Chicken Black Bean Enchilada Skillet is a one-pan dinner that brings together tender chicken, hearty black beans, melty cheese, and a kick of classic enchilada sauce all cooked in a single skillet. The result is a comforting mix of flavors and textures that fill your kitchen with amazing smells and your plate with deliciousness.
I love making this skillet when I want something simple but satisfying. It’s perfect for busy weeknights because you basically toss everything in the skillet and let it cook without much fuss. Adding fresh cilantro or a dollop of sour cream on top always makes it taste even better. I find that using leftover chicken makes this dish come together even faster, which is a nice little hack.
We often eat this straight from the skillet, digging in family-style, which makes dinner feel cozy and casual. It’s also great served with warm tortillas on the side if you want to turn it into a filling taco night. I always appreciate how it mixes wholesome ingredients with that familiar enchilada flavor that everyone seems to love.
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken like rotisserie makes this dish quick and easy. If you don’t have rotisserie, cooked chicken breast or thighs work fine. For a vegetarian option, swap chicken for extra beans or sautéed mushrooms.
Black Beans: Canned black beans are convenient and add a creamy texture. Rinse them well to reduce salt and improve flavor. You can use pinto beans if you prefer a softer bite.
Enchilada Sauce: This is the heart of the dish’s flavor. Store-bought enchilada sauce saves time, but if you prefer, you can make a simple homemade version using tomato sauce, chili powder, garlic, and cumin.
Cheese: The Mexican blend cheese melts well and adds a tasty finish. Cheddar and Monterey Jack work best. For a lighter option, use reduced-fat cheese or omit cheese entirely.
Black Olives, Tomatoes, and Green Onions: These fresh toppings add a bright contrast to the warm skillet. Feel free to add diced avocado or jalapeños for extra creaminess or heat.
How Do You Get the Cheese Perfectly Melted and Bubbly?
Melted cheese is a highlight here, and the oven helps achieve that melty, bubbly top.
- After mixing your ingredients in the skillet, sprinkle the shredded cheese evenly over the surface to ensure it melts uniformly.
- Add toppings like olives on top of the cheese before baking, so they warm up but stay fresh.
- Bake at 375°F (190°C) just until cheese bubbles and slightly browns, usually 8-10 minutes. Keep an eye so it doesn’t burn.
- Using an oven-safe skillet like cast iron helps heat evenly and crisps the edges nicely.
If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding cheese and baking. Let the dish rest for a few minutes after baking to let everything set before serving.
Equipment You’ll Need
- Large cast-iron or oven-safe skillet – I like it because it goes from stove to oven without needing extra dishes.
- Chef’s knife – makes chopping onion, tomatoes, and cilantro easy and fast.
- Cutting board – a sturdy surface to prep everything safely.
- Measuring spoons and cups – for precise seasonings and ingredients.
- Oven mitts – to handle the hot skillet safely.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground beef or turkey for a different meaty flavor.
- Add cooked corn or diced bell peppers for extra crunch and sweetness.
- Use pepper jack or shredded queso fresco instead of or in addition to the cheese for a different cheesy twist.
- Spice it up with sliced jalapeños or a dash of hot sauce for more heat.
Chicken Black Bean Enchilada Skillet
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels (optional)
- 1 (10-ounce) can red enchilada sauce
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 1 ½ cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- ¼ cup sliced black olives
- ¼ cup diced tomatoes
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- Sour cream, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prep plus 15 minutes to cook and bake. It’s a quick and easy one-pan meal perfect for weeknights, with most of the cooking done right in the skillet.
Step-by-Step Instructions:
1. Cook the Onion and Garlic
Heat olive oil in a large cast-iron or oven-safe skillet over medium heat. Add the diced onion and cook for about 3–4 minutes until it becomes soft and translucent. Then add the minced garlic and cook for another 30 seconds until you can smell its aroma.
2. Mix in the Main Ingredients
Add the shredded chicken, drained black beans, and corn if using. Pour in the enchilada sauce and sprinkle cumin, chili powder, salt, and pepper over the mixture. Stir everything together well so all the ingredients are coated with the sauce. Let it simmer gently for 5 minutes, stirring now and then to heat through.
3. Add Cheese and Bake
Sprinkle the shredded Mexican cheese blend evenly on top. Arrange the sliced black olives across the cheese. Carefully place the skillet in an oven preheated to 375°F (190°C). Bake for about 10 minutes or until the cheese melts and bubbles.
4. Add Fresh Toppings and Serve
Remove the skillet from the oven. Top with diced tomatoes, sliced green onions, and fresh cilantro for a burst of fresh flavor and color. Add a generous dollop of sour cream right in the center. Serve warm straight from the skillet, optionally alongside warm tortillas or tortilla chips.
Enjoy your hearty and cheesy Chicken Black Bean Enchilada Skillet!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before shredding it. Thaw overnight in the fridge or use the quick thaw method by placing it in a sealed bag and submerging in cold water. This keeps your dish from becoming watery.
Can I Make This Skillet Ahead of Time?
Absolutely! Prepare the skillet up to step 4 (before adding cheese and baking) and refrigerate overnight. When ready to serve, sprinkle cheese and bake as directed. This makes weeknight dinners a breeze!
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if it seems dry to keep the flavors moist.
Can I Make This Recipe Vegetarian?
Yes! Simply skip the chicken and add extra black beans, corn, or even sautéed vegetables like mushrooms or zucchini. The enchilada sauce and cheese provide plenty of flavor for a satisfying meatless meal.