Introduction

This Chicken Black Bean Enchilada Skillet reinvents classic enchiladas into a quick, one-pan wonder that delivers all the authentic flavors without the fuss of rolling and baking individual tortillas. By layering tender chicken, hearty black beans, and corn tortilla strips in a rich enchilada sauce, we create a satisfying meal that comes together in under 30 minutes. The genius of this recipe lies in its adaptability—use leftover rotisserie chicken for ultimate convenience or cook fresh thighs for deeper flavor.

Perfect for busy weeknights yet impressive enough for casual entertaining, this skillet dish combines protein-packed ingredients with vibrant Mexican spices. The tortilla strips soften just enough to mimic traditional enchilada texture while maintaining some bite, and the blend of salsa with enchilada sauce creates complex layers of flavor. We’ll walk through techniques to ensure your chicken stays juicy, your beans maintain perfect texture, and your tortillas absorb just the right amount of sauce.

Ingredients & Their Roles

Protein Base

• 1 lb chicken thighs (or 3 cups rotisserie chicken) – rich, moist protein
• 1 can (15 oz) black beans – fiber and texture

Flavor Builders

• 1 tsp garlic powder – quick aromatic punch
• 1 tsp cumin – earthy warmth
• 1 tsp oregano – herbal note
• 1 cup salsa – fresh acidity (restaurant-style recommended)
• 1 cup enchilada sauce – authentic base flavor

Texture Elements

• 6 corn tortillas – cut in strips for layered texture
• 1 tbsp oil – for cooking chicken

Garnishes (Optional)

• Chopped cilantro
• Diced avocado
• Crumbled queso fresco
• Lime wedges

Step-by-Step Instructions

1. Prepare Chicken (5-8 minutes)

1. If using raw thighs:

• Pat dry, season with salt, garlic powder, cumin, and oregano
• Cook in oiled skillet over medium-high 4-5 minutes per side until 165°F
• Shred with forks

1. If using rotisserie chicken: Simply shred

2. Build Skillet Layers (10 minutes)

1. In same skillet, add:

• Salsa and enchilada sauce (swirl together)
• Drained black beans
• Shredded chicken
• Half the tortilla strips

1. Gently stir to combine

3. Final Assembly (5 minutes)

1. Top with remaining tortilla strips
2. Cover, simmer on low 5 minutes until tortillas soften
3. Remove from heat, let stand 2 minutes

Serving Suggestions

Presentation

• Serve directly from skillet for rustic appeal
• Garnish with fresh toppings

Perfect Pairings

• Side: Mexican street corn salad
• Drink: Lime margarita or horchata
• For Kids: Serve with sour cream to mild heat

Expert Tips

✔ Tortilla Texture: For varied texture, toast some strips separately for crunch
✔ Sauce Control: Add ½ cup chicken broth if preferring saucier results
✔ Make-Ahead: Prepare chicken and sauce mixture up to 2 days ahead
✔ Vegetarian Option: Substitute chicken with roasted sweet potatoes

Storage & Reheating

• Refrigerate leftovers up to 4 days
• Freeze without garnishes up to 2 months
• Reheat: Sprinkle with water before microwaving to refresh tortillas

Conclusion

This Chicken Black Bean Enchilada Skillet solves the eternal dilemma of craving comforting Mexican flavors without the time-consuming assembly of traditional enchiladas. By deconstructing the classic dish, we achieve all the signature tastes with significantly less effort and cleanup. The harmonious blend of tender chicken, creamy beans, and sauce-infused tortillas creates a satisfying one-dish meal that pleases both adults and children alike.

What makes this recipe truly stand out is its foolproof flexibility—it accommodates whatever protein you have available and allows for endless customization with toppings and heat levels. The skillet method not only saves time but also develops deeper flavors as the ingredients mingle during cooking. Whether you’re feeding a hungry family or meal prepping for the week, this hearty, flavor-packed dish promises to become a regular in your rotation, delivering restaurant-quality taste with home-cooked simplicity.