chicken black bean enchiladas

Name: Chicken Black Bean Enchiladas
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 - rotisserie chicken, shredded; 1 can(s) black beans, drained and rinsed (15 oz); 1 can(s) fire roasted green chilies (7 oz); 12 - corn tortillas, warmed; 1 package(s) queso fresco, crumbled (10 oz); 2 cup(s) shredded Colby Jack cheese, reserve 1/2 cup; 3/4 can(s) enchilada sauce, red or green or half of each (15 oz can)

(5 RATINGS)

776 Pinches 11 Photos

Lauren Perkins-Boyd

Portland, OR

Updated on Apr 16, 2025

These are so cheesy and delicious.

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Chicken Black Bean Enchiladas with melted cheese.

Blue Ribbon Recipe

These chicken black bean enchiladas are a great comforting weeknight meal. Using a rotisserie chicken means it can be thrown together quickly. The corn tortillas are stuffed with shredded chicken, black beans, green chiles, queso fresco, and Colby Jack cheese. If you want a bit more seasoning, add some cumin and chili powder. Once baked in the enchilada sauce, it's a filling dish.

— The Test Kitchen

prep time 15 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

1 - rotisserie chicken, shredded
1 can black beans, drained and rinsed (15 oz)
1 can fire roasted green chilies (7 oz)
12 - corn tortillas, warmed
1 package queso fresco, crumbled (10 oz)
2 cups shredded Colby Jack cheese, reserve 1/2 cup
3/4 can enchilada sauce, red or green or half of each (15 oz can)

How To Make chicken black bean enchiladas

Step 1

Preheat oven to 400 degrees F. In a large bowl combine chicken, beans, and chilies. Set aside. Grease a large baking dish (13x9 or larger) with oil.

Step 2

To assemble enchiladas spoon about 1/4 cup of chicken mixture onto the middle of a corn tortilla.
Step 3

Sprinkle with queso fresco and shredded Colby Jack cheese.
Step 4

Place seam side down in the pan and repeat with remaining chicken, cheese, and tortillas. Reserve about 1/2 cup of cheese for topping.
Step 5

If you end up with extra chicken sprinkle it over the top.
Step 6

Pour enchilada sauce evenly over the top. Sprinkle with the remaining 1/2 cup of cheese.
Step 7

Cover with foil and bake for about 40-45 minutes or until heated through.
Step 8

Cool slightly before serving.
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