Layered Chicken and Black Bean Enchiladas
Transform your weeknight dinner routine with these irresistible Layered Chicken and Black Bean Enchiladas! This crowd-pleasing casserole combines tender, seasoned shredded chicken, hearty black beans, and a zesty homemade spice blend, all layered between soft corn tortillas and smothered in rich enchilada sauce. A generous sprinkling of melted Mexican cheese blend ties it all together for a cheesy, gooey finish. Baked to bubbly perfection in just over half an hour, this dish is bursting with bold flavors, fragrant spices, and fresh cilantro. Perfectly customizable with garnishes like creamy sour cream and buttery avocado, these enchiladas deliver comfort food with a Tex-Mex twist. Great for feeding a family or meal prepping for the week, this recipe is a must-try for anyone craving a flavorful, easy-to-make dinner.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1 can Black beans
- 2 cups Enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Shredded Mexican cheese blend
- 1 medium Yellow onion
- 2 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro
- 0.5 cup Sour cream (for garnish)
- 1 piece Diced avocado (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Drain and rinse the canned black beans. Set them aside.
Dice the onion and mince the garlic cloves.
Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
Add the cooked shredded chicken to the skillet along with cumin, chili powder, salt, and black pepper. Stir well to coat the chicken evenly in the seasonings. Cook for an additional 2-3 minutes.
Remove the skillet from heat and gently fold in the black beans and chopped cilantro. Set the filling mixture aside.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Place 4 corn tortillas in a single layer over the sauce, slightly overlapping if necessary.
Spread half of the chicken and black bean mixture over the tortillas, then sprinkle 2/3 cup of shredded cheese on top.
Drizzle 1/2 cup of enchilada sauce over the cheese layer.
Repeat the layering process: another 4 tortillas, the remaining half of the chicken and black bean mixture, 2/3 cup of shredded cheese, and 1/2 cup of enchilada sauce.
Finish with a final layer of 4 tortillas, the remaining enchilada sauce, and the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Let the enchiladas rest for 5 minutes before slicing and serving.
Garnish with sour cream, diced avocado (if using), and extra fresh cilantro. Serve warm and enjoy!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.3 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 397 mg | 31% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 671 mg | 14% | |
*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.
