Ingredients for Easy Chicken Black Bean Enchiladas
- 3/4 lb cooked chicken breast
- as needed for greasing
- not specified in recipe
- 1/2 teaspoon ground cumin
- not specified in recipe
- 1 (15 ounce) can black beans
- 1 cup shredded cheddar cheese
- 12 corn tortillas
- 1 cup enchilada sauce
- 1 (10 ounce) can diced tomatoes with green chilies
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- salt to taste
- pepper to taste
- fresh cilantro for garnish, if desired
- sour cream for garnish, if desired
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How to Make Easy Chicken Black Bean Enchiladas
- Preheat your oven to 375°F (190°C).
- In a large bowl, shred 3/4 lb cooked chicken (about 2 cups shredded).
- 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.
- 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.
- Lightly grease a 9x13 inch baking dish.
- Warm 12 corn tortillas according to package directions. Fill each tortilla with about 1/4 cup of the chicken and black bean mixture.
- Roll up the tortillas and place them seam-down in the prepared baking dish.
- Pour the remaining enchilada sauce over the enchiladas.
- Top with 1 cup shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- 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