Chicken and Black Bean Skillet Enchiladas

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Today, I have Chicken and Black Bean Skillet Enchiladas on the menu! A while back, I shared a simple recipe for speedy beef enchiladas made in a skillet. It has become one of my favorite quick go to meals. It is ready in under 30 minutes!

Recently, my daughter asked her daily question of, what we were having for dinner? I planned on making the tasty beef enchiladas for dinner that night. After I told her, enchiladas. She asked, chicken? Then I proceeded to tell her they were beef enchiladas. She was disappointed and asked how come I don’t make chicken ones?

Chicken and Black Bean Skillet Enchiladas | realmomkitchen.com

This gave me the idea to make a similar version using chicken and my favorite black beans. It turned out just as tasty as the beef. So now, I can rotate between the two. These chicken and black bean skillet enchiladas are a perfect dish to make with those quick and easy rotisserie chickens from the store!

If you are local, I will be appearing on Fresh Living today at 1 pm. I will be sharing a recipe from my latest cookbook, Christmas Desserts – Sweets of the Season.

Chicken and Black Bean Skillet Enchiladas | realmomkitchen.com

Chicken and Black Bean Skillet Enchiladas

Real Mom Kitchen

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  • 2 cups chicken chicken shredded or chopped
  • 1 15 oz can enchilada sauce (I used mild Rosarita enchilada sauce)
  • 1 cup salsa
  • 1 15 oz can Bush's black beans, drained
  • 1 8 oz can tomato sauce
  • 12 corn tortillas
  • 4 cup shredded Mexican cheese
  • sour cream optional for garnish
  • 2-3 green onions chopped - optional for garnish


  • In a large skillet (use oven safe skillet if you plan to finish it in the oven), combine chicken, enchilada sauce, salsa, black beans, and tomato sauce. Stir until combined and bring to a simmer. Allow to simmer for 5 minutes.
  • Remove 3 cups of the mixture from the skillet and set aside.
  • Top the remaining mixture in the skillet with 6 of the corn tortillas followed by 2 cups of the cheese.
  • Then top with 1½ cups of the sauce mixture that you removed from the pan and the remaining 6 tortillas.
  • Then finish with the last of the sauce mixture and the remaining cheese.
  • Now if you used an oven safe skillet, turn on your broiler in the oven and place the skillet in there for a few minutes until the cheese is nice and bubbly. Or you can cover the skillet and allow to cook on the stove top on medium-low until the cheese is melted.
  • Remove from oven and allow to sit for about 3 minutes and the serve.
  • Garnish each serving with sour cream and green onion. Serves 6-8.
Tried this recipe?Let us know how it was!

Real Mom Kitchen original recipe.

Disclosure: This is a sponsored post.  I am a brand ambassador for Bush’s Bean.  My opinions are my own.

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