Skillet Enchilada Chicken with Black Beans and Corn
on Aug 22, 2018, Updated Jul 08, 2024
This post may contain affiliate links. Please read our disclosure policy.
Skillet Enchilada Chicken with Black Beans and Corn is a quick and easy Mexican inspired dinner that will be on your table in 30 minutes! All the flavor of traditional chicken enchiladas without all the work!
If you love non-traditional enchilada recipes, check out my skillet enchilada meatballs and chicken enchilada soup.
Why you’ll love it
One pan – No one likes a dinner that requires using half the pots and pans you own. One pan not only makes the cooking process go faster, but the clean up as well.
30 minute meal – You can’t beat a meal that can be on the table in 30 minutes! Quick cooking chicken tenders and pantry ingredients speed up the cooking time on this easy to make dinner.
Family friendly – Most families can agree that enchiladas are delicious and this chicken enchilada skillet will likely fall into that same category.
It’s full of flavor and you can control how spicy it is by using mild, medium, or hot enchilada sauce depending on what your family likes.
The ingredients
- Chicken tenders – You can also use chicken breasts and cut them into tender sized pieces.
- Chili powder, cumin, garlic powder, oregano – Flavorful spice blend for for the chicken and black bean corn mixture.
- Green onions – Have a milder onion flavor.
- Green chiles – Canned diced green chiles are convenient and flavorful. You can use mild or hot.
- Black beans and corn – A combo often used in southwest and Tex/Mex cooking.
- Red enchilada sauce – Use mild, medium or hot depending on how spicy you want it. I recommend the Hatch or Frontera brands.
- Cheese – Monterey Jack, Colby Jack, Cheddar, or a Mexican cheese blend all work well.
How to make skillet enchilada chicken
Combine the spices along with salt and pepper. Take half of the spice mixture and rub it all over the chicken tenders.
Heat a cast iron or non-stick skillet over medium-high heat a little oil. Place the chicken into the skillet and cook for several minutes on each side or until cooked through. Remove the chicken from the skillet and onto a plate.
Lower the heat to medium and add in the green onions. Sauté them for a minute then add in the green chiles, black beans, corn, and enchilada sauce. Stir everything together and bring it to a simmer.
Place the chicken back into the skillet and top with shredded cheese. Cover with a lid or piece of foil and cook until the cheese is melted. Garnish with your favorite enchilada toppings or any of the suggestions listed below.
Topping ideas
- Chopped tomatoes, avocado, and cilantro
- Plain Greek yogurt or sour cream
- Crushed tortilla chips
- Pico de gallo
Ways to serve enchilada chicken
- With a side of rice or quinoa.
- Cut up the chicken and use it as a filling for tacos or burritos.
- On top of pasta or try my creamy chicken enchilada pasta.
- Scoop it up with tortilla chips.
Substitutions and Variations
- Use boneless skinless chicken thighs instead of chicken tenders.
- Substitute red enchilada sauce with green enchilada sauce.
- Add extra veggies. Zucchini, yellow squash, and tomatoes would all be good.
- Pinto beans or chili beans can be used instead of black beans.
- Make it dairy-free and omit the cheese.
Storage and leftovers
- The leftover enchilada chicken will keep in the fridge for up to 4 days.
- To reheat the leftovers, microwave them or warm them in a non-stick skillet over medium-low heat.
- To freeze the chicken, cool it completely, then store it in a freezer safe container for up to 3 months. When ready to use, let it defrost in the fridge overnight and reheat with one of the methods listed above.
More easy chicken recipes
- Salsa Verde Baked Chicken
- Creamy Chicken and Corn
- Green Chile Chicken Enchilada Skillet
- Salsa Chicken and Cauliflower Rice Skillet
- Skillet Chicken Fajitas
Did you make this skillet enchilada chicken with black beans and corn? I’d love if you’d leave a recipe rating and review below.
Skillet Enchilada Chicken with Black Beans and Corn
Ingredients
- 1 pound chicken tenders, or chicken breasts
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon granulated garlic
- ½ teaspoon oregano, crushed between the palms of your hands
- ¾ teaspoon kosher salt
- Fresh ground black pepper to taste
- 2 green onions, sliced thin
- 4 ounces diced green chiles
- 15 ounces low sodium black beans, rinsed and drained
- 1 cup frozen corn, defrosted
- 1 cup red enchilada sauce
- ½ cup shredded cheese, such as cheddar, monterey jack, or colby jack
- Cilantro, green onions, avocado, tomato and sour cream or plain Greek yogurt for toppings
Instructions
- In a small bowl combine the spices. Rub the chicken tenders with half of the mixture and reserve the other half. Heat a cast iron or non-stick skillet over medium-high heat. Spray with cooking spray or add a couple teaspoons of olive oil to the hot skillet.
- Place the chicken into the skillet and cook for approximately 3-4 minutes before flipping it over and cooking another 3-4 minutes. When the chicken is cooked through remove it from the skillet and onto a plate.
- Turn the heat down to medium and add a little more oil to the skillet. Add in the green onions and saute for a minute then add in the green chiles, black beans, corn and remaining spice mixture. Stir everything together then pour in the enchilada sauce. Stir again until everything is coated in the sauce and bring the mixture to a simmer.
- Place the cooked chicken tenders on top of the black bean and corn mixture and top with the shredded cheese. Cover with a lid or piece of foil and cook for another couple minutes or until the cheese is melted.
- Serve immediately topped with chopped cilantro, green onions, avocado, tomato and sour cream or plain Greek yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves this recipe! Sometimes we eat it as is, sometimes in soft taco shells and sometimes as a ‘bowl’ with lettuce and brown rice. So quick and easy!
I’m so glad it’s a family favorite Marcie! I love using it as a filling for soft tacos as well.
How much chicken Is in 1 Package of Bare Organic Chicken? I would prefer to cut up the chicken I have in the freezer.
Hi Nancy. Each package contains approximately one pound of chicken.
Hi, this is a beautiful recipe. I am having trouble finding the actual recipe to print. Can you help? Thanks
Hi Linda,
I apologize, there was an issue with my website this morning. The recipe is up and available for you now, sorry for the inconvenience.
Love the visuals via email for Skillet Enchilada Chicken with Black Beans and Corn; it looks delicious! May we have the recipe please? : )
Sorry about that Laralea, there was an issue with my website this morning. The recipe is up and available for you now, sorry for the inconvenience.
Hi there can’t find the directions for the recipe can u help ?
Thanks
Phil ????
Hi Phil,
I apologize, there was an issue with my website this morning. The recipe is up and available for you now, sorry for the inconvenience.