Chicken and Black Bean Enchiladas
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These Chicken and Black Bean Enchiladas bring together smoky chipotle, tender chicken, and hearty black beans all wrapped in soft tortillas and smothered in a flavorful sauce! They’re perfect for weeknight dinners or weekend gatherings when you need something to feed a crowd.
Sheila’s Recipe Snapshot for Black Bean Chicken Enchiladas
These chicken and black bean enchiladas are the perfect weeknight dinner that always disappears fast!
Chicken and black bean enchiladas with a chunky homemade sauce — loaded with onions, poblano pepper, and smoky chipotle chilies — make a perfect dish for your Cinco de Mayo celebration!
You can use either flour or corn tortillas, depending on what you like. In our house, there’s a bit of a divide. John and I lean toward flour tortillas, while the girls are all about the corn. You can totally use corn tortillas here if you prefer!
This recipe makes a dozen smaller enchiladas when using 6-inch street taco tortillas. However, I made it with regular taco-size flour tortillas and made a pan of 8 well-stuffed enchiladas with enough filling left over to make at least 2-3 more!
However you make them, enchiladas at home are easier than you might think. They take a little time, sure, but they’re fun to make and always worth it.
Ingredient Notes for Black Bean and Chicken Enchiladas
- Poblano Pepper | Adds a mild heat and earthy flavor to the sauce.
- Onion & Garlic | For a depth of savory flavor!
- Olive Oil | Use olive oil or your favorite cooking oil to sauté the veggies.
- Spices | You will need chili powder, cumin, and oregano to season the sauce to perfection.
- Tomato Sauce | This creates the body of the sauce and lends the perfect amount of acidity.
- Chipotle Chili in Adobo Sauce | This adds a smoky heat that you otherwise won’t get! You just need one chile pepper, so feel free to freeze the rest in ice cube trays or separate freezer bags for when you need them for other recipes.
- Chicken Broth | I like to add chicken broth for a deeper flavor, as opposed to water.
- Shredded Chicken | Rotisserie chicken is a great time-saver with excellent flavor.
- Shredded Cheddar Jack Cheese | The combination offers the perfect balance of meltability and flavor!
- Flour Tortillas | Slightly warm them before rolling to prevent cracking.
- Black Beans | Canned black beans are best for ease. Just make sure to rinse them before adding them to the filling!
Variations and Substitutions
- Protein: Swap the chicken for ground beef, turkey, or shredded pork for different flavor profiles. For vegetarian versions, double the black beans and add diced zucchini for heartiness.
- Cheese: Monterey Jack, pepper jack, or plain cheddar work well individually if you don’t have the blend. When possible, use freshly shredded cheese from the block.
- Tortillas: Corn tortillas offer a more traditional, gluten-free option but need gentle warming before rolling to prevent cracking.
- Topping Ideas: Customize with sliced jalapeños, pickled red onions, sliced black olives, or a sprinkle of cotija cheese. For added freshness, top with diced avocado and cilantro after baking.
How to Make Chicken and Black Bean Enchiladas
If you are prepping for a party, the sauce and filling can be made ahead of time, but you’ll want to assemble the enchiladas just before baking for the best results.
PREHEAT & PREP. Preheat oven to 350 degrees. Lightly coat a casserole dish with cooking spray and set aside.
SAUTE THE VEGGIES. Heat olive oil in a large skillet over medium heat. Add the poblano pepper, onion, and garlic and cook for about 5 minutes until the veggies are tender.
SEASON. Stir in the chili powder, oregano, and cumin and cook another minute to allow the spices to bloom.
MAKE THE SAUCE. Add the tomato sauce, chicken broth, and diced chipotle chili and bring to a boil. Reduce heat and simmer for 5 minutes.
PREP THE FILLING. In a large bowl, combine the chicken, black beans, half the sauce, and 1 cup of cheese.
ASSEMBLE. Place 1/3 cup of the chicken mixture down the center of each tortilla, roll up, and place seam side down in the prepared casserole dish.
TOP WITH SAUCE & CHEESE. Pour remaining sauce over top and top with remaining cheese.
BAKE & ENJOY. Bake uncovered for 30 minutes or until cheese is melted and bubbly.
More Recipe Success Tips
Storage and Reheating Tips
- To store: These enchiladas keep well in an airtight container in the refrigerator for up to 4 days.
- To freeze: For freezing, assemble but don’t bake them, then cover tightly with foil and freeze for up to 3 months; thaw overnight in the refrigerator before baking.
- To reheat: To reheat refrigerated enchiladas, cover with foil and warm in a 325°F oven for 20 minutes, or microwave individual portions for 2-3 minutes until heated through.
Frequently Asked Questions
When making enchiladas, you want to use a cheese that melts easily and will be creamy. In this Chicken Black Bean Enchiladas recipe I use a Cheddar Jack Cheese, which is a mix of cheddar and Monterey Jack. You could also use a mix of mozzarella and cheddar cheeses or even white American cheese.
They have a moderate kick from the chipotle and poblano, but you can adjust the heat by using more or less chipotle pepper.
Corn tortillas are more traditional and have a distinctive flavor, while flour tortillas are softer and less likely to tear.
Looking for More Mexican-inspired Recipes?
These easy chicken and cheese enchiladas are one of my favorites! Serve them with elote corn and an easy avocado salsa on top for a full Mexican-inspired meal.
What to Serve With Enchiladas
Take your enchilada dinner up a notch with sides that match its bold, smoky flavors! Serve them like your favorite restaurant does with fluffy Mexican rice or arroz poblano and add refried beans on the side, too!
These go great with fresh toppings like mango pico de gallo or tangy roasted salsa verde. You can top them off with Mexican crema, sliced avocado, and lime wedges, too!
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Chicken & Black Bean Enchiladas
Ingredients
- 1 large poblano pepper seeded and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- ½ teaspoon oregano
- 1 teaspoon cumin
- 1 16-oz. can tomato sauce
- 1 tablespoon chipotle chili in adobo sauce diced
- 1 cup chicken broth
- 3 cups chicken cooked and shredded
- 8 ounces shredded cheddar jack cheese divided
- 12 6-inch flour tortillas may also use corn tortillas
- 1 15-oz. can black beans rinsed and drained
Instructions
- Preheat oven to 350 degrees. Lightly coat a casserole dish with cooking spray and set aside.
- Heat olive oil in a large skillet over medium heat. Add the poblano pepper, onion, and garlic and cook for about 5 minutes until the veggies are tender.
- Stir in the chili powder, oregano, and cumin and cook another minute to allow the spices to bloom. Add the tomato sauce, chicken broth, and diced chipotle chili and bring to a boil. Reduce heat and simmer for 5 minutes.
- In a large bowl, combine the chicken, black beans, half the sauce, and 1 cup of cheese.
- Place 1/3 cup of the chicken mixture down the center of each tortilla, roll up, and place seam side down in the prepared casserole dish.
- Pour remaining sauce over top and top with remaining cheese. Bake uncovered for 30 minutes or until cheese is melted and bubbly.
Notes
- Recipe adapted from Cooking Light, January 2016
- I made this with regular taco-size flour tortillas and made a pan of 8 well-stuffed enchiladas with enough filling left over to make at least 2-3 more!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
It is delicious. I thought it was going to be too spicy for me but it wasn’t. Easy to put together. The only thing is I wish I read beforehand was about using a bigger tortilla because I made 8 small tortillas and still had filling left over without any remaining sauce. But will use the filling and make a sauce. it will be a go to recipe!
Thanks again!