Chicken and Black Bean Enchiladas

By Angela Sellari Jump to Recipe

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!

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

Instructions:

Step 1: Preheat oven to 350 degrees. Spread 1⁄4 cup enchilada sauce into bottom of 9×13 baking dish.

Step 2: In a large bowl, combine chicken through cumin. Stir well.

Step 3: Spoon chicken mixture into tortillas and roll. Place in prepared baking dish. Repeat for all 6 tortillas.

Step 4: Spoon remaining enchilada sauce on top of tortillas. Top with shredded cheese.

Step 5: Bake for 15­20 minutes or until heated through and cheese is melted.

Step 6: For freezer: Prepare through step 4. Press plastic wrap on top of cheese. Cover with foil. Freeze.

Step 7: 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?

Chicken and Black Bean Enchiladas

Angela Sellari

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.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course main

Cuisine Mexican

Servings 12

Calories 172 kcal

Ingredients

  

1x2x3x

• 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 teaspoon chili powder
• 1 teaspoon 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 9×13 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 15­ or 20 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.

Nutrition

Calories: 172kcalCarbohydrates: 24gProtein: 9gFat: 4gSaturated Fat: 2gSodium: 472mgFiber: 3g

Keyword Chicken and Black Bean Enchiladas

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