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Skillet Enchiladas
with chicken / kale / black beans

Active: 25 min Total: 35 min
Skip the steps involved in classic enchiladas by combining all of the ingredients in a single skillet. To make the dish even more weeknight friendly, everything comes together on the stovetop with a quick finish under the broiler to get a crisp, cheesy topping.


Skillet Enchiladas:
  • Onions, red - 1/4 , diced
  • Tortillas, flour and taco-sized - 6 , chopped into bite-sized pieces
  • Kale, large leaves - 2 , stems discarded and leaves chopped
  • Chicken breasts, boneless and skinless - 1 lb , chopped
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Cilantro leaves - 3 Tbsp , chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Enchilada sauce, mild red (10 oz / 295 mL can) - 2 cans
  • Cheese, monterey jack (sub cheddar) - 6 oz , shredded
  • Sour cream, for serving - 1/4 cup


  1. Onions / Tortillas - Prep as directed. (Can be done up to 5 days ahead)
  2. Kale - Discard stems and finely chop leaves. (Can be done up to 4 days ahead)
  3. Chicken - Chop into bite-sized pieces, season with salt and pepper and tenderize with a fork.
  4. Beans - Drain and rinse.
  5. Cilantro - Chop cilantro.

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  1. Turn on the oven’s broiler.
  2. Heat large oven-safe skillet over medium-high heat. Add first part of oil. To hot oil, add chicken and saute until chicken is golden brown and cooked through, ~4 minutes. Set aside and return skillet to heat.
  3. Add second part of oil to skillet. To hot oil, add onions and kale. Saute until both onions and kale are very tender. Add enchilada sauce, chopped tortillas, beans, chicken and half the cheese to the skillet. Gently stir to combine. Top with remaining half the cheese.
  4. Place skillet under the broiler and cook until cheese is melted and sauce is bubbling, ~3 minutes (watch it closely to prevent burning).
  5. Divide enchiladas between serving bowls and top with sour cream and cilantro. Enjoy!



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