One Pan Chicken and Black Bean Enchilada Recipe

Enchiladas are a classic Mexican dish that brings comfort and flavor together in one bite. This One Pan Chicken and Black Bean Enchiladas recipe takes the traditional enchilada concept and makes it simpler, more convenient, and just as delicious. By using a single pan for cooking, you can minimize cleanup while still enjoying a meal full of bold flavors and vibrant colors.

Step-by-Step Instructions

Step 1: Prepare the Chicken Filling

Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts (or thighs) to the skillet. Season the chicken with salt, pepper, chili powder, ground cumin, paprika, and oregano. Allow the chicken to cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.

Once the chicken is fully cooked, remove it from the skillet and let it rest for a few minutes before shredding. To shred the chicken, use two forks to pull it apart into bite-sized pieces. This is where the chicken takes on the flavors of the spices, creating a savory, aromatic filling.

Step 2: Sauté the Vegetables

While the chicken is resting, heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes, until the onion becomes soft and translucent. Add the garlic, and sauté for an additional 30 seconds until fragrant.

Next, add the diced bell peppers and corn to the skillet. Sauté for 2-3 more minutes, allowing the peppers to soften but still retain a little crunch. If you like your vegetables to be more tender, you can cook them for a few extra minutes.

Add the black beans and shredded chicken to the skillet, stirring to combine all the ingredients. Remove the skillet from heat, and set the filling mixture aside while you prepare the enchilada sauce.

Step 3: Make the Enchilada Sauce

In a small saucepan, combine the tomato sauce, water (or chicken broth), chili powder, ground cumin, garlic powder, onion powder, smoked paprika, and apple cider vinegar (or lime juice). Stir the mixture until all the spices are well incorporated into the sauce.

Bring the sauce to a simmer over medium heat. Allow it to cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Taste the sauce and adjust the seasoning with salt, pepper, and a pinch of cayenne pepper or red pepper flakes for heat, if desired.

Once the sauce is ready, remove it from the heat. You now have a rich, homemade enchilada sauce ready to bring everything together!

Step 4: Assemble the Enchiladas

Preheat your oven to 375°F (190°C).

Take an 11×7-inch (or similar size) oven-safe baking dish and lightly grease it with cooking spray or a little olive oil. Spread a thin layer of the enchilada sauce on the bottom of the dish to prevent the tortillas from sticking.

Now, take the tortillas and warm them briefly in the microwave for about 20-30 seconds, just to make them pliable. This will make it easier to roll them without tearing.

Spoon the chicken and vegetable mixture into the center of each tortilla. Add a generous amount of filling—about 1/4 cup per tortilla—then roll it up tightly. Place the rolled tortillas seam side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the baking dish.

Once all the tortillas are rolled up and in the dish, pour the remaining enchilada sauce over the top, ensuring each tortilla is generously covered with sauce. Sprinkle the shredded cheese evenly over the top of the enchiladas.

Step 5: Bake the Enchiladas

Cover the baking dish with aluminum foil and bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. After 20 minutes, remove the foil and bake for an additional 5-10 minutes to allow the cheese to turn golden brown and crispy around the edges.

Once the enchiladas are done, remove them from the oven and allow them to cool for a few minutes before serving.

Step 6: Garnish and Serve

Top the baked enchiladas with chopped green onions, fresh cilantro, and a squeeze of lime juice. If you’d like, add a dollop of sour cream or Greek yogurt on top of each serving for added creaminess. Sliced avocado or a side of guacamole would also pair beautifully with these enchiladas.

Serve the enchiladas with your favorite sides, such as Mexican rice, refried beans, or a fresh side salad.

Why This Recipe Works

Convenient One-Pan Meal

One of the best things about this recipe is that it’s a true one-pan meal. After preparing the chicken and sautéing the vegetables, everything comes together in a single baking dish. You can prep the ingredients in advance and assemble the enchiladas in just a few minutes, making this recipe perfect for busy weeknights or meal prep.

Customizable

You can easily customize this dish based on dietary preferences. If you prefer ground meat, feel free to swap out the shredded chicken for ground turkey, beef, or even a plant-based protein. You can also use gluten-free tortillas if you’re following a gluten-free diet. The ingredients can be adjusted to include your favorite vegetables or swapped out for what you have on hand.

Healthy Ingredients

This recipe uses whole, nutrient-dense ingredients like black beans, chicken, and vegetables, making it a healthier option than many traditional enchiladas. The black beans add fiber and protein, while the homemade enchilada sauce is free from the preservatives and added sugars found in store-bought versions. Plus, with the cheese on top, you get a delicious, indulgent meal without going overboard.

