Chicken and black bean enchiladas are made on the stove top and are ready in only thirty minutes!
If you don't have chicken tenders, you can substitute chicken breasts. To substitute chicken breast, butterfly the chicken breasts to create two thinner pieces, and then cut each thinner piece in half again, to create 4 smaller pieces. If you are using chicken breasts instead of tenders, the cooking time may be slightly longer depending on the size of your chicken pieces.
You can also substitute leftover or rotisserie chicken. Shred or chop the pre-cooked chicken, then add it to the hot oiled pan as directed in the recipe. But, rather than coating the chicken pieces in the seasoning first, just sprinkle the seasoning over the chicken in the pan and stir to combine.
Heat the chicken for only 1 - 2 minutes, just to warm it up and develop the spices.
If the leftover chicken you are using is already well-seasoned, don't add the salt as called for in the recipe, but taste the chicken after it's been heated up and add more only if needed.
Kosher salt is coarse grained; if you want to substitute fine grain salt, reduce the amount from 1 teaspoon to ¾ teaspoon (or, add salt to taste).
While heating the enchiladas up and waiting for the cheese to melt, resist the urge to keep opening the lid! This will let the steam escape and it will take longer for the cheese to melt.
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
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