I love this super easy (and lazy) one pan cheesy chicken and pinto bean enchilada recipe! It requires no filling and wrapping of tortillas but delivers all of the flavors of the most amazing enchilada. Rotisserie chicken sautéed with scallions, jalapeños and pinto beans, then coated in taco seasoning and canned tomatoes make the most flavorful and saucy filling. I'm sure this chicken and pinto bean enchilada skillet will be a regular rotation on your dinner menu!
Simple Pantry Ingredients!
- Rotisserie Chicken - leftover chicken or rotisserie chicken can be used in this recipe
- Canned Pinto Beans - any beans can be used (black, kidney, etc.) pinto beans definitely give you that classic Tex-Mex flavor though
- Canned Tomatoes
- Jalapeno Peppers
- Taco Seasoning
- Flour Tortillas
- Enchilada Sauce
- Cheese - freshly shredded cheddar and/or Monterey jack cheese are perfect
How to make a Chicken and Beans Enchilada Skillet
- Make the Filling: Saute jalapeños peppers and scallions with some cumin seeds until the veggies soften, then add in the taco seasoning, rotisserie chicken, pinto beans, canned tomatoes. This makes a delicious, hearty, saucy filling for the enchiladas.
- Build the Enchilada in the Skillet: Layer flour tortillas, with the chicken and pinto bean filling, shredded cheese. Repeat layers and top with canned enchilada sauce and more shredded cheese.
- Bake : I find that 25 minutes is all you need for the most melty, cheesiness enchiladas!
- Top and Enjoy! Last step but obviously also the most important step, top with your favorite Tex-Mex toppings (sour cream, guacamole, salsa, cilantro, jalapeños, hot sauce, etc.) and dig in!
While this chicken and beans enchilada skillet is the perfect one pan meal all by itself, if you're looking for a bigger Tex-Mex style feast be sure to check out these other easy to make recipes:
Chicken and Pinto Bean Enchilada Skillet
- 2 tablespoons oil
- 2 scallions thinly sliced, reserve the greens for topping
- 2 jalapenos 1 diced for filling, 1 thinly sliced for topping
- 1 teaspoon cumin seeds
- 2 cups rotisserie chicken
- 1 15 oz canned pinto beans drained and rinsed
- 1 14.5 oz canned tomatoes diced
- 2 tablespoons taco seasoning
- 1 10 oz canned red enchilada sauce
- 6 flour tortillas large, 10 inch
- 2 cups shredded cheese Cheddar and/or Monterrey Jack
- 2 tablespoons cilantro optional
- sour cream, salsa, guacamole optional
- Preheat the oven to 375 degrees F.
- In a cast iron skillet, heat 1 tablespoon of oil on medium high heat. Add in cumin seeds, cook for 30 seconds. Add in diced scallions (white parts) and (1 diced) jalapeño pepper, cook for an additional 1-2 minutes. Add taco seasoning and mix. Add the chicken, stir to coat with the spices.
- Add in the canned tomatoes and pinto beans. Let mixture cook for 5 minutes and then remove from the skillet.
- Add additional oil to the bottom of the skillet. Place tortillas in the skillet, trying to cover the bottom as best as possible, making sure they come up the sides of the skillet (I used 3 large tortillas). Add half of the chicken and bean mixture. Top with half of the shredded cheese.
- Arrange the remaining tortillas on top of the mixture. Add the rest of the chicken and beans. Pour over the enchilada sauce over the top. Sprinkle the remaining shredded cheese.
- Bake the skillet for 25 minutes, or until the cheese is bubbly. Remove the skillet from the oven and top with the jalapeño pepper slices, cilantro, scallion greens. Serve immediately with sour cream, salsa and guacamole.