If you want a flavorful, family-friendly weeknight dinner that’s quick and easy to prepare, this Skillet Enchilada Chicken is a perfect choice. It uses simple pantry staples like canned black beans and jarred red enchilada sauce, plus fresh vegetables, to create a balanced, satisfying meal that comes together in about 40 minutes. The chicken is lightly coated in cassava flour and seared for a golden exterior, then finished in the oven with enchilada sauce and melted Monterey Jack cheese for a creamy, zesty finish. Serve it with cilantro lime rice or quinoa for a complete plate, or enjoy it on its own for a protein- and veggie-forward dinner.
Ingredients
- 4 small boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons cassava flour
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 red bell pepper, sliced into 1/4-inch-wide strips
- 1/2 medium yellow onion, thinly sliced
- 1 zucchini, halved lengthwise and sliced into 1/4-inch-thick half-moons
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) jarred red enchilada sauce
- 1 cup Monterey Jack cheese, shredded
- 1/2 jalapeño, thinly sliced (optional)
- Fresh cilantro leaves, for serving
- Optional for serving: Cilantro Lime Rice
Step-by-step Instructions
Step One: Preheat the Oven
Preheat the oven to 375°F (190°C).
Step Two: Season and Dredge the Chicken
Pat the chicken dry and season both sides with kosher salt and freshly ground black pepper. Pour the cassava flour into a shallow bowl and dredge each chicken breast in the flour, shaking off any excess. Set the chicken aside while you prepare the pan and vegetables.
Step Three: Sear the Chicken
Heat the extra virgin olive oil in a large, deep, oven-safe skillet over medium-high heat. Add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the seared chicken from the skillet and set it aside; it will finish cooking in the oven.
Step Four: Sauté the Vegetables
Reduce the heat to medium. Add the minced garlic, sliced red bell pepper, thinly sliced onion, and zucchini to the skillet. Sauté, stirring occasionally, until the vegetables begin to soften, about 2 minutes. Add the drained and rinsed black beans and stir to combine, then spread the mixture into an even layer across the bottom of the skillet.
Step Five: Add Enchilada Sauce and Cheese
Return the seared chicken breasts to the skillet, nestling them into the vegetable and bean mixture. Pour the jarred red enchilada sauce evenly over the chicken and vegetables. Sprinkle about 1/4 cup Monterey Jack cheese on top of each chicken breast. If you like a little heat, top with thin slices of jalapeño.
Step Six: Bake Until Bubbly
Transfer the skillet to the preheated oven and bake uncovered until the chicken is cooked through and the cheese is melted and bubbly, about 10 minutes. Internal temperature for chicken should reach 165°F (74°C).
Step Seven: Garnish and Serve
Remove the skillet from the oven and sprinkle fresh cilantro over the top. Serve the Skillet Enchilada Chicken as-is for a low-carb, veggie-forward meal, or pair it with Cilantro Lime Rice, quinoa, or tortillas for a more substantial plate.
Recipe FAQs
What type of skillet do you recommend?
A 10- to 12-inch cast-iron or stainless steel skillet works best for this recipe because it retains heat and can go from stovetop to oven. Avoid nonstick pans that aren’t rated for higher temperatures.
Can I make this ahead?
Yes. You can assemble the skillet up to 24 hours in advance, cover it, and refrigerate. When ready, reheat in a 350°F oven, covered, until warmed through, about 15–20 minutes, then uncover and bake briefly until the cheese is bubbly.
Tips, Variations, and Serving Suggestions
This recipe is highly adaptable. Use shredded rotisserie chicken instead of whole breasts to reduce hands-on time, or swap the black beans for pinto beans. For a spicier version, choose a hotter enchilada sauce or add a pinch of cayenne. To make it dairy-free, use a plant-based cheese or omit the cheese entirely and top with avocado slices before serving. Leftovers store well in the refrigerator for up to 3 days and reheat in the oven or microwave.
Nutrition
Approximate nutrition per serving: Calories: 336 kcal; Carbohydrates: 9 g; Protein: 32 g; Fat: 19 g; Saturated Fat: 7 g; Sodium: 892 mg; Fiber: 2 g. Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Course: Main Course
Total Time: About 40 minutes | Servings: 4
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Food photography and styling by Eat Love Eats.