Creamy Chicken Black Bean Enchiladas
Indulge in the comforting flavors of these Creamy Chicken Black Bean Enchiladas—a hearty, family-friendly dish that combines tender shredded chicken, protein-rich black beans, and a luscious cream cheese filling. Wrapped in soft flour tortillas and topped with a generous layer of enchilada sauce and gooey melted cheese, this recipe strikes the perfect balance of creamy, zesty, and savory. Seasoned with aromatic spices like garlic powder, chili powder, and cumin, each bite delivers a fiesta of flavors. Ready in under an hour, this 9x13-inch baking dish of Tex-Mex goodness is easy to prepare and perfect for busy weeknights or casual gatherings. Serve with a sprinkle of fresh cilantro and transform your dinner routine with this irresistible enchilada dish.
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Recipe Information
Ingredients
- 2 large pieces boneless, skinless chicken breasts
- 1 can (15 oz) black beans
- 8 oz cream cheese
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese
- 1 can (10 oz) enchilada sauce
- 8 large pieces flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add olive oil. Season the chicken breasts with salt, pepper, garlic powder, chili powder, and cumin, then cook them in the skillet for 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and shred with two forks.
Drain and rinse the black beans, then mix them with the shredded chicken in a large bowl.
In a separate bowl, combine cream cheese, sour cream, and 1 cup of shredded Mexican blend cheese. Microwave for 30-60 seconds, or until softened, and stir until smooth.
Add the cream cheese mixture to the chicken and black bean mixture. Stir until well combined.
Lightly grease a 9x13-inch baking dish. Spread 2-3 tablespoons of enchilada sauce along the bottom of the dish.
Spoon about 1/2 cup of the chicken mixture onto each tortilla, then roll it up tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the tortillas, making sure they are well coated. Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the enchiladas cool slightly. Garnish with fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
4231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.7 g | 315% | |
| Saturated Fat | 136.7 g | 683% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 10067 mg | 438% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 32.4 g | ||
| Protein | 246.7 g | 493% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2965 mg | 228% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1857 mg | 40% | |
*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.
