Black Bean Chicken Enchiladas
Indulge in the bold, irresistible flavors of these Black Bean Chicken Enchiladas—a perfect weeknight dinner that's hearty, cheesy, and bursting with Mexican-inspired goodness! This easy-to-make recipe combines tender, shredded chicken and protein-packed black beans with a blend of spices, all wrapped in soft flour tortillas and smothered in rich red enchilada sauce. With a bubbly layer of melted cheddar and Monterey Jack cheeses on top, every bite is pure comfort. The optional garnish of fresh cilantro and green onions adds a vibrant finishing touch. Ready in under an hour, these enchiladas are the ultimate crowd-pleaser, perfect for hearty family meals or casual dinner parties. Great for fans of Tex-Mex cuisine, this dish is guaranteed to become a regular on your dinner menu!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 1 cup Canned black beans, drained and rinsed
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 2 cups Red enchilada sauce
- 8 pieces Flour tortillas (soft, 8-inch)
- 2 tablespoons Chopped cilantro (optional, for garnish)
- 2 tablespoons Sliced green onions (optional, for garnish)
- 0.5 teaspoons Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 tablespoon Cooking spray or oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
In a large mixing bowl, combine the shredded chicken, black beans, 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, salt, ground cumin, and garlic powder. Mix thoroughly.
Spread 1/2 cup of the enchilada sauce evenly on the bottom of the prepared baking dish.
Spoon about 1/3 cup of the chicken and bean filling onto the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish. Repeat until all the tortillas are filled and arranged in the dish.
Pour the remaining 1.5 cups of enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered to prevent them from drying out during baking.
Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top of the sauced enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Once removed from the oven, let the enchiladas cool for 5 minutes. Garnish with chopped cilantro and sliced green onions, if desired.
Serve warm and enjoy your delicious Black Bean Chicken Enchiladas!
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 8735 mg | 380% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 16.7 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2524 mg | 194% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 758 mg | 16% | |
*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.
