Chicken Black Bean Enchilada Skillet is a one-pan meal packed with tender chicken, hearty black beans, and melty cheese, all mingling with classic enchilada flavors. The combination of spices, salsa, and a little bit of gooey cheese on top makes this dish both colorful and comforting.
I love making this skillet because it’s quick, easy, and so satisfying. When I’m short on time, this is my go-to dinner that feels like a treat without a lot of fuss. Plus, it’s perfect for using up whatever veggies or beans you have on hand, so it feels really flexible and practical.
My favorite way to enjoy this dish is straight from the skillet with some cool sour cream or a squeeze of fresh lime on top. It adds a bright touch and balances the savory flavors just right. It’s a crowd-pleaser too—I always end up making extra because everyone asks for seconds!
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken saves time and blends well with the sauce. Rotisserie chicken works well, but leftover grilled chicken is tasty too.
Black Beans: These add protein and texture. You can swap them for pinto beans or kidney beans if you prefer or need a change.
Salsa or Enchilada Sauce: Fresh salsa adds brightness, while enchilada sauce brings deeper, richer flavor. Use whatever you have, or a mix of both.
Cheese: Cheddar and Monterey Jack melt nicely here. If you want a twist, try pepper jack for some heat or a Mexican cheese blend.
Fresh Toppings: Tomatoes, green onions, and cilantro add freshness and color. Don’t skip these if you can help it—they balance the warm, cheesy skillet.
How Do I Get the Cheese Perfectly Melted Without Burning?
Melting cheese evenly without burning is key to a great skillet:
- After mixing and heating the chicken and beans, sprinkle cheese evenly over the top.
- Lower the heat to low and cover the skillet with a lid or foil.
- Let it gently melt for 3-5 minutes—check often to avoid overcooking.
- If you want a bubbly cheese top, finish under a broiler for 1-2 minutes, watching carefully.
Using a heavy pan like cast iron helps distribute heat well, making cheese melt smoothly without burning.
Equipment You’ll Need
- Large cast iron skillet or heavy-bottomed pan – I like it because it spreads heat evenly and keeps everything hot while you serve.
- Cooking spoon or spatula – makes mixing and stirring easy without scratching the pan.
- Measuring spoons and cups – helps keep everything balanced for the perfect flavor.
- Knife and cutting board – for chopping onion, garlic, tomato, and green onions quickly and safely.
- Covered lid for the skillet – essential for melting the cheese evenly and keeping everything warm until serving.
Flavor Variations & Add-Ins
- Proteins: Add cooked chorizo or ground beef for a richer, meaty flavor. Use leftover turkey for a holiday twist.
- Cheeses: Swap in pepper jack or queso fresco for different textures and heat levels.
- Veggies: Include sautéed bell peppers, corn, or spinach to boost nutrition and add color.
- Spices & Style: Sprinkle with chipotle powder or smoked paprika for smoky flair. Mix in jalapeños for extra heat.
Chicken Black Bean Enchilada Skillet
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa or enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions, sliced
- 1 large tomato, diced
- Fresh cilantro leaves, for garnish
- Sour cream, for topping
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 15 minutes to cook, for a total of about 25 minutes. It’s quick enough for a weeknight meal, and you’ll have a fresh, cheesy, flavorful skillet ready soon!
Step-by-Step Instructions:
1. Cook the Onion and Garlic
Heat the olive oil in a large cast iron skillet or heavy pan over medium heat. Add the chopped onion and garlic. Cook, stirring often, until they’re soft and smell wonderful — about 3-4 minutes.
2. Add Chicken, Beans, and Spices
Stir in the cooked, shredded chicken, black beans, salsa or enchilada sauce, chili powder, cumin, and a pinch of salt and pepper. Mix everything well so the flavors blend. Let it cook for about 5 minutes, stirring now and then, until it’s bubbly and heated through.
3. Melt the Cheese
Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the skillet. Reduce the heat to low, cover it, and let the cheese melt for 3-5 minutes until it’s gooey and delicious.
4. Add Fresh Toppings and Serve
Turn off the heat. Top the cheesy mix with fresh diced tomato, sliced green onions, and cilantro leaves. Add a dollop of sour cream right in the center. Serve the skillet hot by scooping portions onto plates. It goes great with warm tortillas or a side of rice.
Can I Use Frozen Chicken for This Skillet?
Yes, you can! Just make sure the chicken is fully thawed before cooking and shredding it. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker thawing.
Can I Make This Skillet Ahead of Time?
Absolutely! Prepare the entire skillet, then let it cool and refrigerate for up to 2 days. Reheat gently on the stove over low heat until warmed through, adding a splash of water or extra salsa if it feels dry.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, cover the skillet or use a microwave-safe cover to keep moisture in and heat evenly.
What Can I Substitute for the Cheese?
If you don’t have cheddar or Monterey Jack, try pepper jack for a little spice or a Mexican cheese blend. For a dairy-free option, use your favorite vegan cheese alternative that melts well.
