Stovetop Chicken Enchilada Skillet with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and colorful skillet dish combining shredded chicken, black beans, and enchilada sauce for a tasty and kid-friendly Mexican-inspired dinner. This mexican-inspired chicken ready in about 25 minutes pairs cooked shredded chicken, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until softened and translucent. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
  2. Step 2: Stir in 2 cups cooked shredded chicken, 1 can (15 oz) black beans drained and rinsed, and 1 cup corn kernels. Cook for 3 minutes until heated through.
  3. Step 3: Pour in 1 cup red enchilada sauce, sprinkle 1/2 tsp salt and 1/4 tsp black pepper, and stir to combine. Simmer gently for 5 minutes until the sauce thickens slightly.
  4. Step 4: Sprinkle 1 cup shredded cheddar cheese evenly over the skillet, cover with a lid, and cook for 2-3 minutes until the cheese melts.
  5. Step 5: Remove from heat, garnish with 2 tbsp chopped fresh cilantro, and serve with lime wedges on the side for squeezing over the top.

Frequently asked questions

How long does Stovetop Chicken Enchilada Skillet with Black Beans take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stovetop Chicken Enchilada Skillet with Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked shredded chicken from drying out.

Can I substitute ingredients in Stovetop Chicken Enchilada Skillet with Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stovetop Chicken Enchilada Skillet with Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stovetop Chicken Enchilada Skillet with Black Beans?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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