Black Bean Chicken Enchiladas | What’s Cookin’ Italian Style Cuisine

This casserole-style meal is certainly a crowd-pleaser with layers of tender shredded chicken, black beans, and loaded with melty cheese, all wrapped in soft tortillas and smothered in rich homemade enchilada sauce.

Whether you’re making dinner for family, a potluck for friends, or meal-prepping for the week, this recipe is a total winner, bursting with flavors.

Black beans, jasmine rice, and spiced-up boneless chicken breasts all rolled up, topped with a heavenly enchilada sauce, and the best part, they freeze well and taste even better the next day.

This recipe, along with my roundup of Cinco De Mayo Recipes, is perfect for a Mexican American Celebration!

Just scroll down to this easily printable recipe card!

Why You Will Love This Recipe

• Homemade goodness: The homemade version is deep with flavor and the best enchilada sauce, as it is authentic in flavor that canned sauces just can’t match.
• Easy to customize: Perfect for using up leftover chicken, pork, beef, veggies, or beans.
• Family-friendly comfort food: A satisfying, heartier meal everyone will want seconds of because of the cheesy goodness.
• Freezer-friendly: Make ahead and freeze for busy nights, just wrap, freeze and bake when ready!

Filling Alternatives for Enchiladas and Variations

• Protein swaps: Try ground chicken or turkey, shredded pork, rotisserie chicken, slices of steak or even leftover cooked ground beef.
• Vegetarian option: Skip the chicken and load up on mushrooms, sautéed bell or hot peppers, sliced black olives, sliced onions, cob corn, zucchini or another squash, or even sauteed spinach leaves.
• Bean varieties: Pinto beans, chickpeas, refried beans, or even lentils make tasty alternatives to black beans.
• Cheese ideas: Use Swiss, Colby, Monterey Jack, Pepper Jack, or a Mexican blend for extra melty flavor.
• Add rice: Add a spoonful of cooked wild rice or quinoa to the filling for a heartier meal.

Tips for Making Black Bean Chicken Enchiladas Recipe

1. Warm your tortillas first: In a warm low oven, heat the flour tortillas in a skillet or on a baking sheet.  They can also be microwaved to make them soft and easy to roll without tearing.
2. Avoid soggy enchiladas: Lightly coat each tortilla in sauce before filling or extra virgin olive oil. This will keep them moist but not soggy.
3. Use just enough filling: Be careful not to overstuff the tortilla. This makes rolling difficult and can cause them to fall apart during baking.
4. Layer the sauce:  Line the pan with parchment paper. Spread a little enchilada sauce on the bottom of your baking dish before adding the filled tortillas.
5. Top generously: Top each tortilla after filling with shredded cheese and a drizzle of extra sauce before baking for that irresistible melted cheese golden top.
6. Serving Ideas: Mexican rice or cilantro-lime rice,  A side of refried or pinto beans,  Fresh guacamole, salsa, and sour cream,  A crisp green salad with avocado and lime vinaigrette

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Black Bean Enchiladas: Final Thoughts

These Black Bean Chicken Enchiladas are everything you love about Mexican American comfort food.

These are savory, cheesy, and full of bold, homemade flavors.

Whether you use your own homemade enchilada sauce or homemade tortilla, add your own twist with different fillings, and this recipe is sure to become a staple in your kitchen.

Serve it up on a weeknight with a chunky guacamole, sour cream, chopped olives, jalapeno peppers, or any of your other favorite toppings.

Try this one for your next family get-together and watch everyone dig in with smiles!

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Mexican recipes, enchilada sauce recipes enchilada casserole recipes, homemade enchiladas

Mexican, American

Yield: 14

Author: Claudia Lamascolo

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Black Bean Chicken Enchiladas

If you love the comforting flavors of melted sharp cheddar, a little topping that’s saucy, and this hearty Mexican-inspired dish, these Black Bean Chicken Enchiladas are a must-try for you!

