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Skillet Enchilada Chicken with Black Beans and Corn

GFGluten Free

By Danae

on Aug 22, 2018, Updated Jul 08, 2024

4.37 from 47 votes

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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.

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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

Ways to serve enchilada chicken

4.37 from 47 votes

Skillet Enchilada Chicken with Black Beans and Corn

By Danae

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4 servings

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Ingredients 

1x2x3x

• ▢ 1 package Just BARE Organic Chicken Tenderloins
• ▢ 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 ounce can diced green chiles
• ▢ 15 ounce can low sodium black beans rinsed and drained
• ▢ 1 cup frozen corn defrosted
• ▢ 1 cup red enchilada sauce
• ▢ ½ cup shredded cheese I used a combination of cheddar and Monterey Jack
• ▢ Cilantro green onions, avocado, tomato and sour cream or plain Greek yogurt for toppings

Instructions 

• 1.    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.
• 2.    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.
• 3.    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.
• 4.    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.
• 5.    Serve immediately topped with chopped cilantro, green onions, avocado, tomato and sour cream or plain Greek yogurt.  

Tried this? Leave a comment below!