If you are craving a comforting, flavor-packed meal that never fails to please a crowd, then the Chicken Enchiladas with Black Beans and Green Chiles Recipe is going to become your new go-to. This dish combines tender shredded chicken, creamy black beans, and a mild kick from green chiles, all wrapped snugly in soft flour tortillas and smothered in rich enchilada sauce and melted cheese. It offers a perfect harmony of textures and vibrant tastes that make every bite unforgettable. Whether it’s a weeknight dinner or a festive gathering, these enchiladas bring warmth and zest to the table effortlessly.
Ingredients You’ll Need
Getting started with this recipe is a breeze thanks to a handful of simple yet essential ingredients. Each one plays a crucial role—onions and garlic add aromatic depth, black beans and green chiles bring a hearty, comforting bite, while the blend of spices creates that signature enchilada flavor. Cheese melts everything together, and tortillas serve as the perfect vessel to hold all the goodness.
- Olive oil: For sautéing and bringing out the sweetness of onions and garlic.
- Finely chopped onion: Adds savory aroma and a soft texture base.
- Minced garlic: Infuses the dish with warmth and richness.
- Shredded cooked chicken: The protein star that keeps this dish hearty and satisfying.
- Black beans (rinsed and drained): Adds creaminess and fiber-friendly goodness.
- Diced green chiles (do not drain): Brings a mild heat and a burst of tangy flavor.
- Chili powder: Gives the dish its signature smoky spice.
- Ground cumin: Enhances the earthiness and depth of flavor.
- Dried oregano: Adds a subtle herbal note that ties the spices together.
- Salt: Balances and enhances all the other flavors.
- Enchilada sauce: Both for mixing in the filling and smothering the rolled enchiladas for maximum sauciness.
- Shredded cheese (cheddar, Monterey Jack, Mexican cheese blend, or a mix): Melts into gooey perfection and adds richness.
- Large flour tortillas: Soft and flexible, perfect for rolling up the filling securely.
How to Make Chicken Enchiladas with Black Beans and Green Chiles Recipe
Step 1: Sauté and Combine the Filling
Begin by preheating your oven to 350°F. Warm up the olive oil in a skillet and sauté the onions until they turn translucent, then add the minced garlic to bring out its fragrant essence. Next, stir in the shredded cooked chicken alongside the black beans and diced green chiles. Sprinkle in chili powder, cumin, oregano, and salt to build layers of flavor. Finally, pour in half a cup of enchilada sauce to marry all the ingredients into a moist, flavorful filling.
Step 2: Assemble the Enchiladas
Grease a baking dish lightly and spread a thin layer of enchilada sauce on the bottom to prevent sticking and add moisture. Spoon the chicken mixture evenly down the center of each tortilla. Top generously with shredded cheese before rolling them tightly. Arrange each filled and rolled tortilla seam-side down in the prepared dish for a neat presentation. Once all tortillas are nestled in the pan, pour the remaining enchilada sauce boldly over the top and finish with a hearty sprinkle of cheese.
Step 3: Bake to Perfection
Pop the dish into the oven and let it bake for 20 to 25 minutes until the sauce is bubbly and the cheese has melted into a golden, inviting layer. Allow the enchiladas to rest for a few minutes once out of the oven, which helps everything settle and makes them easier to serve. These steps truly bring the Chicken Enchiladas with Black Beans and Green Chiles Recipe alive with melty, savory goodness.
How to Serve Chicken Enchiladas with Black Beans and Green Chiles Recipe
Garnishes
Adding fresh garnishes can brighten each bite and introduce additional textures. Try topping your enchiladas with chopped fresh cilantro or sliced green onions to bring herbal freshness. Creamy avocado slices or a dollop of sour cream add cool richness that balances the spices. For a pop of color and zest, spoon on some pico de gallo for an irresistible finishing touch.
Side Dishes
Pairing your enchiladas with thoughtfully chosen sides can elevate your meal further. Consider a crisp green salad dressed with lime vinaigrette for refreshing contrast. Spanish rice or Mexican street corn complement the flavors perfectly without overpowering. Black bean salad or a simple guacamole spread is always a crowd-pleaser and keeps the meal balanced.
