Easy Chicken Black Bean Enchiladas Recipe

Spice up your weeknight dinner with these incredibly flavorful and easy chicken black bean enchiladas! Perfect for using leftover chicken or black beans, this recipe is a crowd-pleaser guaranteed to impress even the pickiest eaters. Silently devoured seconds are a common occurrence – trust us! Get ready for a fiesta of taste in just 45 minutes.

Prep Time 20 mins
Cook Time 45 mins
Calories 486.3 kcal
Protein 61g
Rating 4.6 (5 Reviews)
Easy Chicken Black Bean Enchiladas 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Chicken Black Bean Enchiladas

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How to Make Easy Chicken Black Bean Enchiladas

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, shred 3/4 lb cooked chicken (about 2 cups shredded).
  3. Open and drain one 15-ounce can of black beans. Roughly mash half of them with a fork, leaving the other half whole for texture.
  4. In a separate bowl, combine the shredded chicken, mashed and whole black beans, 1 (10 ounce) can of diced tomatoes and green chilies (undrained), 1 cup of your favorite enchilada sauce, 1/2 cup chopped onion, 1 teaspoon chili powder, 1/2 teaspoon cumin, and salt and pepper to taste.
  5. Lightly grease a 9x13 inch baking dish.
  6. Warm 12 corn tortillas according to package directions. Fill each tortilla with about 1/4 cup of the chicken and black bean mixture.
  7. Roll up the tortillas and place them seam-down in the prepared baking dish.
  8. Pour the remaining enchilada sauce over the enchiladas.
  9. Top with 1 cup shredded cheddar cheese.
  10. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  11. Let stand for 5-10 minutes before serving. Garnish with fresh cilantro and sour cream if desired.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

5g

Fat

51g

Carbs

13g