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Chicken and Black Bean Enchiladas on a plate.

Chicken and Black Bean Enchiladas Recipe

Zona House
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 Cobly Jack cheese. Top them with some sour cream and diced green onion, if desired.
4.38 from 16 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Chicken-Poultry
Cuisine Mexican
Servings 4 Enchiladas
Calories 563 kcal

Equipment

Ingredients

  • 1 Tablespoon cooking oil
  • ½ small white onion
  • ½ 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 ½ 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.
  • 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.
  • 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.

Video

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.

Nutrition

Serving: 1Calories: 563kcalCarbohydrates: 50gProtein: 37gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 83mgSodium: 1314mgPotassium: 740mgFiber: 12gSugar: 7gVitamin A: 1024IUVitamin C: 13mgCalcium: 428mgIron: 5mg
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