Name: Chicken and Black Bean Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tablespoon cooking oil; 1/2 small white onion; 1/2 lb boneless skinless chicken; 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 1/2 cups shredded Colby Jack cheese; 1 (10 oz) can mild red enchilada sauce; Sour cream (for topping); Green onions (for topping)

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These Chicken and Black Bean Enchiladas have onion, diced chicken, green chiles, and black beans wrapped inside a tortilla shell and smothered in red enchilada sauce and creamy melted Colby Jack cheese.

Top them with some sour cream and diced green onion, if desired.

This small batch recipe for two makes a great lunch, dinner, or romantic date night meal.

a graphic of Chicken and Black Bean Enchiladas Recipe for Two — Chicken Black Bean Enchiladas

We cut the remaining tortillas into wedges and fried them into homemade tortilla chips to serve on the side.

An enchilada is a rolled tortilla, not folded like an envelope, with a filling typically of meat and served with a chili sauce. They are typically made with corn tortillas but can be made with flour tortillas.

To learn about the history of the enchilada check out this Enchilada article.

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How to make Chicken Black Bean Enchiladas

For the prep

Dice the white onion and the green onion, if using.

Cut the chicken into bite-sized pieces.

Rinse and drain the black beans.

Preheat the oven to 350 degrees F.

For the chicken

In large non-stick frying pan, heat the oil over medium heat. Click for a large non-stick frying pan.

Add the onion and cook for 3 minutes, stirring occasionally.

Add the diced chicken and green chiles. Sprinkle with salt and pepper to taste. Cook about 7 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.

chicken, onion, and green chiles cooking in a frying pan

To assemble the enchiladas

Set up an assembly line of tortillas, enchilada sauce, beans, chicken mixture, and cheese.

Place one tortilla on a plate and spread about 2 spoonfuls of sauce on top and then a row of black beans down the middle.

a plate with one tortilla topped with enchilada sauce and black beans

Add a spoonful of the chicken mixture.

a plate with one tortilla topped with enchilada sauce, black beans, and chicken mixture

Sprinkle with 1/4 cup cheese.

a tortilla topped with sauce, beans, chicken mixture, and cheese

Roll up the tortilla and carefully place seam side down in a greased 8 x 8 inch baking dish. Click for an 8 x 8 inch baking dish.

four chicken enchiladas rolled up in a baking dish

Repeat the steps with the other 3 tortillas.

Pour the remaining enchilada sauce on top of the tortillas.

four chicken enchiladas rolled up in a baking dish topped with enchilada sauce

Sprinkle on the remaining 1/2 cup shredded cheese.

4 chicken enchiladas topped with sauce and cheese in a baking dish

Bake uncovered for 20 minutes.

Remove from oven and place two enchiladas on each plate.

Garnish with sour cream and green onions, if desired.

Chicken and Black Bean Enchiladas on a plate with sour cream and green onion — Chicken Bean Enchiladas

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Chicken and Black Bean Enchiladas

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 Tablespoon cooking oil
1/2 small white onion
1/2 lb boneless skinless chicken
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 1/2 cups shredded Colby Jack cheese
1 (10 oz) can mild red enchilada sauce
Sour cream (for topping)
Green onions (for topping)

Instructions

For the prep:

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

For the chicken:

In large non-stick frying pan, heat the oil over medium heat. Click for a large non-stick frying pan.
Add the onion and cook for 3 minutes, stirring occasionally.
Add the diced chicken and green chiles. Sprinkle with salt and pepper to taste. Cook about 7 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside

To assemble the enchiladas:

Set up an assembly line of tortillas, enchilada sauce, beans, chicken mixture, and cheese.
Place one tortilla on a plate and spread about 2 spoonfuls of sauce on top and then a row of black beans down the middle.
Add a spoonful of the chicken mixture.
Sprinkle with 1/4 cup cheese.
Roll up the tortilla and carefully place seam side down in a greased 8 x 8 inch baking dish. Click for an 8 x 8 inch baking dish.
Repeat the steps with the other 3 tortillas.
Pour the remaining enchilada sauce on top of the tortillas.
Sprinkle on the remaining 1/2 cup shredded cheese.
Bake uncovered for 20 minutes.
Remove from oven and place two enchiladas on each plate.
Garnish with sour cream and green onions, if desired.

Notes

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

Chicken and Black Bean Enchiladas