30-Minute Chicken Black Bean Enchilada Skillet Savior
A quick and flavorful one-pan chicken enchilada skillet with black beans, corn tortillas, and melted cheese.
Ingredients
- 1 ½ lbs boneless skinless chicken thighs cut into bite-size pieces
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon 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.