I meal planned for the first time in what feels like forever this week and it’s made such a difference in how our afternoon/early evenings have gone. Not only did the little boys and I have extra time to play or go on a walk after naps since I wasn’t staring inside the refrigerator waiting for inspiration to strike, 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 which got a really, REALLY good rating from all three of my guys. This 1 skillet dish was an instant hit!
Chopped chicken sauteed with taco seasoning is tossed with black beans, green chiles, chopped tomatoes, cooked sweet potatoes, enchilada sauce, and chopped corn tortillas then smothered with cheese and broiled until melty. This dish isn’t much to look at – in fact, Ben confessed he was sure he was going to hate it – but we practically fought over the last spoonful. The combination of sweet and creamy potatoes, tart tomatoes, and savory enchilada sauce is heavenly!
Lincoln took a few bites before I asked him what he thought.
“It’s good, Mom!”
“Really??” (Lincoln rarely says anything is good except for salami, spaghetti, and pizza.)
“Really, REALLY good, Mom!”
DAY = MADE.
Cooking Tips
- I tested this recipe with store bought, gluten-free mild enchilada sauce and mild diced green chiles and the heat level was just fine for both little boys. I then made it with my homemade enchilada sauce and it was a bit too spicy for them. Just a head’s up.
- This recipe makes a TON so halve it if you’re cooking for 1 or 2. That said, the leftovers are excellent reheated.
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 2 chicken breasts (14oz) that have been cut into bite-sized pieces and 1 chopped shallot or 1/2 onion then season with 1 Tablespoon taco seasoning and saute until cooked through. I use and recommend my Homemade Large Batch Taco Seasoning.
Next add a 15oz can black beans that have been drained and rinsed, 2oz diced green chiles, 1 cup chopped grape or cherry tomatoes, and 1 large sweet potato that’s been cooked then chopped. You can bake the sweet potato ahead of time or do what I do and 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 – super easy!
Next add 6 gluten-free corn tortillas that have been chopped into 1″ squares plus 1-1/4 cups 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 6oz 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 Skillet Suppers
- Chorizo Sweet Potato, and Black Bean Skillet
- Cheesy Cicken Burrito Skillet
- Beef and Vegetable Enchilada Skillet
- Homemade Crunchy Taco Hamburger Helper
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Black Bean and Sweet Potato Chicken Enchilada Skillet
Description
Black Bean and Sweet Potato Chicken Enchilada Skillet is a healthy, 1 skillet, gluten-free dinner recipe that my entire family (including my 4 year old!) described as "really, REALLY good!"
Ingredients
- 1 large sweet potato
- 1 Tablespoon extra virgin olive oil
- 2 chicken breasts (14oz), cut into bite-sized pieces
- 1 shallot or 1/2 onion, chopped
- 1 Tablespoon taco seasoning
- 15oz can black beans, drained and rinsed
- 1 cup grape or cherry tomatoes, halved or quartered if large
- 2oz diced green chiles (half a 4oz can)
- 6 gluten-free corn tortillas, chopped
- 1-1/4 cups gluten-free enchilada sauce
- 6oz 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
September 23, 2017 – September 29, 2017 – Campagna's Kitchen 09.22.2017
[…] recipe […]
L 09.12.2017
Thanks for sharing your modifications that show how Lincoln is able to eat dishes that include dairy at the end! I am not allergic, but really don’t digest dairy well so it’s nice to see how I can make something that both I and my husband (who loves and can tolerate dairy!) can enjoy! I hope you’ll continue to share!
Eva 09.12.2017
Outstanding! Everyone in the family liked it. Easy to put together ahead of time and scoop out as needed for individual servings. Thanks, Iowa Girl!
Tracy 09.11.2017
I made this last night and it was delicious and super easy! I left out the tomatoes because I don’t care for warm tomatoes and used a full 4 oz. can of green chiles. I can’t wait to have leftovers today!
Kristin 09.11.2017
So glad to hear you were able to make it work for your tastes, Tracy! Thanks so much for the feedback, too!
Estela 09.06.2017
This was so easy to make and VERY tasty. A big hit with the whole family. Thank you!
Kristin 09.08.2017
That’s great to hear, Estela! Thank you so much for your feedback!
Lydia 09.02.2017
Erma gerd. This was, first of all, a snap to make. Second, it was frickin’ delicious. I shared some with a friend and she immediately asked for the recipe. Yet another amazing dish. You’re the best. Keep ’em coming.
Kristin 09.08.2017
Yeahhhh!! Love hearing that, Lydia! Thanks for the great feedback. :)
Denise 08.31.2017
This recipe looks great, can’t wait to try it. Tortillas come in different sizes- approximately what diameter corn tortillas did you use? Thanks!
Kristin 09.08.2017
Hi Denise! I believe the ones I buy are 6″ – the “standard” size ones.
Shana 08.30.2017
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 :)
Kristin 09.08.2017
So happy it was a hit with the kiddos – big win!!
Morgan 08.29.2017
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!
Kristin 09.08.2017
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!
Carlie 08.28.2017
Made this last night and it was great! Putting this in the dinner rotation. Thanks IGE!
Kristin 08.28.2017
Wohoo! So glad to hear it, Carlie – and thanks so much for leaving a rating! :)
Kelli @ Hungry Hobby 08.28.2017
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!
Misty S 08.28.2017
Looks delish!
MH 08.27.2017
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.
Kristin 08.27.2017
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.
Stephanie 09.17.2017
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.
renee 08.26.2017
what do you do with the sweet potato?
Kristin 08.26.2017
Oh my gosh, how did I forget that?! You add it with the black beans, green chiles, etc. Thanks for the heads up, Renee!
Courtney 08.25.2017
What store bought enchilada sauce do you like? I love your homemade enchilada sauce but my kids think it is a little spicy.
Kristin 08.26.2017
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.
Shawna 08.25.2017
if making it without cheese, does it still need to go under the broiler for a few minutes? Making this tonight! Yay!
Kristin 08.26.2017
Nope! You can just scoop right onto plates. :)
Brianna 08.25.2017
This looks soooooo good! Definitely making it tomorrow night- do you think it would work without the chicken?
Kristin 08.25.2017
For sure! I think you might only need about 1 cup enchilada sauce if you were to leave out the chicken!
Noelle 08.25.2017
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?
Kristin 08.25.2017
Oh no, kind of an important ingredient! Just added it – thanks for the heads up, Noelle!
Lisa 08.25.2017
Can’t wait to make this! Random question – what trampoline do you have?
Kristin 08.25.2017
Here’s the one we have:
Melissa 08.25.2017
This looks great and like a comforting and flavorful meal to enjoy! Plus, I love the simple ingredients!