These Chicken and Black Bean Enchiladas are a comforting weeknight dinner that feels special without much effort. The combination of tender shredded chicken, hearty black beans, and rich enchilada sauce wrapped in soft tortillas is pure magic. It’s a satisfying, crowd-pleasing meal that delivers every time.
Love Chicken and Black Bean Enchiladas? So do we! If you're into Savory Combo Recipes or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken and Black Bean Enchiladas
- Balanced flavors: Savory chicken, earthy beans, and zesty sauce create a deeply satisfying bite.
- Wonderfully adaptable: Easily swap proteins, add veggies, or adjust spice to your taste.
- Make-ahead friendly: Assemble ahead and bake when ready, or freeze for future meals.
- Crowd-pleasing comfort: Universal appeal for picky eaters and dinner guests alike.
Ingredients & Tools
- 2 cups cooked, shredded chicken (from about 2 medium breasts or 3 thighs)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 2 cups red enchilada sauce (store-bought or homemade)
- 8 medium flour or corn tortillas
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil or avocado oil
- Salt and black pepper to taste
Tools: 9×13 inch baking dish, mixing bowls, skillet, whisk (if making sauce from scratch), and aluminum foil.
Notes: Using quality enchilada sauce really makes a difference—it’s the backbone of the dish. Don’t skip the smoked paprika; it adds subtle depth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 42 g |
| Fiber: | 8 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Warm your tortillas. This is a non-negotiable step if you want pliable, rollable tortillas that don’t crack. A quick heat in a dry skillet or microwave makes all the difference.
- Don’t overfill the tortillas. It’s tempting to pack in as much filling as possible, but too much will cause them to burst open during baking. A heaping 1/3 cup per tortilla is the sweet spot.
- Season your filling generously. Taste the chicken and bean mixture before assembling and adjust the salt, pepper, and spices. The filling should be flavorful on its own since it’s diluted by the tortillas and sauce.
- Consider homemade enchilada sauce. While a good store-bought sauce works fine, a simple homemade version with chili powder, garlic, and tomato paste takes these enchiladas to another level of freshness.
How to Make Chicken and Black Bean Enchiladas
Step 1: Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with oil or cooking spray. Pour about 1/2 cup of the enchilada sauce into the bottom of the dish and spread it evenly—this prevents the tortillas from sticking and adds flavor from the bottom up.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, until softened and translucent. You’ll notice the aroma becoming sweet and fragrant. Add the minced garlic, cumin, chili powder, and smoked paprika, and cook for another minute until the spices are toasted and aromatic.
Step 3: To the skillet, add the shredded chicken, black beans, and corn. Stir everything together until well combined and heated through. Season with salt and pepper to taste. I usually start with 3/4 tsp salt and 1/4 tsp black pepper, then adjust. Remove the skillet from the heat and stir in half of the shredded cheese and the fresh cilantro. The cheese will melt slightly, helping to bind the filling.
Step 4: Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30–45 seconds, or heating them one by one in a dry skillet for about 20 seconds per side. They should be soft and pliable. Place a tortilla on a clean work surface and spoon about 1/3 to 1/2 cup of the filling down the center. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
Step 5: Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure to cover them evenly. Use a spoon or spatula to spread the sauce into any gaps—you want every bit of tortilla exposed to the sauce so they don’t dry out. Sprinkle the remaining cheese generously over the top.
Step 6: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 5–10 minutes, until the cheese is fully melted, bubbly, and slightly golden in spots. Let the enchiladas rest for 5–10 minutes after removing them from the oven—this allows the filling to set slightly, making them easier to serve.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze baked or unbaked enchiladas tightly wrapped for up to 3 months.
- Reviving: Reheat in a 350°F oven until warmed through and cheese is bubbly.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The bright, citrusy notes cut through the richness of the enchiladas beautifully, and it’s a classic pairing for a reason.
- Simple Black Bean Salad — A refreshing mix of black beans, diced tomatoes, red onion, and lime vinaigrette adds a cool, textural contrast.
- Grilled Mexican Street Corn (Esquites) — Creamy, tangy, and a little spicy, this corn salad brings a fantastic smoky element to the plate.
Drinks
- Classic Margarita — The sharp citrus and tequila cleanse the palate between bites of the savory, cheesy enchiladas.
- Mexican Lager with Lime — A light, crisp beer is incredibly refreshing and doesn’t overpower the dish’s spices.
- Sparkling Water with Cucumber & Mint — A non-alcoholic option that provides a clean, cooling effervescence.
Something Sweet
- Churros with Chocolate Sauce — The warm cinnamon sugar and rich chocolate are a festive, decadent way to end the meal.
- Mango Sorbet — Light, fruity, and palate-cleansing, it’s a simple dessert that feels just right after a savory dinner.
- Tres Leches Cake — If you’re going all out, this moist, milky cake is a showstopping finale everyone will adore.
Top Mistakes to Avoid
- Using cold tortillas straight from the package. They will crack and tear when you try to roll them, leading to a messy presentation and uneven baking.
- Skipping the sauce on the bottom of the dish. This little step prevents sticking and ensures the bottom tortilla layer stays moist and flavorful, not dry and tough.
