These Chicken and Black Bean Enchiladas are a crowd-pleaser! They are filled with tender chicken and hearty black beans, all wrapped in soft tortillas and smothered in tasty sauce.
When I make these, the whole kitchen smells amazing! I love that they are super easy to prepare and always disappear quickly at dinner. Perfect for a cozy family meal!
Key Ingredients & Substitutions
Shredded Chicken: You can use any cooked chicken, but rotisserie chicken is super convenient! If you want a vegetarian option, try using sautéed mushrooms or jackfruit for a similar texture.
Black Beans: Canned black beans work great for this recipe. If you can’t find them, kidney beans or pinto beans can be substituted. Just make sure to rinse them well before using!
Corn: I prefer fresh or frozen corn for a pop of sweetness but canned corn is totally okay. If you’re aiming for lower carbs, you might replace corn with diced zucchini.
Cheese: Cheddar and Monterey Jack are classic choices. For a healthier option, use reduced-fat cheese or try a dairy-free cheese if you’re lactose intolerant.
Enchilada Sauce: Store-bought sauce is a real time-saver! You can make your own by mixing tomato sauce with spices if you prefer a homemade version. Look for mild if you’re sensitive to heat.
How Do I Make Tortillas Flexible for Rolling?
Warming your tortillas is key so they don’t crack when rolling. You can either heat them in a skillet for a few seconds on each side or wrap them in a damp paper towel and microwave them for about 30 seconds. This makes them soft and pliable.
- For a skillet: Set on medium heat and flip after 15 seconds until warm.
- For the microwave: Start with 30 seconds, then check; they should be warm but not too hot.
Getting this step right helps make rolling the enchiladas easy and keeps them intact during baking!
Delicious Chicken and Black Bean Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 cup shredded cheese (like cheddar or Monterey Jack)
- 1 cup enchilada sauce (plus more for topping)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
For Assembly:
- 8 medium-sized corn tortillas
- Optional: Chopped cilantro, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30-35 minutes to bake. All together, you’ll need roughly 50 minutes to enjoy your tasty Chicken and Black Bean Enchiladas straight from the oven!
Step-by-Step Instructions:
1. Prepping the Oven and Filling:
Start by preheating your oven to 375°F (190°C). While it’s warming up, take a large mixing bowl and add the shredded chicken, black beans, corn, 1/2 cup of shredded cheese, enchilada sauce, cumin, chili powder, garlic powder, onion powder, and a sprinkle of salt and pepper. Mix everything together until it’s well combined and deliciously colorful!
2. Warming the Tortillas:
Next, you’ll want to make those corn tortillas warm and pliable. You can do this by either heating them in a skillet for a few seconds on each side or putting them in the microwave for about 30 seconds. This makes them easier to roll without tearing!
3. Filling and Rolling the Tortillas:
Now, take a warm tortilla and spoon a portion of the chicken and black bean mixture onto it. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat this process for all 8 tortillas, fitting them snugly in the dish.
4. Adding Toppings and Baking:
After rolling all your enchiladas, pour some extra enchilada sauce over the top. Make it nice and saucy! Then, sprinkle the remaining cheese on top. Cover your baking dish with foil to keep it from drying out while baking. Pop it into your preheated oven and bake for 20 minutes.
5. Finishing Touches:
After the first 20 minutes, carefully remove the foil and let the enchiladas bake for an additional 10-15 minutes. You’ll know they’re done when the cheese is melted and bubbly! Once out of the oven, let them cool for a few minutes.
6. Garnish and Serve:
If you like, sprinkle some chopped cilantro on top for that extra flavor and freshness. Now, it’s time to dig in! Serve your Chicken and Black Bean Enchiladas warm and enjoy every bite!
Can I Use Different Beans in This Recipe?
Absolutely! If you don’t have black beans, you can easily substitute with pinto beans, kidney beans, or even chickpeas. Just make sure to drain and rinse any canned beans before using. Each type of bean will add a slightly different flavor and texture, so feel free to experiment!
How Can I Make These Enchiladas Spicier?
If you prefer a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the chicken and bean mixture. You can also use spicy enchilada sauce or sprinkle some crushed red pepper flakes on top before baking. Just taste as you go to achieve your desired heat level!
Can I Make These Enchiladas Vegetarian?
Certainly! To make a delicious vegetarian version, simply replace the chicken with additional beans or cooked vegetables like bell peppers, zucchini, or spinach. You can also add some sautéed onions and garlic for extra flavor!
How Should I Store Leftovers?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or microwave individual portions. If they seem dry, you can drizzle a little extra enchilada sauce over them before reheating!
