Black Bean Chicken Enchiladas

Indulge in the bold, irresistible flavors of these Black Bean Chicken Enchiladas—a perfect weeknight dinner that's hearty, cheesy, and bursting with Mexican-inspired goodness! This easy-to-make recipe combines tender, shredded chicken and protein-packed black beans with a blend of spices, all wrapped in soft flour tortillas and smothered in rich red enchilada sauce. With a bubbly layer of melted cheddar and Monterey Jack cheeses on top, every bite is pure comfort. The optional garnish of fresh cilantro and green onions adds a vibrant finishing touch. Ready in under an hour, these enchiladas are the ultimate crowd-pleaser, perfect for hearty family meals or casual dinner parties. Great for fans of Tex-Mex cuisine, this dish is guaranteed to become a regular on your dinner menu!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Cooked shredded chicken
• 1 cup Canned black beans, drained and rinsed
• 1.5 cups Shredded cheddar cheese
• 1.5 cups Shredded Monterey Jack cheese
• 2 cups Red enchilada sauce
• 8 pieces Flour tortillas (soft, 8-inch)
• 2 tablespoons Chopped cilantro (optional, for garnish)
• 2 tablespoons Sliced green onions (optional, for garnish)
• 0.5 teaspoons Salt
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 1 tablespoon Cooking spray or oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.

Step 2

In a large mixing bowl, combine the shredded chicken, black beans, 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, salt, ground cumin, and garlic powder. Mix thoroughly.

Step 3

Spread 1/2 cup of the enchilada sauce evenly on the bottom of the prepared baking dish.

Step 4

Spoon about 1/3 cup of the chicken and bean filling onto the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish. Repeat until all the tortillas are filled and arranged in the dish.

Step 5

Pour the remaining 1.5 cups of enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered to prevent them from drying out during baking.

Step 6

Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top of the sauced enchiladas.

Step 7

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 8

Once removed from the oven, let the enchiladas cool for 5 minutes. Garnish with chopped cilantro and sliced green onions, if desired.

Step 9

Serve warm and enjoy your delicious Black Bean Chicken Enchiladas!

Nutrition Facts

Serving size	1072 grams (1072.0g)

Amount per serving	% Daily Value*
Calories	1768

Total Fat 115.30g	148%
Saturated Fat 66.50g	333%
Polyunsaturated Fat NaNg
Cholesterol 332mg	111%
Sodium 8735mg	380%
Total Carbohydrate 84.70g	31%
Dietary Fiber 14.30g	51%
Total Sugars 16.70g
Protein 99.20g	198%

Vitamin D 36IU	180%
Calcium 2524mg	194%
Iron 13mg	69%
Potassium 758mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 22.4%

Carbs: 19.1%