See All Recipes

Chicken & Black Bean Enchiladas

Created by Julie Van Rosendaal

Chicken & Black Bean Enchiladas

Total Time:






Skill Level:



  • 8 - 12 Las Tortillas corn tortillas
  • 1 cup cooked or canned black beans
  • 2 cups shredded roasted chicken
  • 1 - 2 cups grated mozzarella, Monterey Jack or other meltable cheese
  • 2 cups canned or homemade enchilada sauce

How to Make It

Preheat the oven to 350˚F.

Spread a spoonful of the sauce in a line on the bottom of each corn tortilla and top with a spoonful of black beans, spreading it in a line over the sauce, and then the shredded chicken and a sprinkle of cheese. Roll them up (without tucking in the ends like you might with a burrito) or just fold them in half, like a taco, and line them up right beside each other in a 9x13-inch baking dish. Pour the remaining sauce overtop (I held some back - but add as much as you like) and sprinkle the top with green onions and the remaining cheese. Bake for 20 minutes, or until bubbly and golden.


Similar Recipes


comments powered by Disqus