Black Bean and Sweet Potato Chicken Enchilada Skillet is a healthy, gluten-free dinner recipe that your entire family will love!
I recently meal planned for the first time in forever and its made such a difference in how dinnertime has been going (shocker!)
Not only have we had extra time to play or go on a walk after afternoon naps, but I was also able to try a few new recipes instead of our ol’ standbys, like Black Bean and Sweet Potato Chicken Enchilada Skillet.
This 1 skillet dish was an instant hit!
Chopped chicken seasoned with taco seasoning is tossed with black beans, green chiles, chopped tomatoes, sweet potatoes, enchilada sauce, and chopped corn tortillas then smothered with cheese and broiled until melty.
The combination of sweet and creamy potatoes, tart tomatoes, and savory enchilada sauce is heavenly!
Pin this now to find it later
Pin ItMy oldest took a few bites before I asked him what he thought.
“It’s good, Mom!”
“Really??” (He rarely says anything is good except for salami, spaghetti, and pizza.)
“Really, REALLY good, Mom!”
DAY = MADE.
Ready to dig into this deliciousness?
How to Make This Recipe
Start by heating a drizzle of extra virgin olive oil in a large, 12″ skillet over medium-high heat. Add chopped chicken breasts plus chopped shallots or onions then season with taco seasoning and saute until cooked through.
I like using my Homemade Large Batch Taco Seasoning or single-serve Easy Taco Seasoning recipe.
Next add a canned black beans that have been drained and rinsed, canned diced green chiles, chopped tomatoes, and a large sweet potato that’s been cooked then chopped.
Recipe Tip
Bake the sweet potato ahead of time or cook it quickly in the microwave. Pierce the sweet potato all over with a knife or fork then microwave in 2 minute increments, flipping after each increment, until a skewer can be easily inserted into the center. Peel the skin away then chop.
Next add gluten-free corn tortillas that have been chopped into 1″ squares plus homemade Gluten Free Enchilada Sauce. Turn the heat down to medium then gently fold all the ingredients together until they’re heated through.
Last step is to sprinkle the top with shredded Mexican cheese blend then pop under the broiler until melted.
Scoop the skillet enchiladas onto plates or into bowls then top with a sprinkling of green onions, or chopped cilantro would be super too. Either way, you are going to ADORE this easy, cheesy, really (REALLY!) good 1 skillet dish! Enjoy!
More Tex-Mex Favorites
- Beef Enchiladas
- Cheese Enchiladas with Red Sauce
- Chorizo Sweet Potato, and Black Bean Skillet
- Cheesy Cicken Burrito Skillet
- Beef and Vegetable Enchilada Skillet
- Chicken Enchiladas with Red Sauce
- Homemade Crunchy Taco Hamburger Helper
Equipment
Ingredients
- 1 large sweet potato
- 1 Tablespoon extra virgin olive oil
- 2 chicken breasts, ~1lb, cut into bite-sized pieces
- 1 shallot or 1/2 onion, chopped
- 1 Tablespoon taco seasoning
- 15 oz can black beans, drained and rinsed
- 1 cup grape or cherry tomatoes, halved or quartered if large
- 2 oz diced green chiles
- 6 gluten free corn tortillas, chopped
- 1-1/4 cups gluten free red enchilada sauce
- 6 oz shredded Mexican Cheese Blend
Directions
- Pierce sweet potato all over with a fork or sharp knife then microwave for 2 minutes. Flip then microwave for 2 more minutes. Keep flipping and cooking for 2 minutes per side until you can easily pierce into the center with a skewer. Set aside to cool. Once cool enough to handle, peel away skin from sweet potato then dice and set aside. Can be done a day ahead of time.
- Preheat broiler then heat extra virgin olive oil in a large, 12” skillet over medium-high heat. Add chicken and shallot or onion then season with taco seasoning and saute until cooked through. Turn heat down to medium then add cooked sweet potatoes, black beans, tomatoes, green chilis, enchilada sauce, and tortillas then fold and simmer until everything is heated through. Sprinkle with cheese then place under the broiler to melt. Scoop into bowls then serve.
Notes
- Adapted from Recipe Runner.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
You are a GENIUS! I never would have thought of adding sweet potato to something like this. I used leftover rotisserie chicken, added frozen corn and instead of using the broiler I placed a lid on the pan for a few minutes after adding cheese to let it melt. This was delicious and both my 17 month old and 3 year old loved it! Thanks for another great recipe :)
So happy it was a hit with the kiddos – big win!!
I made this last night and it was really wonderful! I prepped the meal in the morning, let it cool, and then put it (in the skillet) in the fridge. I heated it up in the oven & then put the cheese on before putting it under the broiler. I did leave out the tortilla strips, I’m really trying hard to get my diet back on track and didn’t think they were strictly necessary. It turned out wonderfully & we’re having the leftovers for dinner tonight!
So glad to hear it, Morgan! I also tried it without the strips while recipe testing and loved it that way too. Happy you were able to make it work for you!
Made this last night and it was great! Putting this in the dinner rotation. Thanks IGE!
Wohoo! So glad to hear it, Carlie – and thanks so much for leaving a rating! :)
One pan skillets are the best!!!!!! I mean what’s better than only have one cooking dish to clean up?????? #hatedishes Love any kind of Mexican food ever!
Looks delish!
Made this today and we enjoyed it – though the kids weren’t too sure. We wanted the chicken shredded, or in smaller pieces, so we could get chicken in more bites. I love the one-skillet convenience but might need to shred the chicken next time.
Thanks for your feedback, MH! I cut my chicken pretty small so it was the same size as the sweet potato and tortillas, so as you said, maybe you could shred next time or just mince a littler smaller.
When we want small pieces of chicken, like for chicken lo mein, or something we put it through the food chopper before cooking it. Might be quicker than shredding the chicken.
what do you do with the sweet potato?
Oh my gosh, how did I forget that?! You add it with the black beans, green chiles, etc. Thanks for the heads up, Renee!
What store bought enchilada sauce do you like? I love your homemade enchilada sauce but my kids think it is a little spicy.
Hatch and La Victoria are two GF brands I’ve tried and liked! Another option isto use mild chili powder in homemade and/or dial back the amount of chili powder to lower the heat level.
if making it without cheese, does it still need to go under the broiler for a few minutes? Making this tonight! Yay!
Nope! You can just scoop right onto plates. :)
This looks soooooo good! Definitely making it tomorrow night- do you think it would work without the chicken?
For sure! I think you might only need about 1 cup enchilada sauce if you were to leave out the chicken!
Looks great! I’m going to make this next week. I was just making my grocery list – I think you might have left the enchilada sauce off of the ingredient list?
Oh no, kind of an important ingredient! Just added it – thanks for the heads up, Noelle!
Can’t wait to make this! Random question – what trampoline do you have?
Here’s the one we have:
This looks great and like a comforting and flavorful meal to enjoy! Plus, I love the simple ingredients!