This Chicken and Black Bean Enchiladas recipe has a great south-of-the-border flavor, and comes together quickly. It’s a great Mexican dish to make on a busy weeknight.
I have loved Mexican food for as long as I can remember. I get so excited over things like a really good bowl of guacamole, or enchiladas or tacos. In fact, although the Nashville airport is a bit closer, I always fly into Chattanooga when I visit my son in Tennessee, just so we can stop by the Big River Grille & Brewing Works for my favorite steak tacos. Good Mexican food is the stuff of my dreams.
Unlike my Chicken Enchiladas with White Sauce, these enchiladas are covered with a flavorful and more traditional enchilada sauce. I don’t think I could choose a favorite between these two recipes. They are both so delicious.
You’ll be glad to learn that this enchilada recipe freezes really well. You can cook up a couple of pans on the weekend to enjoy later in the month. A good freezer meal is worth it’s weight in gold. You’ll probably also like this freezer lasagna recipe. But today I’m serving up Chicken and Black Bean Enchiladas!
Chicken and Black Bean Enchiladas
Ingredients:
1 cup shredded cooked chicken
1 cup salsa
1 cup black beans
1 green pepper, diced
1 cup Spanish rice
1⁄2 onion, diced
1⁄2 tsp chili powder
1 tsp cumin
6 tortillas
1 1⁄2 cup enchilada sauce
1 cup shredded cheese
Directions:
1) Preheat oven to 350 degrees. Spread 1⁄4 cup enchilada sauce into bottom of 9×13 baking dish.
2) In a large bowl, combine chicken through cumin. Stir well.
3) Spoon chicken mixture into tortillas and roll. Place in prepared baking dish. Repeat for all 6 tortillas.
4) Spoon remaining enchilada sauce on top of tortillas. Top with shredded cheese.
5) Bake for 1520 minutes or until heated through and cheese is melted.
For freezer: Prepare through step 4. Press plastic wrap on top of cheese. Cover with foil. Freeze.
To cook from frozen: remove plastic wrap and cover with foil. Bake at 350 degrees for 45 minutes. Remove foil and cook for an additional 5 minutes.
Doesn’t that look delicious?
Chili Mac Casserole | Cheeseburger Soup | Taco Tater Tot Casserole
Chicken and Black Bean Enchiladas
Ingredients
- 1 cup shredded cooked chicken
- 1 cup salsa
- 1 cup black beans
- 1 green pepper diced
- 1 cup Spanish rice
- 1 ⁄2 onion diced
- 1 ⁄2 tsp chili powder
- 1 tsp cumin
- 6 to rtillas
- 1 1 ⁄2 cup enchilada sauce
- 1 cup shredded cheese
Instructions
- Preheat oven to 350 degrees. Spread 1⁄4 cup enchilada sauce into bottom of 9x13 baking dish.
- In a large bowl, combine chicken through cumin. Stir well.
- Spoon chicken mixture into tortillas and roll. Place in prepared baking dish. Repeat for all 6 tortillas.
- Spoon remaining enchilada sauce on top of tortillas. Top with shredded cheese.
- Bake for 1520 minutes or until heated through and cheese is melted.
- For freezer: Prepare through step 4. Press plastic wrap on top of cheese. Cover with foil. Freeze.
- To cook from frozen: remove plastic wrap and cover with foil. Bake at 350 degrees for 45 minutes. Remove foil and cook for an additional 5 minutes.
You might also enjoy:
Creamy Baked Chicken Fajitas Casserole
Slow Cooker Salsa Verde Beef Enchiladas
That looks so yummy! We love to have Taco Tuesday every Tuesday. Although these aren’t taco, they will be making an appearance!
When my boys were longer, they called enchiladas ‘ninja-lottas’. So of course – we still do. I will try your version. Looks amazing!
I am going to try this recipe. Looks so good!
this is amazing – my 4 kids would eat it for sure!