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Chicken and Black Bean Enchiladas

These chicken enchiladas are the perfect weeknight meal! Grab a rotisserie chicken, shredded cheese, salsa, enchilada sauce, some cilantro, and don't forget the tortillas. PS: these are great as leftovers!
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican
Keyword: Budget-Friendly, Family-Friendly
Servings: 4
Calories: 574kcal
Author: Allie Hagerty

Equipment

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Sodium: 1817mg | Calcium: 344mg | Vitamin C: 28mg | Vitamin A: 1010IU | Sugar: 9g | Fiber: 9g | Potassium: 841mg | Cholesterol: 96mg | Calories: 574kcal | Saturated Fat: 7g | Fat: 18g | Protein: 46g | Carbohydrates: 57g | Iron: 5mg
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