Chicken and Black Bean Enchiladas with Cheesy Red Sauce

These Chicken and Black Bean Enchiladas combine sautéed onion, diced chicken, green chiles, and black beans rolled in tortillas, smothered with red enchilada sauce and melted Colby Jack cheese. Serve with sour cream and chopped green onion if you like.

Table of Contents

• How to make Black Bean Chicken Enchiladas
  • For the prep
  • For the chicken
  • To assemble the enchiladas
• You may also enjoy

This small-batch recipe makes four enchiladas (two per person) and works well for lunch, dinner, or a cozy date night.

We often cut the extra tortillas into wedges and fry them to make homemade chips to serve alongside the enchiladas.

An enchilada is a rolled tortilla filled with meat or vegetables and served with a chili-based sauce. Corn tortillas are traditional, but flour tortillas work well too.

If you’re curious about the dish’s background, you can find general information on the enchilada’s history in reference sources.

How to make Black Bean Chicken Enchiladas

For the prep

Dice the white onion and slice the green onions if using. Cut the chicken into bite-sized pieces and rinse and drain the black beans. Preheat the oven to 350°F (180°C).

For the chicken

In a large nonstick frying pan, heat 1 tablespoon of cooking oil over medium heat. Add the diced onion and cook about 3 minutes, stirring occasionally, until softened.

Add the diced chicken and a 4-ounce can of diced green chiles. Season with coarse salt and freshly cracked black pepper to taste. Cook about 7 minutes, stirring occasionally, until the chicken is cooked through. Remove from heat and set aside.

To assemble the enchiladas

Arrange your ingredients: tortillas, enchilada sauce, drained black beans, the chicken mixture, and shredded cheese. Grease an 8 x 8-inch baking dish.

Place one tortilla on a plate, spread about two spoonfuls of enchilada sauce over it, and place a row of black beans down the center. Add a spoonful of the chicken mixture and sprinkle with about 1/4 cup of shredded Colby Jack cheese.

Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with the remaining three tortillas.

Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining 1/2 cup of shredded cheese on top.

Bake uncovered at 350°F (180°C) for 20 minutes, until the cheese is melted and bubbly. Remove from the oven and serve two enchiladas per plate. Garnish with sour cream and chopped green onions if desired.

You may also enjoy

• Shrimp Enchiladas
• Beef Enchilada Pizza
• Shrimp Chimichanga
• Wet Burritos

Chicken and Black Bean Enchiladas Recipe

Zona House

Satisfying baked enchiladas filled with chicken, black beans, green chiles, and melted Colby Jack cheese. A simple, flavorful meal for two or more.

4.42 from 17 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Chicken-Poultry

Cuisine Mexican

Servings 4 Enchiladas

Calories 563 kcal

Equipment

• 12″ high-sided skillet
• 8×8 casserole dish

Ingredients

• 1 Tablespoon cooking oil
• ½ small white onion, diced
• ½ lb boneless skinless chicken, diced
• Coarse salt and fresh cracked black pepper
• 1 (4-ounce) can diced green chiles
• 1 (15.5-ounce) can black beans, rinsed and drained
• 4 corn or flour tortillas (8 inch)
• 1 ½ cups shredded Colby Jack cheese, divided
• 1 (10-ounce) can mild red enchilada sauce
• Sour cream (for topping)
• Green onions (for topping)

Instructions

For the prep:

1. Dice the white onion and the green onion, if using.
2. Cut the chicken into bite-sized pieces.
3. Rinse and drain the black beans.
4. Preheat the oven to 350°F (180°C).

For the chicken:

1. Heat the oil in a large nonstick frying pan over medium heat.
2. Add the onion and cook about 3 minutes, stirring occasionally.
3. Add the diced chicken and green chiles. Season with salt and pepper and cook about 7 minutes, until the chicken is done. Remove from heat and set aside.

To assemble the enchiladas:

1. Set up an assembly line with tortillas, enchilada sauce, beans, chicken mixture, and cheese.
2. Place a tortilla on a plate, spread about two spoonfuls of sauce on it, and add a row of black beans down the center.
3. Add a spoonful of the chicken mixture and sprinkle with about 1/4 cup cheese.
4. Roll the tortilla and place seam-side down in the greased 8×8-inch baking dish. Repeat with remaining tortillas.
5. Pour remaining enchilada sauce over the rolled tortillas and sprinkle the remaining 1/2 cup cheese on top.
6. Bake uncovered for 20 minutes, until the cheese melts and the sauce is hot.
7. Remove from the oven and plate two enchiladas per person. Garnish with sour cream and green onions, if desired.

Notes

• Optional: Cut the remaining tortillas into wedges and fry them to make homemade tortilla chips to serve on the side.
• Sour cream and green onion are not included in the nutrition calculations.

Nutrition

Serving: 1

Calories: 563 kcal

Carbohydrates: 50 g

Protein: 37 g

Fat: 24 g

Hi there, and welcome! I’m Zona House. I focus on simple, satisfying recipes that make cooking enjoyable.

I hope you enjoy this easy enchilada recipe—eat, drink, and savor every moment.

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