Chicken Black Bean Enchiladas

Name: Chicken Black Bean Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups cooked shredded chicken; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn (fresh or frozen); 1 cup shredded cheese (cheddar or Monterey Jack); 1 can (10 oz) enchilada sauce; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 8 flour tortillas; 1 cup sour cream (for serving); Chopped cilantro (for garnish)

Highlighted under: Comfort Food

I love making Chicken Black Bean Enchiladas for family gatherings! The combination of tender chicken, hearty black beans, and melted cheese wrapped in soft tortillas is simply irresistible. Each bite is a fusion of flavors that suits both casual weeknight dinners and festive occasions. I often make extra because they’re just as delicious when reheated. Paired with a zesty salsa and some guacamole, these enchiladas never fail to bring smiles around the table!

Created by

Anna

Last updated on 2026-02-23T13:15:19.460Z

When I was experimenting with my enchilada recipes, I realized that adding black beans not only boosts the protein but also gives a nice creaminess around the chicken. It became a total game-changer! Now, I always keep a can of black beans in the pantry for those cozy nights when I crave comfort food.

Also, I learned that baking the enchiladas covered with foil helps them steam and keeps the tortillas from drying out. Once they're ready, uncovering them for a few minutes at the end really allows the cheese to brown perfectly!

Why You'll Love This Recipe
Heartiness of black beans complements tender chicken beautifully
Layered flavors from spices and cheese create a savory delight
Versatile dish perfect for make-ahead meals or dinner parties

Ingredient Insights

The combination of chicken and black beans in these enchiladas not only offers a delightful taste but also packs a protein punch. Using cooked, shredded chicken helps expedite the preparation process, making this dish perfect for busy weeknights. Additionally, black beans are an excellent source of fiber, ensuring that the enchiladas are hearty and filling. If you're short on time, a rotisserie chicken can work wonders as a substitute for homemade shredded chicken while still delivering great flavor.

Cumin and chili powder are essential spices in this recipe, contributing depth and warmth to the filling. If you're looking to enhance the flavor even further, consider toasting the spices briefly in a dry pan before adding them to the mixture. This technique brings out their natural oils and intensifies their aroma, elevating the overall taste. Remember, the type of cheese you choose can also alter the flavor profile—while cheddar provides a sharp bite, Monterey Jack induces a creamier texture.

Preparation Techniques

When assembling the enchiladas, it’s important to ensure that you distribute the filling evenly to avoid tearing the tortillas. If you find that your tortillas are breaking, try warming them in a microwave for about 30 seconds. This will make them pliable and easier to roll. Additionally, using a medium-sized baking dish (around 9x13 inches) ensures that the enchiladas are snug, allowing them to maintain their shape during baking.

Baking these enchiladas covered with foil initially helps steam the filling, making it moist and tender. For the last 10 minutes of baking, removing the foil creates that lovely, bubbly, and golden cheese topping. Make sure to keep an eye on them during the final stages of baking to prevent over-browning. If they bubble too much, you can reduce the temperature slightly to maintain a golden hue without burning.

Ingredients

Gather these ingredients to create your filling and sauce:

Filling and Sauce Ingredients

2 cups cooked shredded chicken
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 cup shredded cheese (cheddar or Monterey Jack)
1 can (10 oz) enchilada sauce
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
8 flour tortillas
1 cup sour cream (for serving)
Chopped cilantro (for garnish)

Make sure to have all the ingredients ready before you start assembling the enchiladas!

Instructions

To make the enchiladas, follow these simple steps:

Prepare the Filling

In a bowl, combine the cooked chicken, black beans, corn, half of the cheese, cumin, chili powder, salt, and pepper. Mix well to evenly distribute the flavors.

Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place about 1/4 cup of filling in the center of each tortilla, roll tightly, and place seam side down in the baking dish.

Top and Bake

Once all tortillas are filled and arranged, pour the remaining enchilada sauce over the top. Sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Serve

Let the enchiladas cool for a few minutes before serving. Top with sour cream and garnish with cilantro.

Serve hot and enjoy the delicious explosion of flavors!

Pro Tips

For a spicy kick, consider adding diced jalapeños to the filling or using a spicy enchilada sauce.

Make-Ahead and Storage

One of the best features of Chicken Black Bean Enchiladas is their make-ahead potential. You can prepare the casserole a day in advance, covering it tightly with foil and storing it in the refrigerator. When you’re ready to cook, simply bake it directly from the fridge; you may need to add an extra 5-10 minutes to the baking time. This delightful dish is perfect for meal prep, as it can be portioned out and easily reheated in the microwave for a quick lunch or dinner.

If you want to freeze your enchiladas, assemble them in the baking dish but don’t bake them right away. Instead, cover the dish tightly with plastic wrap followed by aluminum foil to prevent freezer burn. They can last in the freezer for up to three months. When ready to enjoy, transfer them to the fridge a day prior to allow for thawing before baking, or add about 10-15 minutes to the cooking time if baking from frozen.

Serving Suggestions

To elevate your meal, consider serving these enchiladas with fresh toppings such as diced avocado, diced tomatoes, or sliced jalapeños. A sprinkle of lime juice adds a zesty freshness that complements the richness of the dish perfectly. If you love heat, consider adding a few dashes of hot sauce or sliced chilies directly into the filling before rolling to spice things up further.

Pairing the enchiladas with a vibrant side salad or Mexican-style rice can bring balance to the meal. For a more satisfying feast, some freshly made guacamole and a side of black bean corn salad would add flavor complexity and extra nutrition. Don't forget a side of chips and salsa for dipping—it makes for a wonderful appetizer while you wait for the enchiladas to bake!

Questions About Recipes

→ Can I make these enchiladas ahead of time?

Yes! You can assemble the enchiladas ahead and keep them covered in the fridge. Just bake them when you're ready to eat.

→ What kind of cheese should I use?

I recommend using a mix of cheddar and Monterey Jack for a well-rounded flavor and great melting quality.

→ Can I use other proteins instead of chicken?

Absolutely! This recipe works well with shredded beef, turkey, or even a vegetarian option with mushrooms or additional beans.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave.