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Easy Black Bean and Chicken Enchilada Skillet

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A quick and easy one-pan meal combining shredded chicken, black beans, and smoky enchilada spices, topped with melted cheese for a comforting and protein-packed dinner.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 cup (240 ml) enchilada sauce (mild or medium heat)
  • 1 cup shredded Mexican blend or sharp cheddar cheese
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp oregano
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • A handful fresh cilantro, chopped (optional)
  • Lime wedges for serving

Instructions

  1. Dice the onion and bell pepper, mince the garlic, and shred the cooked chicken if not already done. Drain and rinse the black beans.
  2. Heat 1 tbsp olive oil over medium heat in a large skillet. Add the chopped onion and bell pepper, stirring occasionally, until softened and fragrant (5-7 minutes).
  3. Add the minced garlic and cook for another 30 seconds to 1 minute, careful not to burn it.
  4. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir constantly to toast the spices and release their aroma.
  5. Stir in the shredded chicken and black beans until evenly coated with the spices. Keep heat moderate and warm through for 2-3 minutes.
  6. Pour in 1 cup enchilada sauce and stir to combine. Let simmer gently for 5-7 minutes, allowing the sauce to thicken slightly. Add a splash of water or chicken broth if too thick.
  7. Sprinkle shredded cheese evenly over the skillet. Cover with a lid or foil and reduce heat to low. Let cheese melt for 3-5 minutes until bubbly and gooey.
  8. Remove from heat, sprinkle chopped cilantro on top, and serve with lime wedges.

Notes

If skillet is not oven-safe, melt cheese by covering and letting it melt on stovetop or transfer to a baking dish and broil briefly. Use shredded warm chicken to keep it juicy. Toast spices before adding liquids to enhance flavor. Prep ingredients ahead to save time. Adjust spice level with jalapeños or cayenne. For dairy-free, omit cheese or use plant-based alternatives.

Nutrition

Keywords: black bean, chicken, enchilada, skillet, quick dinner, protein meal, Mexican, easy recipe

Find it online: https://sofiaspice.com/easy-black-bean-and-chicken-enchilada-skillet-recipe-for-quick-protein-meals/