Easy Chicken and Black Bean Enchiladas
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.
Equipment
- 1 mixing bowl
- 1 9x13 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 9x13-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.