- Overbaking the enchiladas. Once the cheese is melted and bubbly, they’re done. Any longer and the tortillas can become mushy, and the filling can dry out.
- Not letting them rest before serving. Cutting into them straight from the oven will cause the filling to spill out everywhere. A brief rest lets everything set.
Expert Tips
- Tip: For extra flavor, mix a couple of tablespoons of enchilada sauce directly into the chicken and bean filling. It adds moisture and ensures every component is seasoned with that signature sauce taste.
- Tip: If you’re using corn tortillas, a quick fry in hot oil (about 10 seconds per side) before filling makes them incredibly flexible and adds a lovely depth of flavor you don’t get from just warming.
- Tip: For a crispier top, place the baking dish under the broiler for the last 1–2 minutes of cooking. Watch it closely though—the cheese can go from golden to burnt in seconds.
- Tip: To make ahead, assemble the enchiladas completely, cover tightly, and refrigerate for up to 24 hours. Let them sit at room temperature for 20–30 minutes before baking, and you may need to add 5–10 minutes to the baking time since they’ll be cold.
FAQs
Can I make these enchiladas vegetarian?
Absolutely! Simply omit the chicken and replace it with an additional can of black beans, some sautéed mushrooms, or a cup of cooked quinoa. The beans and cheese provide plenty of protein and heartiness, so you won’t miss the meat. You might want to add a pinch more of the spices to compensate for the volume increase.
What’s the best way to shred chicken for this recipe?
The easiest method is to use the paddle attachment of a stand mixer on low speed for 30 seconds—it shreds cooked chicken perfectly. Alternatively, you can use two forks to pull the meat apart. Using pre-cooked rotisserie chicken is a fantastic time-saver, just be mindful of the seasoning as it can be saltier than plain cooked chicken.
Can I freeze baked or unbaked enchiladas?
Yes, both ways work well. For unbaked, assemble completely but do not bake. Wrap the dish tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. For baked, let them cool completely, then wrap and freeze. Reheat in a 350°F oven until warmed through.
My enchiladas came out soggy. What happened?
Sogginess is usually caused by too much sauce or undercooked tortillas. Make sure you’re using the recommended amount of sauce and that your tortillas are briefly warmed or fried before assembling—this creates a barrier that helps them hold up to the sauce during baking. Also, ensure your oven is fully preheated so they cook quickly and evenly.
Can I use corn tortillas instead of flour?
Of course! Corn tortillas are more traditional and offer a lovely, authentic flavor. Just remember that they are more fragile, so the warming step is even more critical. A quick fry in oil, as mentioned in the tips, will make them pliable and prevent them from falling apart during rolling and baking.
Chicken And Black Bean Enchiladas
Make the best Chicken and Black Bean Enchiladas with this easy recipe. Perfect for weeknight dinners and packed with flavor. Get the step-by-step guide now!
Ingredients
For the Filling:
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2 cups cooked, shredded chicken (from about 2 medium breasts or 3 thighs)
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1 can black beans (15 oz, rinsed and drained)
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1 cup corn kernels (fresh, frozen, or canned)
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1 medium yellow onion (finely diced)
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2 cloves garlic (minced)
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1 tsp ground cumin
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1 tsp chili powder
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0.5 tsp smoked paprika
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2 cups shredded Monterey Jack or Mexican blend cheese
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0.25 cup fresh cilantro (chopped)
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1 tbsp olive oil or avocado oil
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Salt and black pepper (to taste)
For the Assembly:
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2 cups red enchilada sauce (store-bought or homemade)
-
8 medium flour or corn tortillas
Instructions
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Preheat your oven to 375°F (190°C). Lightly grease your 9x13 inch baking dish with oil or cooking spray. Pour about 1/2 cup of the enchilada sauce into the bottom of the dish and spread it evenly—this prevents the tortillas from sticking and adds flavor from the bottom up.01
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Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, until softened and translucent. You’ll notice the aroma becoming sweet and fragrant. Add the minced garlic, cumin, chili powder, and smoked paprika, and cook for another minute until the spices are toasted and aromatic.02
-
To the skillet, add the shredded chicken, black beans, and corn. Stir everything together until well combined and heated through. Season with salt and pepper to taste. I usually start with 3/4 tsp salt and 1/4 tsp black pepper, then adjust. Remove the skillet from the heat and stir in half of the shredded cheese and the fresh cilantro. The cheese will melt slightly, helping to bind the filling.03
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Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30–45 seconds, or heating them one by one in a dry skillet for about 20 seconds per side. They should be soft and pliable. Place a tortilla on a clean work surface and spoon about 1/3 to 1/2 cup of the filling down the center. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.04
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Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure to cover them evenly. Use a spoon or spatula to spread the sauce into any gaps—you want every bit of tortilla exposed to the sauce so they don’t dry out. Sprinkle the remaining cheese generously over the top.05
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Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 5–10 minutes, until the cheese is fully melted, bubbly, and slightly golden in spots. Let the enchiladas rest for 5–10 minutes after removing them from the oven—this allows the filling to set slightly, making them easier to serve.06
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