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  • Recipe Index
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      • Slow Cooker
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Home » Recipes » Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas

By: Liz  /  Published: January 7, 2021  /  Updated: January 7, 2021  /  

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Try these delicious chicken and black bean enchiladas for dinner!

Stuffed with chicken, beans and cheese and smothered with enchilada sauce, it’s a meal that hits the spot every single time.

cilantro on enchiladas

Ingredients for Chicken Black Bean Enchiladas

Scroll down to the printable recipe card for exact amounts and directions.

  • olive oil
  • diced onion
  • minced garlic
  • jalapeno (optional)
  • black beans
  • pinto beans
  • refried beans
  • diced tomatoes
  • tomatoes puree
  • chili powder
  • salt and pepper
  • shredded Mexican cheese (or your favorite blend)
  • flour tortillas
  • cooked chicken

Can you use corn tortillas to make enchiladas?

Absolutely. Corn tortillas are the traditional way to make enchiladas. I just happen to prefer flour tortillas, but you can use whichever one you prefer.

How to make chicken and bean enchiladas

Add olive oil to a skillet and cook onion until soft and translucent. Add garlic; cook one minute more. Add beans to the skillet; stir and cook for a minute.

meat and bean mixture

Stir in tomatoes, tomato puree, cilantro, chili powder, half the cheese and a pinch of salt and pepper. Bring mixture to a boil then lower heat to a gentle simmer for about 20 minutes, stirring occasionally. The mixture will thicken some.

Divide the filling between the eight tortillas and sprinkle chicken on top. 

filled enchiladas

Fold one side of the tortilla over, then the other side.

filled and folded enchiladas

Place seam side down in a 13 x 9-inch baking dish sprayed with cooking spray.

enchiladas in dish

Pour the enchilada sauce over the tortillas. Bake for 20 minutes.

enchiladas with sauce

Sprinkle remaining cheese over the top and let bake for another five minutes. 

baked enchiladas

Sprinkle extra cilantro on top, if desired.

enchiladas and cilantro

Cooking tips for chicken enchiladas with refried beans

How to prevent enchiladas from getting soggy

Make sure not to put enchilada sauce on the bottom of the pan before placing the tortillas inside. It causes the tortillas to steam and soften. I personally don’t mind soft tortillas but I know some people don’t like them.

Another way to keep enchiladas from getting too soft is to pour just a cup of sauce over the top before baking. Heat the rest and let people pour it over their plated enchiladas.

enchiladas with sauce

enchiladas with sauce

Chicken and Black Bean Enchiladas

Liz - Eat Move Make
Stuffed with chicken, beans and cheese and smothered with enchilada sauce, this is a meal that hits the spot every single time.
Print Recipe Save Recipe Saved Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Entree
Cuisine American
Servings 4
Calories 524 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 clove garlic
  • 1 jalapeno pepper diced
  • 1 15.5 oz can black beans rinsed and drained
  • 1 15.5 oz can pinto beans rinsed and drained
  • 1 16 oz can refried beans (I use vegetarian)
  • 1 14.5 oz can diced tomatoes with basil, garlic and oregano
  • 1 10 oz can diced tomatoes with green chilies
  • 1 14.5 oz can tomato puree
  • 1 1/2 cups grated Mexican cheese, divided
  • 2 tablespoons fresh cilantro, divided
  • 1 tablespoon chili powder
  • pinch of salt and pepper
  • 1 10 oz can red enchilada sauce
  • 8 flour tortillas
  • 2 chicken breasts, cooked and chopped

Instructions
 

  • Heat oven to 400 degrees. Grease a 13" x 9" x 2" baking dish with cooking spray.
  • Heat 1 tablespoon olive oil in skillet. Add onion and jalapenos; cook until softened, about 3 minutes. Add garlic; cook for one more minute.
  • Add beans to the skillet. Cook and stir for a minute. Add tomatoes, tomato puree, 1 tablespoon cilantro, chili powder, 1/2 cup of the cheese and a pinch of salt and pepper. Increase heat and bring to a boil. Once boiling, reduce to a bubbling simmer. Let cook for 20 minutes, stirring occasionally. The sauce will gradually thicken.
  • Lay open the tortillas and divide the cooked sauce between them, spreading almost to edges. Sprinkle chicken over the filling. Fold one side of the tortilla up, then the other side. Place seam-side down in the baking dish. Pour the enchilada sauce over tortillas or just one cup. (See cooking tips.) Bake for 20 minutes.
  • Sprinkle remaining cheese over the top. Bake 5 minutes or until cheese is melted. (Serve with the additional enchilada sauce if you didn't pour all of it on already.)

Nutrition

Calories: 524kcalCarbohydrates: 36gProtein: 42gFat: 23gSaturated Fat: 10gCholesterol: 113mgSodium: 806mgPotassium: 427mgFiber: 3gSugar: 5gVitamin A: 939IUVitamin C: 6mgCalcium: 366mgIron: 4mg
Keyword beans, enchiladas
Tried this recipe?Let us know how it was!

chicken and black bean enchiladas

Related topics
Main Dish Recipesenchiladas Main Dishes Mexican

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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