Chicken and Black Bean Enchilada Skillet Recipe

I feel like I have been in a dinner rut lately. I just have little motivation to do much in the heat of summer, so the less time I can spend in the kitchen, the better! This recipe comes together in a matter of minutes and tastes just like enchiladas with a fraction of the work. My family loved it and I know yours will too!

Serves: 5

Chicken and Black Bean Enchilada Skillet Recipe

Have dinner on the table in a matter minutes with this easy one-skillet meal!

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • 8 (6-8") corn tortillas, cut into bite-size strips
  • 3 cups cooked chicken, shredded
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 (10 oz) can Rotel (diced tomatoes and green chilis), undrained
  • 1 (10 oz) can enchilada sauce
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese, divided


  1. Spray a large skillet with non-stick cooking spray and place on stove over medium high heat.
  2. Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.
  3. In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin, and garlic powder. Pour mixture over chicken in skillet and mix well.
  4. Sprinkle half of the cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).

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12 Responses to “Chicken and Black Bean Enchilada Skillet Recipe”

  1. Carol
    I print a small monthly newsletter for my church ladies, and I was wondering if I might have permission to print this recipe in the newsletter. I love that it is a stovetop dish that is perfect for summer. It is quick, easy, and you don't have to heat up the kitchen with the oven! Thank you for your consideration of my request.
  2. Very simple, altogether it took me about 40/45 min though, between cutting up the onion, garlic, and tortillas and shredding the rotisserie chicken, which took me the longest. I've made this dish twice now and it's been great both times! The first time I thought it looked awesome, but my boyfriend was very apprehensive bcuz he really doesn't like black beans. Fortunately, he loved it! Not a top dish for him, but he was happy to have it the next time I wanted to make it. Should note, the first time I forgot to drain and rinse the beans, but I still loved it, I may only drain like half next time.

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