Chicken and black bean enchiladas are made on the stovetop and are ready in thirty minutes!
- 1 lb. chicken tenders (about 10 – 11 tenders) (see note 1)
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tbsp. oil
- 16 corn tortillas
- 8 oz. shredded Mexican blend cheese, divided
- 1 can black beans
- 2 10 oz. cans enchilada sauce (red or green)
- optional toppings: chopped cilantro, sour cream, guacamole, salsa, sliced jalapenos
- Heat the oil in a 12 inch skillet (that has a tight-fitting lid) on medium high heat.
- Sprinkle chili powder, cumin, salt and pepper on the chicken and use your fingers to massage it into the chicken so the tenders are evenly coated in the seasoning.
- Add the chicken to the hot pan and cook for 3 minutes. While the chicken is cooking on the first side, prep your beans: open the can, drain and rinse them. Shake off most of the moisture and add them to a medium bowl.
- Flip the chicken and continue cooking on the second side for an additional three minutes, or until cooked through (see note 2). While the chicken is cooking on the second side, prep your tortillas: take 8 tortillas, wrap them in a very damp paper or kitchen towel, and place on a plate. Set aside. Open the 2 cans of enchilada sauce and set aside. Add most of the cheese to the bowl with the beans, reserving about 1 cup of cheese for later.
- When the chicken is done cooking, remove from the pan onto a cutting board. Turn the heat off and remove skillet from the hot burner.
- Put plate of wrapped tortillas in the microwave, and heat on high for 30 seconds. Meanwhile, use tongs to hold the hot chicken and cut into small pieces. Add chicken pieces to the bowl of cheese and beans, stir to combine.
- Pour about 3/4 of the first can of enchilada sauce into the bottom of the skillet. The bottom should be completely covered in sauce.
- Remove tortillas from the microwave. Add a couple large spoonfuls (about 1/3 cup) of filling to the middle of one tortilla, roll it up and place it seam side down in the pan. You may have some leftover filling as I did. You don’t really need to measure here, just a few spoonfuls will work! (And be careful when placing in the pan, the pan/enchilada sauce may be hot!)
- Continue rolling the enchiladas and placing them in the pan, making a wreath shape. Keep enchiladas wrapped in the damp paper towel while you are working. You will need to gently “smoosh” the tortillas already in the pan to make them fit snugly.
- When you run out of your first batch of warm tortillas, microwave the second batch in the same manner and keep rolling and adding enchiladas to the pan.
- When all of your enchiladas are in the pan, pour the remaining enchilada sauce from both cans over the top of the enchiladas; try to coat them completely without any dry spots. Sprinkle the remaining cheese evenly over the top. Put the lid on the pan and heat on medium until the cheese is melted and the sauce is bubbling, about 8 – 9 minutes.
- Top with your favorite toppings (optional) and enjoy!
1. If you don’t have chicken tenders, use chicken breasts and cut into quarters before cooking to speed up the cooking time.
2. If you are using chicken breasts instead of tenders, your cooking time may be slightly longer depending on the size of your chicken pieces.
Keywords: enchiladas, easy, fast, quick, stovetop, chicken, black beans, cheese