Meals With Maria

Easy and Pantry Friendly Black Bean Chicken Enchiladas

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black bean chicken enchiladas in a baking dish topped with scallions, cilantro, and avocado

These black bean chicken enchiladas are the perfect use for leftover shredded chicken or even a rotisserie. Low ingredient, easy to assemble, they are sure to become a family favorite in your house!

Why You’ll Love This Recipe

  • Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for both beginner and seasoned cooks.
  • Flavorful and Filling: The combination of shredded chicken, black beans, and green chilis wrapped in saucy tortillas and topped with melted cheddar is a sure winner.
  • Versatile: You can customize the spice level and toppings to suit your taste, making it a versatile dish for any occasion.

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Ingredients

  • 2 cups shredded chicken
  • 1 can black beans, drained and rinsed
  • 1 can green chilis
  • 1 large can enchilada sauce (divided)
  • 8-10 flour tortillas
  • 2 cups shredded cheddar cheese
  • Sour cream and salsa for topping

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, black beans, and green chilis.
  3. Pour 1/4 of the large can of enchilada sauce into the bottom of a 13×9 inch baking dish.
  4. Pour the remaining enchilada sauce into a shallow bowl or casserole dish.
  5. Dip each flour tortilla in the enchilada sauce to coat them thoroughly.
  6. Fill each tortilla with an equal amount of the chicken and black bean mixture, then sprinkle with a little shredded cheddar cheese.
  7. Roll up the tortillas and place them seam side down in the baking dish.
  8. Pour any remaining enchilada sauce over the top of the rolled tortillas.
  9. Sprinkle the remaining shredded cheddar cheese evenly over the enchiladas.
  10. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  11. Remove from the oven and let cool slightly before serving.
  12. Top with sour cream and salsa before serving.

These Black Bean Chicken Enchiladas are sure to become a favorite in your household. They are hearty, flavorful, and perfect for any night of the week. Give them a try, and let me know how you like them in the comments below!

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    black bean chicken enchiladas in a baking dish topped with scallions, cilantro, and avocado

    Black Bean Chicken Enchiladas

    • Author: Maria
    • Total Time: 30 minutes
    • Yield: 8–10 enchiladas 1x
    Print Recipe

    Description

    Enjoy the savory and spicy flavors of Black Bean Chicken Enchiladas, a simple yet delicious dish perfect for family dinners. This recipe features shredded chicken mixed with black beans and green chilis, all wrapped in sauce-drenched flour tortillas, topped with cheddar cheese, and baked to perfection. Serve with sour cream and salsa for a mouthwatering meal that will have everyone asking for seconds.

    Ingredients

    Scale
    • 2 cups shredded chicken
    • 1 can black beans, drained and rinsed
    • 1 can green chilis
    • 1 large can enchilada sauce (divided)
    • 8–10 flour tortillas
    • 2 cups shredded cheddar cheese
    • Sour cream and salsa for topping

    Instructions

    • Preheat oven to 375°F (190°C).
    • Mix shredded chicken, black beans, and green chilis in a bowl.
    • Spread 1/4 can of enchilada sauce on the bottom of a 13×9 inch baking dish.
    • Pour remaining enchilada sauce into a shallow bowl. Dip each tortilla in sauce.
    • Fill tortillas with chicken mixture and cheese, roll up, and place seam side down in the dish.
    • Pour leftover sauce on top and sprinkle with remaining cheese.
    • Bake for 20 minutes until cheese is melted.
    • Serve topped with sour cream and salsa.

    Notes

    You can use canned chicken or even omit the chicken all together and use a second can of black beans!

    • Prep Time: 10
    • Cook Time: 20

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