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.
Delicious quick and easy! Bonus for being 2 year old approved!
Fantastic! So glad to hear it – thank you so much for your feedback and recipe rating, Kimberly!
The flavors were good…but my sweet potatoes turned to mush :( Definitely need to try this again. I might dice the sweet potatoes and roast them next time…
Fantastic! The flavours all worked together. Family went for seconds. And said it tasted authentic!
Instead of using taco seasoning, I used chicken taco El Paso seasoning. And couldn’t find green chilies so used canned Rotel original finely chopped tomatoes and green chilies. Along with fresh grape tomatoes.
I made this recipe last night and it was absolutely delicious and so easy to make! I will definitely be making this again soon.
Really really good, we make this once or twice a month!
Are there specific brands of canned black beans or tomato paste (for the enchilada sauce) that you use that are gluten free?
Hi Jena! Bush’s beans are gluten free, and for tomato paste I use Red Gold or Dei Fratelli!
“Interesting, different, great” were the words my husband said after eating this. Just so one knows, I didn’t follow the recipe exactly, as I didn’t have any corn tortillas. I did have some pita bread, which I chopped up and put in the recipe in place of the corn tortillas, and I think that worked just as well as the corn tortillas would have, at least for us. Also, being full-time RVers, we don’t have a broiler, so I sprinkled the cheese on top and put the lid on the pan and melted the cheese that way. It was delicious, so simple, and quick.
I love your recipe! Made it for dinner because it looked so good and it did not disappoint! Your enchilada sauce wasn’t too spicy for us do I added a chopped chipotle to the meal! My hubby and I ate half of it with a small salad! The rest goes into the freezer for a busy day!! Keep those recipes coming!
Tried it tonight, and husband had three helpings. I believe that’s a thumbs up. Will definitely be making again.
Did you get my message? Don’t know if it sent
I loved this recipe. It was quick and easy, along with being delicious. Thank you!
I want to make this tonight and accidentally bought flour tortillas. Think that will work just about the same? I can always leave the tortilla out.
They should work! Just won’t be GF if that’s a need of yours!
This was so easy and so so good! My fiancé loved it too so it’s going into our regular dinner rotation :) thank you for the excellent recipe!
I’m so glad you loved it, Jenn! Thank you so much for your feedback and recipe rating!!
This dish is SO easy, and SO tasty! Everyone I’ve made it for has rave reviews :)
Thank you so much for the great feedback, Jayna! So glad you loved it!