Easy Chicken & Black Bean Enchiladas Recipe

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Craving a comforting and flavor-packed dinner that’s a breeze to make? Look no further than this Chicken and Black Bean Enchiladas recipe.

Full of savory goodness, this recipe combines tender shredded chicken, black beans, and cheddar cheese, all wrapped in warm flour tortillas and smothered in a rich, homemade enchilada sauce.

The preparation is straightforward, making it an excellent choice for busy weeknights when you want something delicious without spending hours in the kitchen.

In no time, you’ll be savoring these mouthwatering enchiladas, top them with a dollop of creamy sour cream and serve with a side of rice, salsa and avocado.

Easy Chicken Enchiladas Recipe

Chicken Enchiladas Ingredients

1 medium onion, roughly chopped
1 tsp. vegetable oil
3 medium garlic cloves, minced
3 tbsp. chili powder
3 tsp. ground cumin
2 tsp. sugar
16 oz. tomato sauce
1 C. water
1 pound boneless, skinless chicken breast
1/2 C. black beans
8 oz. cheddar cheese, shredded
8 large flour tortillas
Vegetable cooking spray
Salt
Pepper

Chicken Enchilada Directions

1. Adjust an oven rack to the middle position and heat oven to 425 degrees.

2. Mix the onion, oil, and 1/2 tsp. salt in a large saucepan. Cover and cook over medium-low heat, mixing often, until onions have softened.

3. Stir in the garlic, chili powder, ground cumin, and sugar. Cook until it smells really good…this happens fast, about 30 seconds.

4. Stir in the tomato sauce and water, bring to a simmer and cook until it starts to thicken up a bit.

5. Place the chicken breast in the sauce. Cover and cook on medium-low heat until the chicken is done.

After chicken is cooked through, remove from the sauce and place on a plate; set aside to cool.

6. Strain the sauce through a fine mesh strainer into a bowl, press on the onions to get as much sauce through the mesh as possible. Season the sauce with salt and pepper to taste.

7. Place onion mixture in a bowl. When the chicken is cool, shred it into bite size pieces.

Add to the onion mixture. Add in 1/4 cup enchilada sauce, 1 cup cheddar cheese, and 1/2 cup black beans. Mix to combine.

8. Place a tortilla shell on a clean surface. Spread 1/3 cup of filling down the center of the shell.

Roll the tortilla tightly around the filling.

9. Lay them seam side down in a greased 13×9 pan. I lined my pan with aluminum foil to make clean up easier. Spray the tops of the tortillas with cooking spray.

Place in the oven until tortillas are slightly browned (5-7 minutes).

10. After they are browned remove from oven. Reduce oven temp to 400 degrees. Pour sauce over the enchiladas. Sprinkle the remaining cheese on top. Cover the pan with foil and place back in oven for 20-25 minutes.

11. Remove from heat and let stand for approximately 10 minutes before serving.

I serve with some sour cream. These are seriously the best enchiladas and so easy to make!

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