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
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2 cups shredded organic chicken (leftover or rotisserie chicken works great)
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1 can organic black beans, drained and rinsed
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1 can organic diced green chilis
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1 cup homemade enchilada sauce (or a high-quality store-bought version, check for no added sugars or chemicals)
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8–10 homemade sourdough tortillas (or Siete brand gluten-free tortillas)
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2 cups shredded grass-fed cheddar (like Kerrygold or Organic Valley)
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Sour cream or grass-fed Greek yogurt for topping
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Salsa, cilantro, diced scallions, sliced fresh jalapeños, and homemade pico de gallo for extra flavor
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