Chicken Black Bean Enchilada Skillet (Print)
Savor a skillet packed with chicken, black beans, tortillas, and cheese for an easy weeknight dinner.
# Ingredients:
→ Main Ingredients
01 -
680 g boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
1 teaspoon garlic powder
03 -
0.5 teaspoon ground cumin
04 -
0.5 teaspoon dried oregano
05 -
Salt and freshly ground black pepper, to taste
06 -
425 g canned black beans, rinsed and drained
07 -
360 ml red enchilada sauce
08 -
120 ml salsa
09 -
6 small white corn tortillas, cut into 2.5 cm strips
10 -
110 g shredded Mexican blend cheese
→ Optional Garnishes
11 -
Sour cream, as desired
12 -
Diced green onions, as desired
13 -
Diced avocado, as desired
14 -
Diced tomatoes, as desired
# Steps:
01 -
Season the chicken thighs with garlic powder, cumin, oregano, salt, and pepper. Place the chicken in a large skillet over medium heat and sauté without oil until lightly browned and fully cooked.
02 -
Add black beans, enchilada sauce, and salsa to the skillet. Stir well and bring the mixture to a gentle simmer. Cook until the black beans are heated through.
03 -
Add the tortilla strips to the pan, stirring gently to ensure all pieces are coated with sauce and heated through. Sprinkle the shredded cheese evenly over the top, cover with a lid, and allow the cheese to melt for approximately 3 minutes.
04 -
Remove the skillet from the heat. Garnish with sour cream, diced green onions, avocado, or tomatoes according to preference. Serve immediately.
# Notes:
01 -
For extra flavour, briefly toast the tortilla strips or add a squeeze of lime before serving.