Chicken Black Bean Enchilada Skillet

This quick and easy Chicken Black Bean Enchilada Skillet is everything you love about classic enchiladas without all the fuss. It’s another one of my 30 minute dinners!

Skillet full of Chicken Black Bean Enchiladas, topped with sour cream, diced tomatoes and avocado!

You know how I love my One Skillet meals, and then combine that with my passion for Mexican food and these one pan enchiladas were born… Oh mama, talk about a winning combination.

With just a handful of ingredients, you’ll be totally hooked on this dinner just like we are.

Ingredients for Skillet Enchiladas

Chicken Thighs – make this even quicker by using shredded rotisserie chicken
Garlic Powder
Cumin
Oregano
Black Beans – rinsed and drained
Salsa – my restaurant salsa is perfection in here and it only takes minutes in the blender
Enchilada Sauce – homemade or store bought
Corn Tortillas – cut into strips
Mexican Cheese Blend

Ingredients needed for Chicken Enchilada Skillet in a large white skillet.

How To Make Quick Enchiladas

This recipe is not your average enchiladas. We aren’t rolling anything in tortillas and we’re not even heating up the oven. That’s what I love about this recipe, it can quickly be made on the stove top in under 30 minutes with no fuss at all!

SAUTÉ Start by sautéing your chicken thighs with the garlic, cumin and oregano. Season with salt and pepper to taste and cook until heated through.

SIMMER Toss in the black beans, salsa and enchilada sauce and bring to a simmer, until the beans are heated through.

TORTILLAS Add in strips of corn tortillas and stir gently, heating the tortillas until they soften slightly and are coated in the sauce.

CHEESE Top with the shredded cheese and cover with a lid until the cheese melts.

TOPPINGS Add your favorite toppings such as sour cream, diced tomato, green onions, avocado, etc.

Strips of white corn tortillas with a pizza cutter beside them on a white cutting board.

Flour or Corn Tortillas in Enchiladas?

Traditionally, enchiladas are made with corn tortillas. However, if you prefer the taste of flour tortillas, feel free to use them instead.

PRO TIP: Use a pizza cutter to quickly and easily slice the corn tortillas into strips before adding them to the skillet.

Close up image of Chicken Black Bean Enchiladas in a white pan.

Tips and Variations for Chicken Black Bean Enchilada Skillet:

Use (2 cups) shredded chicken for a quicker way to get dinner on the table.
Swap in any of your favorite canned beans such as, pinto, white, kidney or garbanzo.
Top with your favorite toppings like sour cream, pico de gallo, guacamole, etc.
Try using green enchilada sauce in place of red!

Spoonful of hearty Black Bean Enchiladas in a white pan.

More Enchilada Recipes To Try:

I think you’re really going to love this quick and easy weeknight dinner! It’s one my family has thoroughly enjoyed!