Ingredients

• Filling:
• 1/2 can chilies peppers or 1/2 bell pepper diced
• 1 cup cooked jasmine rice or any rice you prefer cooked ( I used the boil-in-bag rice)
• 1 can of black beans rinsed and drained
• 3 cloves minced garlic
• 1 small fresh, finely chopped plum tomato or canned diced tomatoes with chilies
• olive oil
• 1  or 2 chicken breasts cut into small cubes (around 1 1/2 pounds)
• 1/2 teaspoon each of fajitas seasoning and chili powder
• pinch of cumin
• salt, pepper, and cayenne to taste
• 1 double recipe of enchilada sauce, see below, or use 2 cans of enchilada sauce
• extra-sharp cheddar cheese, shredded or sliced, or another cheese you prefer (good melting cheese)
• optional sour cream, jalapeno peppers, black olives, guacamole
• 14 to 16 flour tortillas

Instructions

1. In a large frypan, heat 2 or 3 tablespoons of olive oil and saute the chicken, sprinkling the top evenly with seasoning (around 1 teaspoon of each) for around 3 to 4 minutes, stirring on both sides.
2. Add the garlic and peppers.
3. Sauté until the chicken is done another minute or so, then fold in the tomatoes.
4. Add the cooked rice and drained black beans. Stir all together until warmed, remove from heat, and season with salt and pepper to taste.
5. I also add a pinch of cayenne pepper. Set aside and make the sauce.
6. Enchilada Sauce
7. 1/4 cup chili powder
8. 1/4 teaspoon cumin
9. 1/2 teaspoon onion powder
10. 1 clove minced garlic
11. salt, pepper, cayenne
12. 1/2 can finely chop chilies (I put them in the food processor with the tomatoes)
13. 2 tablespoons self-rising flour
14. 1/4 cup canola or vegetable oil
15. 2 or 3 pureed beefsteak tomatoes in the food processor ( you can also add the onion, garlic, and green chilies)
16. In a small saucepan, add self-rising flour, oil, and chili powder. Stir constantly until lightly golden brown. Add the tomato puree, onion, garlic, and peppers. Add salt and pepper to taste and cook for 10 minutes.
17. Note: refer to the notes below for suggestions, substitutions, and serving ideas.

Notes

Filling Alternatives for Enchiladas and Variations

• Protein swaps: Try ground chicken or turkey, shredded pork, rotisserie chicken, slices of steak or even leftover cooked ground beef.
• Vegetarian option: Skip the chicken and load up on mushrooms, sautéed bell or hot peppers, sliced onions, cob corn, zucchini or another squash, or even sauteed spinach leaves.
• Bean varieties: Pinto beans, chickpeas, refried beans, or even lentils make tasty alternatives to black beans.
• Cheese ideas: Use Swiss, Colby, Monterey Jack, Pepper Jack, or a Mexican blend for extra melty flavor.
• Add rice: Add a spoonful of cooked wild rice or quinoa to the filling for a heartier meal.

Tips for Making Black Bean Chicken Enchiladas Recipe

1. Warm your tortillas first: In a warm low oven, heat the flour tortillas in a skillet or on a baking sheet. They can also be microwaved to make them soft and easy to roll without tearing.
2. Avoid soggy enchiladas: Lightly coat each tortilla in sauce before filling or extra virgin olive oil. This will keep them moist but not soggy.
3. Use just enough filling: Be careful not to overstuff the tortilla. This makes rolling difficult and can cause them to fall apart during baking.
4. Layer the sauce: Line the pan with parchment paper. Spread a little enchilada sauce on the bottom of your baking dish before adding the filled tortillas.
5. Top generously: Top each tortilla after filling with shredded cheese and a drizzle of extra sauce before baking for that irresistible melted cheese golden top.
6. Serving Ideas: Mexican rice or cilantro-lime rice, A side of refried or pinto beans, Fresh guacamole, salsa, and sour cream, A crisp green salad with avocado and lime vinaigrette

Nutrition Facts

Sodium (milligrams)

427 mg

Cholesterol (grams)

33 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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More Recipes To Try:

Mexican Lasagna
Black Bean Chicken Enchiladas
Taco Bowl
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