Description
A quick and flavorful one-pan chicken enchilada skillet with black beans, corn tortillas, and melted cheese.
Ingredients
Scale
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp oregano
- salt and pepper, to taste
- 15 oz canned black beans, rinsed and drained
- 1 ½ cups red enchilada sauce
- ½ cup salsa
- 6 small white corn tortillas, cut into 1" strips
- 1 cup Mexican blend cheese, shredded
Instructions
- Season chicken with garlic powder, cumin, oregano, salt, and pepper.
- Cook chicken in a skillet over medium heat until browned.
- Add black beans, enchilada sauce, and salsa to the skillet.
- Stir in tortilla strips and cook until heated through.
- Sprinkle cheese on top and cover until melted.
Notes
- Use rotisserie chicken for a quicker meal.
- Adjust spice levels to your preference.
- Serve with sour cream or avocado.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 110mg
Keywords: chicken black bean enchilada skillet, Mexican dinner, one-pan meal