Mexican-inspired Chicken Black Bean Enchilada Skillet
A one-pan chicken and black bean enchilada skillet that’s quick to prepare and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup corn (frozen or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish
Instructions
- Add the diced chicken to a large skillet over medium heat and cook until browned.
- Add the onion and garlic, sautéing until the onion is translucent.
- Stir in the black beans, diced tomatoes, corn, enchilada sauce, chili powder, cumin, salt, and pepper.
- Bring to a simmer and cook for about 5-10 minutes until heated through.
- Sprinkle cheese on top and cover to allow it to melt.
- Garnish with chopped cilantro before serving.
Notes
Serve hot directly from the pan. Pairs well with warm tortillas, avocado slices, or a side salad.