Easy Chicken & Black Bean Enchiladas Recipe
Easy Chicken & Black Bean Enchiladas Recipe
This is great for meal prep & packed with flavor!
I used to make this dish all the time when I cooked for a few of the Indiana Pacers! They all loved super spicy food. So I would add tons of chili powder and lots of fresh pico for the side, and I always gave them beans and rice as well!
I loved that I would make a big batch and was able to feed a few different mouths with one batch!
This recipe is perfect for a family dinner or meal prep. It keeps really well in the fridge for about 3 days!
Use whatever toppings you like to finish them off. I love using scallions, cilantro, and Greek yogurt (yup, that’s my sour cream substitute)!
Tips & Tricks
The Pico de Gallo is best when it sits for a few hours in the fridge to combine all of the flavors!
If using corn tortillas, I recommend wrapping them in a damp paper towel or hand towel, putting them in the microwave for 30 seconds to become pliable, and then filling them!
Place the rolled tortillas (with the filling) stem side down to allow them to stay together. Sometimes, you can use a toothpick, then make sure to pull it out before it goes in the oven!
You can make homemade enchilada sauce, but I find that using store-bought makes life easier.
You can also use any leftover chicken or a rotisserie chicken from the store, then adding the salsa verde for flavor.
How to Store the Enchiladas
To store enchiladas, place them in an airtight container in the fridge for 4 days.
To freeze enchiladas, place the lid on the container and freeze it for 2 months. Thaw & bake when you are ready to enjoy!
What are your favorite enchilada toppings? Let me know in the comments below!
Grocery List Needed for This Shopping List!
Substitutions are listed next to each ingredient!
Produce
3 roma tomatoes
4 limes
2 cloves garlic
2 bunches of cilantro
1/2 white onion
Meat/Dairy
2 large chicken breasts
2 cups shredded Mexican-blend cheese
Canned Goods
2 cups enchilada sauce, this can be your favorite green enchilada sauce or red (about 20 oz)
1 16 oz jar salsa verde, any salsa would work if you have another one on hand
16 corn or flour tortillas (4 - 7 inches)
1 tablespoon avocado oil or olive oil
1 can of black beans
Spices/Seasoning
1/4 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes or chili powder (optional)
Here are the appliances and cookware you’ll need for this recipe:
Oven preheated to 400F with 9x13 baking dish
1x burner on the stove
Small stockpot, with lid (for boiling chicken)
2x forks or hand mixer (for shredding chicken)
1x chefs knife
1x large bowl
How to Make Chicken & Black Bean Enchiladas
Pre-heat oven to 400 degrees Fahrenheit.
Prepare your shredded chicken by heating 1 tablespoon of oil in a pot over medium heat. Sear chicken on both sides for about 3 minutes. Pour the jar of salsa verde over the chicken. Cover and let it boil for 10-15 minutes.
Remove the cooked chicken from the pot. Shred with a fork. Pour it back into the pot, add pepper and red pepper flakes. Mix until combined.
Assemble the enchiladas by preparing your 13x9 oven-safe baking dish.
Fill the center of each tortilla with about 1/4 cup shredded chicken, add a few black beans, and sprinkle cheese inside. Roll it up and place it on the baking sheet, seam down (so it doesn’t roll open).
Continue filling until all of the chicken is used up & the pan is complete.
Add about 1 cup of enchilada sauce to the top of the enchiladas to coat the tortillas.
Add the juice of 2 limes to the top.
Sprinkle with your preferred amount of cheese.
Cover with aluminum foil (making sure not to press down on the enchiladas).
Bake for 20 minutes, until the cheese is melted. Remove the foil and bake for another 2 minutes.
Allow the enchiladas to sit for 10 minutes before digging in! Serve with your favorite toppings!
Pico de Gallo
Chop all ingredients and add them into a medium bowl. Stir to combine & add more flavoring if desired. Serve with the enchiladas or as a dip to tortilla chips!
FAQ
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Baking the Chicken & Black Bean Enchiladas typically takes about 40 minutes. However, the total time may vary depending on your oven and the size of your casserole dish. It's always a good idea to keep an eye on them and check for a golden brown color and bubbling cheese to ensure they are cooked to perfection.
