozy, filling meal every time.
I love how simple it is to throw this together after a busy day. I usually keep canned black beans and enchilada sauce on hand so I can whip it up in no time. Plus, it’s perfect for when you want the taste of Mexican food but don’t want to spend forever in the kitchen. I find it’s a crowd-pleaser too—everyone always asks for seconds!
My favorite way to serve this skillet is topped with a dollop of sour cream, some fresh cilantro, and a squeeze of lime to brighten up all those warm flavors. Sometimes I like to add a side of rice or some crunchy tortilla chips to scoop it all up. It’s just the kind of easy, tasty meal that feels like a hug on a plate.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts work well here for quick cooking and shredding. You could swap in thighs for juicier meat, or use cooked rotisserie chicken to save time.
Black beans: Canned black beans are convenient and soft. If you prefer, you can use pinto beans or kidney beans instead. Just be sure to rinse canned beans well to reduce sodium.
Enchilada sauce: The enchilada sauce carries the flavor. Use a jarred sauce for ease or make your own if you want a fresher taste. Mild, medium, or spicy sauce works depending on your heat preference.
Cheese: A Mexican cheese blend gives great melt and flavor. Cheddar and Monterey Jack are common choices. If you’re dairy-free, try a vegan cheese or nutritional yeast for a cheesy hint.
Fresh toppings: Tomatoes, avocado, cilantro, and sour cream add color and freshness. Feel free to swap sour cream with Greek yogurt or skip for a lighter dish.
How Do I Keep the Chicken Tender and Shreddable?
Getting juicy, easy-to-shred chicken is key for this skillet. Here’s how I do it:
- Season the chicken well with spices before cooking for great flavor inside and out.
- Cook over medium heat so the outside browns but the inside stays moist.
- Let the chicken rest a few minutes after cooking before shredding; this helps keep it juicy.
- Use two forks or a mixer to shred; it pulls apart quickly and evenly.
If you want an even softer texture, simmer the chicken in some of the enchilada sauce on low heat before shredding—it soaks in flavor and falls apart easily.
Equipment You’ll Need
- Large skillet – I use this so I can cook everything in one pan without hassle and enjoy easy cleanup.
- Cooking spoon or spatula – helps you stir and combine the ingredients smoothly.
- Knife and cutting board – for chopping onion, garlic, tomatoes, and avocado with ease.
- Measuring spoons and cups – ensures you add the right amount of spices, sauce, and cheese.
- Two forks – perfect for shredding the cooked chicken quickly and evenly.
Flavor Variations & Add-Ins
- Protein swap: Use cooked ground beef, turkey, or even shredded tofu for a different twist.
- Cheese options: Try pepper jack or queso fresco for a different cheese flavor.
- Veggies: Stir in sautéed peppers, corn, or spinach for extra nutrition and color.
- Spice it up: Add chopped jalapeños or a dash of hot sauce if you like more heat.
Chicken Black Bean Enchilada Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup enchilada sauce (red)
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
Seasonings & Garnishes:
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 cup halved grape or cherry tomatoes
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Sour cream, for serving
Time You’ll Need:
This recipe takes about 25-30 minutes total. You’ll spend 10-12 minutes cooking the chicken, another 10 minutes stirring and simmering the veggies and sauce, then a few minutes melting the cheese and adding fresh toppings. Quick and easy for any weeknight!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika. Add the chicken to the skillet and cook for 5-6 minutes on each side until fully cooked and nicely browned. Remove the chicken from the skillet and shred it with two forks.
2. Sauté the Aromatics:
In the same skillet, add the diced onion and minced garlic. Cook for 2-3 minutes, stirring occasionally, until the onion is soft and fragrant.
3. Add Beans and Sauce:
Stir in the drained black beans and enchilada sauce. Cook everything together for 2 minutes until warmed through.
4. Combine Chicken and Cheese:
Return the shredded chicken to the skillet and mix it well with the bean and sauce mixture. Sprinkle the shredded cheese evenly over the top. Cover with a lid and cook on low heat for 3-5 minutes until the cheese melts and gets bubbly.
5. Add Fresh Toppings and Serve:
Remove the skillet from heat. Top with halved cherry tomatoes, diced avocado, and a generous dollop of sour cream. Garnish with freshly chopped cilantro. Serve immediately, perhaps with tortilla chips or rice on the side if you like.
Can I Use Frozen Chicken for This Skillet?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps it cook evenly and shred easily.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the skillet without adding fresh toppings, then refrigerate for up to 2 days. Reheat gently on the stove or in the microwave and add fresh avocado, tomatoes, and sour cream just before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm on low heat to prevent the chicken from drying out and add a splash of enchilada sauce or water if needed.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce, you can use salsa or a mix of tomato sauce with chili powder and cumin to mimic the flavor. Adjust seasonings to taste for the best results.