Easy Chicken Black Bean Enchiladas
Satisfy your Tex-Mex cravings with these Easy Chicken Black Bean Enchiladas—a comforting, flavor-packed dinner that comes together in just 40 minutes! Featuring tender shredded chicken, protein-rich black beans, and a zesty blend of salsa, cumin, and garlic, this recipe is a fiesta of textures and spices. Wrapped in soft flour tortillas, smothered with rich enchilada sauce, and topped with gooey melted Mexican cheese, these enchiladas are baked to perfection in a single dish. Perfect for busy weeknights, this family-friendly meal is as easy to make as it is delicious. Serve with a dollop of sour cream and a sprinkle of fresh cilantro for a restaurant-quality finish. Whether you're cooking for your family or impressing dinner guests, these enchiladas are guaranteed to be a hit!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 1 can Black beans, drained and rinsed
- 1.5 cups Salsa
- 2 cups Shredded Mexican blend cheese
- 8 pieces Flour tortillas (8-10 inch size)
- 1.5 cups Enchilada sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 2 tablespoons Chopped cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C), and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the shredded chicken, black beans, 1 cup of salsa, 1 cup of shredded cheese, cumin, and garlic powder. Mix well to evenly distribute the ingredients.
Spread 1/4 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Lay out a tortilla on a clean surface. Spoon about 1/3 cup of the chicken and black bean mixture onto the center of the tortilla. Roll it up 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 tortillas in the baking dish, making sure to cover all edges to prevent the tortillas from drying out.
Sprinkle the remaining 1 cup of shredded cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let the enchiladas rest for 5 minutes before serving.
Garnish with chopped cilantro if desired, and serve with sour cream on the side. Enjoy your easy chicken black bean enchiladas!
Nutrition Facts
Calories |
3645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 8859 mg | 385% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 34.7 g | ||
| Protein | 264.6 g | 529% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2445 mg | 188% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 4376 mg | 93% | |
*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.