Creative Ways to Present
If you’re serving guests or want to impress, presentation makes all the difference. You can bake individual enchiladas in small ramekins or muffin tins for a fun, portion-controlled option. Layer the filling and sauce in a casserole dish for a deconstructed-style enchilada bake. Garnishing with a swirl of sour cream or a drizzle of hot sauce adds flair and personality to your serving plate.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas are a treasure and store beautifully in an airtight container in the refrigerator for up to 3 days. Keeping the sauce abundant helps maintain moisture so reheated portions stay tender and delicious rather than drying out.
Freezing
This recipe freezes well if you want to prepare meals in advance. Assemble the enchiladas in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. Thaw fully in the refrigerator before baking to ensure thorough cooking and preserve the best texture.
Reheating
For reheating, cover your enchiladas with foil to keep the moisture locked in and warm them in a 350°F oven for 15-20 minutes or until heated through. Alternatively, microwave individual servings on medium power, covering loosely, to keep them moist and tasty without drying out.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a traditional touch and have a slightly different texture that many people love. Just be sure to warm them before filling so they don’t crack when rolled.
Is it necessary to drain the green chiles?
For this Chicken Enchiladas with Black Beans and Green Chiles Recipe, it’s best not to drain the green chiles. The juices add flavor and moisture to the filling, keeping it juicy and delicious.
Can I make this recipe vegetarian?
Definitely! To make it vegetarian, simply omit the chicken and increase the black beans or add sautéed mushrooms and vegetables. The spices and enchilada sauce still pack plenty of flavor.
What kind of cheese works best?
A blend of cheddar and Monterey Jack cheeses offers the perfect balance of sharpness and meltability. Mexican cheese blends are also fantastic if you want an authentic touch.
How spicy is this recipe?
This recipe has a mild to moderate spice level thanks to the green chiles and chili powder. You can adjust the heat by choosing milder or hotter varieties of chiles and altering the chili powder amount to suit your taste.
Final Thoughts
I can’t recommend this Chicken Enchiladas with Black Beans and Green Chiles Recipe enough for anyone who wants a dish that’s both comforting and vibrant. It strikes the perfect balance of flavors and textures with minimal fuss, turning weeknight dinners or casual gatherings into memorable meals. So grab your tortillas, roll up that delicious filling, and get ready to enjoy every hearty bite!
Print
Chicken Enchiladas with Black Beans and Green Chiles Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchiladas recipe is a flavorful and hearty Mexican-inspired dish featuring tender shredded chicken, black beans, green chiles, and a blend of spices wrapped in flour tortillas, smothered in enchilada sauce and melted cheese. Perfect for a family dinner, these enchiladas bake to bubbly, cheesy perfection and can be served with fresh toppings like cilantro, sour cream, and avocado.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken
- 15 ounce can black beans, rinsed and drained
- 4 ounce can diced green chiles, do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ cup enchilada sauce
- 2 cups enchilada sauce (about 16 ounces)
- 12 ounces shredded cheese (about 3 cups), cheddar, Monterey jack, Mexican cheese blend, or a combination
- 8 large flour tortillas
Optional Toppings
- Fresh cilantro, chopped
- Green or red onion, chopped
- Sour cream
- Avocado slices
- Pico de gallo
Instructions
- Preheat and Sauté: Preheat your oven to 350°F (175°C). In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is soft and translucent, about 4-5 minutes.
- Prepare Filling: To the skillet, add the shredded cooked chicken, rinsed black beans, diced green chiles (with their juices), chili powder, ground cumin, dried oregano, salt, and ½ cup of enchilada sauce. Stir together until well combined and heated through, allowing the flavors to meld, about 3-4 minutes.
- Assemble the Enchiladas: Lightly grease a baking dish with cooking spray or a little oil. Spread a thin layer of enchilada sauce on the bottom of the dish. Lay out a flour tortilla and spoon a portion of the chicken mixture onto it, then top with a generous sprinkle of shredded cheese. Roll the tortilla up tightly and place it seam side down in the baking dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining 1.5 cups of enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top, covering all the enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for about 5 minutes before serving. Garnish with your choice of optional toppings such as fresh cilantro, chopped onions, sour cream, avocado slices, or pico de gallo.
Notes
- You can use cooked rotisserie chicken or leftover chicken to save time.
- For a spicier dish, add diced jalapeños or use a spicy enchilada sauce.
- To make this recipe gluten-free, substitute the flour tortillas with corn tortillas.
- The enchiladas can be assembled ahead and refrigerated for a few hours before baking.
- Leftovers store well and can be reheated in the oven or microwave.
