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.
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.
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.
Fold one side of the tortilla over, then the other side.
Place seam side down in a 13 x 9-inch baking dish sprayed with cooking spray.
Pour the enchilada sauce over the tortillas. Bake for 20 minutes.
Sprinkle remaining cheese over the top and let bake for another five minutes.
Sprinkle extra cilantro on top, if desired.
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.
Chicken and Black Bean Enchiladas
- 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 ½ 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
- 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.)