Chicken Black Bean Enchilada Skillet
The ultimate comfort food, the Chicken Black Bean Enchilada Skillet is a flavorful and filling dish combining tender chicken, black beans, and zesty enchilada sauce. It's a quick and easy weeknight dinner that's sure to satisfy your cravings. Make it tonight for a delicious experience!
Equipment
- Skillet
- Blender
- Saucepan
- Wooden Spoon
- Cutting Board
- Mixing Bowl
Ingredients
- 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
- Sour Cream
- Diced Green Onions
- Diced Avocado
- Diced Tomatoes
Instructions
- Season chicken thighs with garlic powder, cumin, oregano and salt and pepper. Sauté in a large skillet over medium heat until the chicken thighs are lightly browned and cooked through.
- To the skillet add in the black beans, enchilada sauce and salsa. Bring mixture to a simmer and heat until black beans are cooked through.
- Add in 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 enjoy!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- Freezing: This dish can be frozen. Just make sure to store it in a freezer-safe container.
- Pairing: Serve with a side of rice or a fresh salad for a complete meal.
- Leftovers: The flavors tend to intensify the next day, making leftovers just as delicious.