Chicken Black Bean Enchilada Skillet (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
02 -
15 oz canned black beans, rinsed and drained
03 -
1 ½ cups red enchilada sauce
04 -
½ cup salsa
05 -
6 small white corn tortillas, cut into 1" strips
06 -
1 cup Mexican blend cheese, shredded
→ Seasonings
07 -
1 tsp garlic powder
08 -
½ tsp cumin
09 -
½ tsp oregano
10 -
salt and pepper, to taste
→ Optional Toppings
11 -
Sour Cream
12 -
Diced Green Onions
13 -
Diced Avocado
14 -
Diced Tomatoes
# Steps to Follow:
01 -
Season chicken thighs with garlic powder, cumin, oregano, salt and pepper. Sauté in a large skillet over medium heat until the chicken thighs are lightly browned and cooked through. No need to add any oil.
02 -
To the skillet add the black beans, enchilada sauce and salsa. Bring mixture to a simmer and heat until black beans are warmed through.
03 -
Add the strips of corn tortillas and stir gently until coated in sauce and heated through. Top the mixture with the shredded cheese and cover with the lid for about 3 minutes, until the cheese is melted. Garnish with your desired toppings and serve.
# Additional Notes:
01 -
This Mexican-inspired one-pan meal comes together in under 30 minutes for a quick weeknight dinner option.