EASY CHEESY CHICKEN AND BLACK BEAN ENCHILADAS

If you’re looking for a delicious, budget-friendly meal that your whole family will love, these Chicken and Black Bean Enchiladas are a must-try! They come together in just a few simple steps and are packed with creamy, cheesy goodness. Plus, this recipe is perfect for meal prep and leftovers!

Quick Dinner Ideas

These Chicken and Black Bean Enchiladas are the ultimate easy, cheesy comfort food that will quickly become a regular on your dinner menu.

These enchiladas are not only delicious but also a fantastic way to bring the family together around the dinner table. The combination of tender chicken, hearty black beans, and creamy cheese makes this a comforting meal that satisfies even the hungriest appetites. Whether it’s a busy weeknight or a weekend gathering, these enchiladas are sure to be a hit with everyone.

If you love making homemade enchiladas, consider doubling the recipe and freezing half for later. This meal is perfect for busy nights when you need something fast, filling, and family-friendly. Simply bake from frozen or let them thaw in the fridge before reheating in the oven. Meal prepping has never been so tasty! This not only stretches the recipe but also adds a delicious texture and flavor boost. You can also swap flour tortillas for corn tortillas if you are gluten-free or prefer a more traditional enchilada experience.

Why You’ll Love This Recipe

Great for Meal Prep – Make ahead and reheat for easy dinners throughout the week.

Easy to Make – Simple ingredients and minimal prep work.

Budget-Friendly – Uses pantry staples like canned chicken and black beans.

Family-Approved – A cheesy, flavorful meal that even picky eaters will love.

Ingredients you’ll need

Here is what you’ll need:

• 1/2 onion, chopped
• 3 tablespoons water
• 1 (16 oz) can tomato sauce
• 2 teaspoons chili powder
• 1 (12.5 oz) can chicken breast, drained
• 1 (16 oz) container sour cream
• 1/2 can diced green chiles
• 1 (16 oz) can black beans, rinsed and drained
• 3 cups shredded Colby Jack cheese, divided
• 10 (8-inch) flour tortillas

Step by Step Instructions

Step 1: Preheat & Prep Sauce: Preheat oven to 350°F. In a small bowl, combine tomato sauce, water, and chili powder. Spread about 1/3 of the mixture on the bottom of a 9×13-inch baking dish and set aside.

Step 2: Make the Filling: In a medium bowl, mix together chicken, sour cream, green chiles, onion, black beans, and half of the cheese.

Step 3: Assemble the Enchiladas: Place a generous 1/4 cup of the filling close to one edge of each tortilla and spread it out lengthwise. Roll up tightly.

Step 4: Layer & Bake: Place enchiladas seam side down in the baking dish, arranging them close together. Spoon the remaining sauce evenly over the top, making sure to cover the edges.

Step 5: Bake & Add Cheese: Bake uncovered for 25 minutes. Sprinkle the remaining cheese on top and return to the oven for 5 more minutes or until cheese is melted and bubbly.

Step 6: Serve & Enjoy: Let cool slightly before serving. Top with extra sour cream or guacamole if desired!

Pro Tips for the Best Chicken Enchiladas:

• Use Rotisserie Chicken – Swap canned chicken for shredded rotisserie chicken for extra flavor.
• Add More Heat – Stir in a dash of cayenne or use hot green chiles for a spicy kick.
• Make It a Freezer Meal – Assemble the enchiladas, cover tightly, and freeze. When ready to eat, bake at 350°F for 40-45 minutes.
• Switch Up the Cheese – Try a mix of cheddar, Monterey Jack, or pepper jack for a flavor twist.

What to Serve with Chicken and Black Bean Enchiladas:

• Chips and Salsa
• Homemade Guacamole
• A simple side salad with avocado dressing
• Refried beans or Mexican rice

How to Store & Reheat:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil and freeze for up to 3 months.
• Reheating: Microwave individual portions or bake at 350°F for 15-20 minutes.

Tried this recipe? Let me know how it turned out in the comments!

Easy Chicken and Black Bean Enchiladas

Lauren Bliss

These easy Chicken and Black Bean Enchiladas are a family favorite! Made with canned chicken, black beans, green chiles, and lots of melty cheese, this budget-friendly recipe is perfect for busy weeknights.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 5

Equipment

• 1 mixing bowl
• 1 9×13 baking dish

Ingredients

  

• 1/2 onion chopped
• 3 tablespoons water
• 1 16 oz can tomato sauce
• 2 teaspoons chili powder
• 1 12.5 oz can chicken breast, drained
• 1 16 oz container sour cream
• 1/2 can diced green chiles
• 1 16 oz can black beans, rinsed and drained
• 3 cups shredded Colby Jack cheese divided
• 10 8-inch flour tortillas

Instructions

 

• Preheat & Prep Sauce: Preheat oven to 350°F. In a small bowl, combine tomato sauce, water, and chili powder. Spread about 1/3 of the mixture on the bottom of a 9×13-inch baking dish and set aside.
• Make the Filling: In a medium bowl, mix together chicken, sour cream, green chiles, onion, black beans, and half of the cheese.
• Assemble the Enchiladas: Place a generous 1/4 cup of the filling close to one edge of each tortilla and spread it out lengthwise. Roll up tightly.
• Layer & Bake: Place enchiladas seam side down in the baking dish, arranging them close together. Spoon the remaining sauce evenly over the top, making sure to cover the edges.
• Bake & Add Cheese: Bake uncovered for 25 minutes. Sprinkle the remaining cheese on top and return to the oven for 5 more minutes or until cheese is melted and bubbly.
• Serve & Enjoy: Let cool slightly before serving. Top with extra sour cream or guacamole if desired!

Notes

How to Store & Reheat

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil and freeze for up to 3 months.
• Reheating: Microwave individual portions or bake at 350°F for 15-20 minutes.

Keyword black beans, chicken, enchiladas