Real Recipes From Real Home Cooks ®

chicken black bean enchiladas

(3 ratings)
Recipe by
Lauren Perkins-Boyd
Portland, OR

These are so cheesy and delisious.

(3 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 40 Min

Ingredients For chicken black bean enchiladas

  • 1
    rotisserie chicken, shredded
  • 1 15-oz can
    black beans, drained and rinsed
  • 1 7-oz can
    fire roasted green chilies
  • 1 pkg
    queso fresco, crumbled
  • 2 c
    colby jack cheese, shredded
  • 2 15-oz can
    enchilada sauce, red or green (i do half and half)
  • 12
    corn tortillas,warmed (so they won't crack when you roll them)

How To Make chicken black bean enchiladas

  • 1
    Preheat your oven to 400.
  • 2
    In a large bowl combine chicken, beans and chilies. Set aside. Grease a large baking dish (13x9 or larger) with oil.
  • 3
    To assemble enchiladas spoon about 1/4 cup of chicken mixture on to the middle of a corn tortilla, srinkle with cheese as needed, place seam side down in pan and repeat with remaining chicken, cheese (save about 1/2 the cheese for the top) and tortillas. If you end up with extra chicken just sprinkle it over the top.
  • 4
    Pour enchilada sauce evenly over the top and sprinkle with remaining cheese. Bake covered with foil for about 40-45 minutes or until heated through. Cool slightly before serving. Enjoy!