This enchilada post may contain affiliate links, which means we may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my/our full disclosure further information.
Let’s be honest.. it’s hard to make time to prepare lunch during the week, even when we are working from home. These easy enchiladas are the perfect Sunday (or Monday) night dinner, leaving you with a couple of days worth of leftovers! Each serving is two enchiladas, but you could easily crush four if you are hungry. I often Make these for Eric and I one night and then we have them for the next day for lunch.
Although this recipe includes chicken, you can make this vegetarian by swapping out the chicken for grilled veggies or more beans. Similarly, you could make this recipe with pulled pork or carnitas – really this recipe will work with any pulled meat.
Enchiladas are nice because you can use jarred sauces, or make them yourself — whatever you gotta do to get a meal on the table, you do you! To make these enchiladas, I suggest using my Cantina-Style Salsa recipe instead of using jarred stuff – trust me, that salsa recipe is an instant-favorite!
WHAT YOU NEED to make SEASONED AND SALTED’S Chicken and Black Bean Enchiladas:
- avocado oil
- yellow onion
- shredded chicken breasts
- enchilada sauce
- black beans
- cheddar cheese
- part-skim mozzarella
- poblano chile
- chili powder
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- 1 tbsp avocado oil
- 1 yellow onion diced
- 1 poblano chile diced
- 2 garlic cloves minced
- 12 oz cooked chicken breast shredded
- 8 oz black beans rinsed and drained
- 8 tortillas 8 inch
- 1 cup salsa
- 1/2 cup enchilada sauce
- 2 oz cheddar cheese shredded
- 2 oz part-skim mozzarella cheese shredded
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 3/4 tsp kosher salt
- Preheat your oven to 350°F. In a medium skillet, add avocado oil and cook over medium heat until glistening. Add diced onion, garlic, and diced poblano chile. Cook for 5 minutes or until the onion is glistening, stirring frequently. Remove the skillet from the heat and set aside.
- Combine the two shredded cheeses (cheddar and mozzarella) in a bowl. Split the cheese mixture in half, and set them aside. Grab a large mixing bowl and add half the shredded cheese mixture, shredded chicken, onions and poblano mix, black beans, and half of the salsa (½ cup), as well as cumin, chili powder, and salt. Mix to combine, and set aside.
- Spread the remaining ½ cup of salsa in the bottom of a large baking dish.
- Now, it’s time to assemble the enchiladas! One by one, add a little filling to a tortilla, then roll it tightly like a cigar. Place the tortilla seam side down in the baking dish. Repeat with remaining tortillas until all of the filling is gone. Then, pour ½ cup enchilada sauce on top of the enchiladas. If you don’t have enchilada sauce, honestly, you can use a bit more salsa instead, and I think it tastes really good! Spread remaining cheese mixture over the enchiladas.
- Bake for 20-25 minutes. The tortillas should be crispy, and the cheese should be bubbly. Serve right away with sour cream, cilantro, or whatever toppings you like. These can stay in the fridge in airtight containers for up to 3 days, and make for some great lunches!