Chicken Black Bean Enchiladas
These Chicken Black Bean Enchiladas are a fiesta of bold flavors and comforting textures, perfect for your next weeknight dinner or family gathering. Packed with seasoned shredded chicken, hearty black beans, and melted cheese, all wrapped in soft tortillas and smothered in a rich enchilada sauce, this dish is irresistibly satisfying. A hint of warm spices like cumin, chili powder, and garlic powder elevate the filling, while the option of adding diced green chilies brings a zesty kick. Ready in just 45 minutes, these enchiladas bake to golden, cheesy perfection and are garnished with fresh cilantro for a vibrant finish. Serve them hot with a dollop of sour cream, creamy guacamole, or a squeeze of lime for a meal that’s bursting with Mexican-inspired flavors. Whether you're new to cooking or a kitchen pro, these enchiladas are easy to prepare and sure to impress!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 1 cup Black beans, drained and rinsed
- 2 cups Shredded cheddar or Mexican blend cheese
- 2 cups Enchilada sauce
- 8 pieces Corn or flour tortillas
- 1 can Diced green chilies (optional)
- 0.25 cup Chopped fresh cilantro
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 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 oil.
In a large mixing bowl, combine the shredded chicken, black beans, 1 cup of shredded cheese, diced green chilies (if using), cumin, garlic powder, chili powder, salt, and black pepper. Mix until well combined.
Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Place a tortilla on a flat surface. Scoop about 1/3 cup of the chicken and black bean mixture onto the center of the tortilla. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are fully covered. Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Remove from the oven and allow to cool for 5 minutes. Garnish with chopped fresh cilantro if desired.
Serve warm with your favorite toppings such as sour cream, guacamole, or a squeeze of lime.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.1 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 489 mg | 38% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 777 mg | 17% | |
*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.
