Spicy Black Bean Chicken Enchiladas
Spice up your dinner table with these irresistible Spicy Black Bean Chicken Enchiladas, a crowd-pleasing fusion of bold flavors and creamy textures! This easy-to-make recipe combines tender shredded chicken, protein-packed black beans, and zesty green chilies, all wrapped in soft flour tortillas and smothered in tangy enchilada sauce. Seasoned with fragrant cumin, chili powder, and garlic, and topped with a generous layer of gooey melted Mexican blend cheese, these enchiladas are baked until perfectly bubbly and golden. Ideal for weeknight dinners or festive gatherings, they come together in just 45 minutes and are customizable with fresh cilantro and a dollop of sour cream for added flair. A perfect choice for anyone craving a vibrant, Tex-Mex-inspired comfort food dish!
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Recipe Information
Ingredients
- 2 cups (shredded) Cooked chicken breast
- 1 can (15 oz, drained and rinsed) Black beans
- 1 can (4 oz, diced) Green chilies
- 1 small (diced) Red onion
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Enchilada sauce
- 8 small (6-8 inches) Flour tortillas
- 2 cups Shredded Mexican blend cheese
- 0.25 cup (chopped, optional garnish) Fresh cilantro
- 0.5 cup (optional topping) Sour cream
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.
In a large mixing bowl, combine the shredded chicken, black beans, diced green chilies, diced red onion, ground cumin, chili powder, garlic powder, salt, and black pepper.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Place a tortilla on a clean surface. Spoon about 1/3 cup of the chicken and black bean filling 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 rolled tortillas, making sure they are completely covered.
Sprinkle the shredded Mexican blend cheese evenly over the top of the 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 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro, if desired.
Serve warm with sour cream on the side, if desired. Enjoy!
Nutrition Facts
Calories |
3031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 10282 mg | 447% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 25.1 g | ||
| Protein | 215.5 g | 431% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2565 mg | 197% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 919 mg | 20% | |
*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.