Great for Meal Prep

This recipe is perfect for meal prep. You can prepare the chicken and vegetable filling ahead of time and assemble the enchiladas when you’re ready to cook. Alternatively, you can prepare and bake the entire dish and store it in the fridge for up to 3-4 days. The enchiladas reheat well, so you can enjoy leftovers for several days.

Tips for the Best One-Pan Chicken and Black Bean Enchiladas

1. Use Shredded Chicken: If you’re short on time, you can use rotisserie chicken for an even quicker prep. Just shred the chicken and toss it into the skillet with the sautéed vegetables.

2. Adjust the Spice: If you prefer your enchiladas to be spicier, add extra chili powder, cayenne pepper, or even some diced jalapeños to the filling or sauce.

3. Use Homemade Tortillas: If you’re feeling adventurous, try making your own gluten-free or regular tortillas for a homemade touch. It’ll take a little more time, but it will elevate the dish.

4. Double the Recipe for Larger Crowds: If you’re feeding a crowd, this recipe can be doubled. Simply use a larger baking dish and ensure the ingredients are spread out evenly.

5. Make the Sauce Ahead: The enchilada sauce can be made in advance and stored in the fridge for up to a week. You can also freeze it in an airtight container for up to three months.

Health Benefits of One Pan Chicken and Black Bean Enchiladas

1. High in Protein: The chicken and black beans provide a solid protein base, which is essential for muscle repair and keeping you full longer.
2. Packed with Fiber: Black beans are an excellent source of fiber, which promotes healthy digestion and helps maintain stable blood sugar levels.
3. Rich in Vitamins and Minerals: The vegetables in this recipe, like bell peppers and onions, are loaded with vitamins A and C, as well as antioxidants that help boost your immune system.
4. Lower in Calories: By making the enchilada sauce from scratch and using lean chicken, this recipe is much lighter than traditional enchiladas that are fried or made with store-bought sauce.

Conclusion

This One Pan Chicken and Black Bean Enchiladas recipe is a must-try for anyone looking for a flavorful, easy-to-make dinner that’s packed with wholesome ingredients. Whether you’re feeding a family or preparing meals for the week, this dish checks all the boxes—delicious, healthy, and convenient. With its customizable filling, homemade enchilada sauce, and satisfying flavors, this recipe is bound to become a favorite in your kitchen.

Yield: 6

One Pan Chicken and Black Bean Enchilada Recipe

Print

Enchiladas are a classic Mexican dish that brings comfort and flavor together in one bite. This One Pan Chicken and Black Bean Enchiladas recipe takes the traditional enchilada concept and makes it simpler, more convenient, and just as delicious. By using a single pan for cooking, you can minimize cleanup while still enjoying a meal full of bold flavors and vibrant colors.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) red enchilada sauce
• 1 cup frozen corn (or fresh if preferred)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 6 small corn or flour tortillas (whole wheat for a healthier option)
• 1 cup shredded cheese (cheddar, Mexican blend, or your favorite)
• Fresh cilantro, chopped (for garnish)
• Optional: Sour cream or guacamole for serving

Instructions

1. Prepare the Chicken: Preheat the oven to 375°F (190°C).Heat olive oil in a large oven-safe skillet over medium heat. Season the chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika (if using).Cook the chicken for about 5-6 minutes on each side, until browned and cooked through (internal temperature should reach 165°F). Once cooked, remove the chicken from the skillet and set aside to rest for a few minutes.
2. Sauté the Aromatics: In the same skillet, add the diced onion and garlic, and sauté for about 2-3 minutes until softened and fragrant.
3. Make the Enchilada Filling: Add the black beans, corn, and enchilada sauce to the skillet with the onions and garlic. Stir to combine and bring to a simmer for 2-3 minutes.While the mixture simmers, shred the cooked chicken and return it to the skillet. Stir everything together to combine and let it cook for another 2 minutes to heat through.
4. Assemble the Enchiladas: Slice the tortillas into strips or halves, depending on your preference. Layer them on top of the chicken and black bean mixture in the skillet, slightly tucking them into the sauce.Once layered, sprinkle the shredded cheese evenly over the top.
5. Bake the Enchiladas: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
6. Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream or guacamole if desired.

Notes

Chicken Options: You can use pre-cooked rotisserie chicken or grilled chicken for a quicker option.

Make it Spicy: Add diced jalapeños or a dash of cayenne pepper for extra heat.

No Oven? You can cook this entirely on the stovetop by covering the skillet with a lid and letting the cheese melt on low heat.

For a Healthier Version: Use whole wheat tortillas and a reduced-fat cheese for a lighter option.