One Skillet Chicken and Black Bean Enchiladas
February 3, 2016
Chicken Black Bean Enchiladas

I’m in a cooking phase right now, involving main dishes which can be created in one vessel. Skillet meals, slow cooker, “one pot wonders,” and the like. I’m going for easy and low mess, without compromising taste. I’m making a new recipe every night this week, three in the slow cooker, one in the pressure cooker, and this skillet meal. Tonight I was planning on making a recipe from another blog, but their site was down. I was stuck. I Googled for a similar dish, but couldn’t find a recipe I liked, so I created my own. So glad I did, because it’s a new family favorite.

I made this skillet dinner kid-friendly, but you could certainly add more spice. If spice is indeed an issue, buy the mild enchilada sauce for sure. For the salad, I simply cut up lettuce, red bell pepper, cucumber, and dressed with fresh lime juice, olive oil, and salt. It was a light compliment to the skillet enchiladas.

Tonight’s dinner proved to me once again how economically important it is having my canned food on hand. This month is full of extra expenses, so I was grateful for my stash. From my home canned pantry, I used black beans, chicken, tomatoes, and pickled jalapenos. I wish I had canned enchilada sauce, because that was not cheap considering the ingredients.

I hope you enjoy this skillet meal as much as we did. Let me know what you think, and if you have any skillet meal recipes you like, please share on Preserved Home’s Facebook page!

One Skillet Chicken and Black Bean Enchiladas

1/3 cup diced onion
1/3 cup diced sweet bell pepper
1 large garlic clove, minced
8 small corn tortillas, cut in bite sized pieces
1 1/2 cups mild enchilada sauce
1 14 ounce can diced tomatoes, undrained
1 can black beans, drained and washed
2 cups cooked, shredded chicken (I used my canned chicken)
2 teaspoons of salt
1/2 cup shredded Monterrey Jack
1/2 cup shredded cheddar cheese
1/4 cup chopped cilantro

Optional extras for serving:

Pickled jalapenos, sour cream, olives, avocado

Saute pepper, onion, and garlic in olive oil until soft, and remove from pan.


Spray pan with cooking spray, and add tortilla pieces to pan, and cook on medium until they start to brown.


Add sauteed vegetables back to the pan, and add remaining ingredients except cheese and cilantro. Lightly toss to combine, and let cook until heated through and mixture isn’t watery.



When done, remove from heat, sprinkle cheese on top, and put lid on the skillet until cheese melts. Toss cilantro on top of skillet meal, and serve with optional extras if desired.



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