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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

Related recipes