Chicken & Black Bean Enchiladas

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Servings: 6 Difficulty: Intermediate
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Creamy, cheesy enchiladas filled with savory chicken and black beans, smothered in rich enchilada sauce
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These Chicken and Black Bean Enchiladas are the ultimate comfort food dinner. Tender shredded chicken is mixed with hearty black beans, zesty green onions, and a touch of cumin, then rolled into warm flour tortillas. The filling is smothered in a tangy picante sauce and topped with melting Monterey Jack cheese before baking. The result is a golden, bubbly casserole that is both filling and flavorful. Perfect for busy weeknights or casual gatherings, this dish requires minimal effort but delivers maximum satisfaction. It&# 226;€™s a family-friendly meal that can easily be doubled for leftovers, which often taste even better the next day.

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Chicken & Black Bean Enchiladas

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 140.5

Description

These Chicken and Black Bean Enchiladas are the ultimate comfort food dinner. Tender shredded chicken is mixed with hearty black beans, zesty green onions, and a touch of cumin, then rolled into warm flour tortillas. The filling is smothered in a tangy picante sauce and topped with melting Monterey Jack cheese before baking. The result is a golden, bubbly casserole that is both filling and flavorful. Perfect for busy weeknights or casual gatherings, this dish requires minimal effort but delivers maximum satisfaction. It&# 226;€™s a family-friendly meal that can easily be doubled for leftovers, which often taste even better the next day.

Ingredients

Directions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a large skillet over medium heat, cook the bacon until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon of bacon grease. Crumble bacon and set aside.
  3. In the same skillet, cook the chicken breast and chopped red bell pepper in the reserved bacon grease until the chicken is no longer pink and peppers are tender. Add minced garlic and cook for 1 minute more.
  4. Remove skillet from heat. Shred the chicken with two forks. Stir in the black beans, cumin, salt, sliced green onions, crumbled bacon, and picante sauce. Mix well to combine.
  5. Spread 1/2 cup of the picante sauce mixture (or extra sauce if available) evenly in the bottom of the prepared baking dish.
  6. Spoon about 1/2 cup of the chicken filling down the center of each tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  7. Pour remaining picante sauce over the rolled enchiladas. Sprinkle evenly with shredded Monterey Jack cheese.
  8. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.
  9. Let stand for 5 minutes before serving. Garnish with additional green onions or cilantro if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 140.5kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.9g5%
Cholesterol 72.4mg25%
Sodium 63.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 26.4g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: enchiladas, chicken enchiladas, black bean enchiladas, mexican food, comfort food, weeknight dinner, family meal, baked enchiladas, monterey jack cheese, flour tortillas, casserole, easy dinner, picante sauce, meal prep, dairy, poultry
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