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Skillet Chicken Enchiladas

Make a flavorful dinner in minutes with this quick and easy one-skillet recipe that combines juicy chicken with Bush's® Pinto Beans in a rich enchilada sauce.

  • Prep Time

    15 Mins

  • Cook Time

    20 Mins

  • Serves

    4

Two bean and chicken enchiladas on a yellow plate, garnished with lime slices, onion and cilantro

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Ingredients

Serving Size: 4
  • 2 Tbsp olive oil
  • 1 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 can (16 oz) Bush's® Pinto Beans, drained
  • 1 can (15 oz) enchilada sauce
  • 4 (8-inch) tortillas
  • 1 cup shredded Cheddar cheese
  • ¼ cup fresh cilantro, chopped
  • ½ lime, juiced

Optional Toppings

Jalapeños
Red onions
Cotija cheese

Need Ingredients?

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Cooking Instructions

  1. 1
    HEAT

    Heat oil in a 10-inch skillet over medium-high heat.

    • Oil

  2. 2
    BROWN

    Add chicken breast pieces; brown slightly. Add onion and garlic; cook 2 minutes.

    • Chicken

    • Onion

    • Garlic

  3. 3
    MASH

    Place half the beans in a medium bowl, mash gently with a potato masher or the back of a fork. Stir in remaining whole beans.

    • 1 can of beans

  4. 4
    SIMMER

    Add beans and half the enchilada sauce to skillet. Simmer 3-4 minutes.

    • Enchilada sauce

  5. 5
    ASSEMBLE

    Divide mixture evenly onto tortillas. Roll up filled tortillas; return to pan. Pour remaining sauce over rolled tortillas and sprinkle with cheese, cilantro and lime juice

    • Tortillas

    • Cheese

    • Cilantro

    • Lime juice

  6. 6
    COOK

    Cook, covered, over low heat for 10 minutes.

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