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This recipe makes approximately 6-8 servings. It's perfect for feeding a hungry family or for meal prepping for the week ahead. Depending on your needs, you can easily adjust the quantities to make more or less.
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Vegetarian Option: If you prefer a vegetarian version, you can omit the chicken and use additional black beans or add vegetables like bell pepper, onion, or sweet potato.
Tortilla Choice: You can use either corn or flour tortillas for this recipe, depending on your preference. Corn tortillas will give a more traditional flavor, while flour tortillas will provide a softer texture.
Enchilada Sauce: The recipe calls for store-bought enchilada sauce, but you can also make your own enchilada sauce if you prefer. There are many amazing recipes that use ingredients like tomato sauce, tomato paste, chili powder, garlic powder, and chicken broth.
Cheese Options: The recipe suggests using shredded Mexican-blend cheese, but you can also use other types of shredded cheese like cheddar, Monterey Jack, or Colby Jack.
Toppings: The toppings for the enchiladas are customizable based on your preferences. Some popular options include homemade pico de gallo, sour cream or Greek yogurt, chopped scallions or green onions, and fresh cilantro.
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The type of sauce used in Chicken & Black Bean Enchiladas can be either green or red enchilada sauce. You can use your favorite store-bought sauce or even make your own homemade sauce if you have the time and ingredients. Both green and red enchilada sauce add a delicious flavor to the enchiladas and perfectly complements the chicken and black bean filling. Whether you prefer a tangy and slightly spicy green sauce or a rich and savory red sauce is up to you!
These easy chicken enchiladas are a delicious, healthy recipe that's perfect if you're in the mood for Mexican food, but want to make healthier enchiladas. With the combination of simple ingredients like chicken, canned black beans, and enchilada sauce, these tasty enchiladas will surely become a favorite with your whole family.
Easy Chicken & Black Bean Enchiladas Recipe
Ingredients
- 2 cups enchilada sauce, this can be your favorite sauce green or red (about 20 oz)
- 16 corn or flour tortillas (4 - 7 inches)
- 2 cups shredded Mexican-blend cheese
- 1 bunch of cilantro
- 2 limes
- 1 can of black beans
- 2 large chicken breasts
- 1 tablespoon avocado oil or olive oil
- 1 16 oz jar salsa verde, any salsa would work if you have another one on hand
- 1/4 cup cilantro, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes or chili powder (optional)
- 3 roma tomatoes
- 1/2 white onion, minced
- 1/2 cup cilantro, chopped
- 2 limes, juiced
- 2 cloves garlic, minced
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Homemade Pico
- Sour cream or greek yogurt
- Chopped scallions/green onion
- Chopped cilantro
Instructions
- Preheat the oven at 400 degrees Fahrenheit.
- Prepare your shredded chicken by heating 1 tablespoon of oil in a pot over medium heat, sear chicken on both sides for about 3 minutes. Pour the jar of salsa verde over the chicken. Cover and let it boil for 10-15 minutes.
- Remove the cooked chicken from the pot. Shred with a fork. Pour it back into the pot, add pepper and red pepper flakes. Mix until combined.
- Assemble the enchiladas by preparing your 13x9 oven safe baking dish.
- Fill tortillas with about 1/4 cup cup shredded chicken, add a few black beans and sprinkle cheese inside. Roll it up and place it in the baking sheet, seam down (so it doesn’t roll open).
- Continue filling until all of the chicken is used up & the pan is complete.
- Add about 1 cup enchilada sauce to the top to coat the tortillas.
- Add the juice of 2 limes to the top.
- Sprinkle with your preferred amount of cheese.
- Cover with aluminum foil (making sure not to press down on the enchiladas).
- Bake for 20 minutes, until the cheese is melted. Remove the foil and bake for another 2 minutes.
- Allow the enchiladas to sit for 10 minutes before digging in! Serve with your favorite toppings!
- Chop all ingredients and add them into a bowl. Stir to combine & add more flavoring if desired. Serve with the enchiladas or as a dip to chips!
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