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Skillet Chicken Enchiladas


  • 1 (16 oz) can BUSH’S pinto beans or BUSH’S Reduced Sodium pinto beans, drained
  • 1 (15 oz) can mild enchilada sauce
  • 2 Tbsp olive oil
  • 1 lb. boneless skinless chicken breast cut into 1 inch pieces
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 4 (8 inch) flour tortillas
  • 1 cup shredded cheddar cheese
  • diced green onion
  • sour cream


  1. In a medium bowl, add half the beans and mash with a potato masher. Mix in he remaining beans and half of the enchilada sauce. Stir to combine and set aside.
  2. In a 10-12 inch skillet, heat oil over medium heat. Cook chicken in hot oil until lightly browned. Add onions and cook until translucent. The add garlic and cook until fragrant.
  3. Add the bean mixture and cook for 3-4 minutes until heated.
  4. Divide mixture between the four tortillas. Roll up tortillas and return to skillet used to cook the filling. Pour remaining sauce over enchiladas and top with cheese.
  5. Cover and cook over low heat for about 10 minutes until cheese is melted.
  6. Serve topped with diced green onion and sour cream. Serves 4.
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