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Effortless Chicken Black Bean Enchiladas in 30 Minutes Flat

chicken black bean enchiladas
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Easy chicken black bean enchiladas baked with red enchilada sauce and melted cheese, perfect for a weeknight Mexican dinner.

Ingredients

Scale
  • 2 cups shredded cooked chicken
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup diced onion (optional)
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 small flour tortillas (or corn tortillas)
  • 2 cups red enchilada sauce (store-bought or homemade)
  • Chopped cilantro, for topping

Instructions

  1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
  2. In a bowl, mix shredded chicken, black beans, 1 cup cheddar, onion (if using), cumin, chili powder, garlic powder, salt, and pepper.
  3. Spread 1/2 cup enchilada sauce on the bottom of the baking dish.
  4. Fill each tortilla with the chicken-bean mixture, roll tightly, and place seam-side down in the dish.
  5. Pour remaining enchilada sauce evenly over the rolled tortillas.
  6. Sprinkle the remaining 1/2 cup cheddar on top.
  7. Bake 20–25 minutes, until hot and bubbly and the cheese is melted.
  8. Top with chopped cilantro and serve warm.

Notes

  • For a spicier version, add diced jalapeños to the filling.
  • Leftovers can be refrigerated for up to 3 days.
  • Use corn tortillas for a gluten-free option.

Nutrition

Keywords: chicken black bean enchiladas, red enchilada sauce bake, easy baked enchiladas, weeknight Mexican dinner, shredded chicken enchiladas, enchilada casserole

Find it online: https://jessicarecipe.com/chicken-black-bean-enchiladas-recipe-easy/