Black Bean and Chicken Enchiladas
Transform your weeknight dinner routine with these irresistible Black Bean and Chicken Enchiladas, a flavorful blend of tender shredded chicken, hearty black beans, and zesty spices all wrapped up in soft tortillas. Smothered in rich enchilada sauce and topped with gooey melted cheese, this recipe brings authentic Mexican-inspired comfort food to your table in just 45 minutes. Perfect for meal prep or an easy family dinner, these enchiladas are customizable with your choice of flour or corn tortillas and optional garnishes like fresh cilantro and sour cream. Whether you're feeding a crowd or looking for leftovers that reheat beautifully, this dish is a guaranteed hit.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast (shredded)
- 1 can (15 ounces) Black beans (drained and rinsed)
- 2 cups Enchilada sauce (divided)
- 2 cups Shredded cheese (cheddar or Mexican blend, divided)
- 8 pieces Tortillas (flour or corn)
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.25 cup Fresh cilantro (chopped, optional for garnish)
- 0.5 cup Sour cream (optional for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional minute.
Stir in the cumin, chili powder, salt, and pepper. Then add the shredded chicken and black beans. Mix until well combined and heated through. Remove from heat.
Spread 1/2 cup of the enchilada sauce across the bottom of a 9x13-inch baking dish.
Lay a tortilla flat and spoon about 1/4 cup of the chicken and black bean mixture into the center. Sprinkle with a small amount of shredded cheese, then roll tightly.
Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining shredded cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.
Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1675 mg | 73% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 6.3 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 564 mg | 43% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
