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Chicken and Black Bean Enchiladas baked with melted cheese, sour cream, and green onions.

Chicken and Black Bean Enchiladas

Angela Sellari
Layer up comforting Chicken and Black Bean Enchiladas. This savory recipe combines tender chicken, black beans, and melted cheese in a zesty sauce.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course main
Cuisine Mexican
Servings 12
Calories 172 kcal

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 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 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 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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