Chicken Black Bean Enchilada Skillet

This Chicken Black Bean Enchilada Skillet brings all the bold flavors of a classic Mexican dish to your table in just one pan. It is perfect for busy nights when you want something hearty with minimal cleanup and maximum satisfaction.

I first whipped this up when I had no energy for a multi-step dinner but wanted something comforting. Now even my pickiest eater asks for it on weeknights.

Ingredients

• Boneless skinless chicken thighs: Choose thighs for juicy tender bites and look for fresh cuts with a pink hue
• Garlic powder: Gives the chicken a deep savory layer use granulated for best flavor
• Cumin: Essential for that Mexican warmth buy ground cumin and store in a cool dry place
• Oregano: Adds a fresh herbaceous note Mexican oregano is extra fragrant if you can find it
• Salt and pepper: Brings all the ingredients to life season to taste
• Canned black beans: Protein rich and creamy always rinse and drain well
• Red enchilada sauce: Tangy and spicy pick one with real chili peppers for the best flavor
• Salsa: Adds zesty brightness chunky style works well here
• Small white corn tortillas: Classic corn flavor and perfect chewy texture cut into strips for even soaking
• Mexican blend cheese: Melty and gooey opt for freshly shredded if possible for the smoothest melt
• Optional toppings: Sour cream diced green onions avocado tomatoes Choose ripe produce for the best finish

Step-by-Step Instructions

Season the Chicken:

Season the chicken thighs thoroughly with garlic powder cumin oregano salt and pepper This provides a deeply flavorful foundation for the skillet

Brown the Chicken:

Add the seasoned chicken to a large skillet over medium heat Make sure not to add oil as chicken thighs have enough fat Sauté the pieces for about eight minutes stirring often until lightly browned and cooked through

Build the Sauce:

Pour in the black beans into the skillet followed by the enchilada sauce and salsa Stir gently and bring the mixture to a simmer Let it heat for about five minutes until the beans are hot and everything melds together

Add Tortilla Strips:

Cut the tortillas into one inch strips and scatter them evenly into the skillet Gently fold the strips into the sauce allowing them to soften and absorb the flavors for two to three minutes

Melt the Cheese:

Sprinkle the shredded Mexican blend cheese evenly over the top Place a lid on the skillet and let it sit for around three minutes until the cheese has melted into a gooey layer

Add Toppings and Serve:

Remove the lid and garnish with any toppings you love Such as sour cream diced avocado tomatoes or green onions Serve hot right from the skillet

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I always look forward to topping mine with avocado When my sister visits she piles on tomatoes and green onions Sometimes we all fight over the extra spoonful of melted cheese right from the pan

Storage Tips

Let your skillet cool before storing Transfer leftovers to an airtight container and refrigerate for up to three days For longer storage freeze in single servings and reheat straight from the freezer in the microwave or on the stove

Ingredient Substitutions

You can swap chicken thighs for boneless breasts if you prefer a leaner style For a vegetarian twist replace chicken with sautéed mushrooms or double the black beans If corn tortillas are not your favorite use flour tortillas but add them at the very end to avoid getting soggy

Serving Suggestions

Try piling everything into warm bowls with extra toppings for a hearty dinner Or scoop the filling into crisp taco shells for a fun and crunchy twist Sometimes I flatten the mixture just a bit in the skillet and serve with tortilla chips as a party dip

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Cultural Context

This dish draws inspiration from Mexican enchiladas but makes everything simpler by combining all elements in one pan Traditional enchiladas are baked and rolled but the skillet approach speeds up the process without giving up flavor

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well; just be careful not to overcook, as breasts tend to dry out faster than thighs.

→ How can I make this dish spicier?

Add extra salsa, diced jalapeños, or a pinch of cayenne pepper to enhance the heat to your taste.

→ Are flour tortillas suitable instead of corn?

Corn tortillas give an authentic texture, but flour tortillas can be used for a softer result if preferred.

→ Can I make this meal ahead of time?

Yes! Prepare the skillet in advance and reheat gently, adding extra cheese or sauce as needed to keep it moist.

→ What toppings go well with this skillet?

Popular choices include sour cream, diced avocado, chopped tomatoes, cilantro, and sliced green onions.

→ Is this dish gluten-free?

If you use gluten-free corn tortillas and check that your enchilada sauce is gluten-free, the meal is suitable.