Name: Irresistible Black Bean and Chicken Enchiladas You’ll Love
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups Shredded Cooked Chicken (Use leftover chicken or canned for a quick option.); 1 can Black Beans (Opt for no-salt-added canned beans.); 1 cup Shredded Mexican Blend Cheese (Most goes on top for creaminess.); 1 cup Red Enchilada Sauce (Enhances flavor and moisture.); 8 pieces Low Carb Whole Wheat Tortillas (Feel free to substitute with corn or gluten-free versions.)

As I stirred the pot, the rich aroma of spices and simmering enchilada sauce wafted through my kitchen, instantly transporting me to a cozy eatery in the heart of Mexico. These Easy Black Bean and Chicken Enchiladas are a delightful dish I turn to time and time again for a quick weeknight dinner. Packed with only five simple ingredients, they deliver nourishment without sacrificing flavor. Not only are they a healthy, high-protein meal the whole family will love, but they also come together in a flash, perfect for busy evenings. So, if you’re looking to elevate your dinner table with something nutritious and satisfying, these enchiladas might just be your new go-to. Ready to get cooking and bring a taste of Mexico home?

Why Are These Enchiladas a Must-Try?

Simplicity at Its Best: The recipe requires just five ingredients, making it incredibly easy even for novice cooks.
Deliciously Nutritious: Packed with protein and fiber, these Black Bean and Chicken Enchiladas keep hunger at bay while being health-conscious.
Family Favorite: They appeal to both kids and adults, ensuring everyone at the table leaves satisfied.
Versatile Options: Feel free to swap ingredients—like using rotisserie chicken or gluten-free tortillas—to cater to your dietary preferences.
Time-Saving Delight: With quick prep and bake time, you can whip these up in under an hour, perfect for busy weeknights.
Experience the wholesome goodness that rivals takeout, and for more savory bites, check out my Garlic Parmesan Chicken or Chinese Orange Chicken!

Black Bean and Chicken Enchiladas Ingredients

For the Filling

Shredded Cooked Chicken – Use leftover chicken or canned for a quick option.
Black Beans – Opt for no-salt-added canned beans; they add fiber and protein.
Shredded Mexican Blend Cheese – Perfect for adding creaminess and flavor; most goes on top.

For the Sauce

Red Enchilada Sauce – This enhances the flavor and moisture for both filling and topping.

For the Wrap

Low Carb Whole Wheat Tortillas – These serve as a healthier tortilla option; feel free to substitute with corn or gluten-free versions.

Experience the deliciousness of these Black Bean and Chicken Enchiladas as they come together effortlessly!

Step‑by‑Step Instructions for Black Bean and Chicken Enchiladas

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F. Grease a 9×13-inch baking pan to prevent sticking, ensuring your Black Bean and Chicken Enchiladas turn out perfectly golden and crispy. Having everything set up will streamline your cooking process and make your kitchen feel inviting as you embark on this flavorful journey.

Step 2: Mix the Filling
In a mixing bowl, combine the shredded cooked chicken, drained black beans, ½ cup of shredded Mexican blend cheese, and ⅔ cup of red enchilada sauce. Stir well until all the ingredients are thoroughly blended and coated with the sauce, creating a vibrant mixture that will fill your tortillas with comforting flavor and nutrition.

Step 3: Assemble the Enchiladas
Lay the low carb whole wheat tortillas flat on a clean surface. Place a generous scoop of the chicken and bean filling in the center of each tortilla, then roll them tightly, ensuring the filling stays secured. Arrange each rolled enchilada seam-side down in the greased baking pan, creating a cozy row of deliciousness ready for baking.

Step 4: Add Sauce and Cheese
Once all the enchiladas are nestled in the baking pan, pour the remaining red enchilada sauce evenly over the top, allowing it to cascade over each tortilla. Sprinkle the remaining shredded cheese generously over the sauce, ensuring an ooey-gooey topping that melts beautifully. This combination creates a mouthwatering experience for your Black Bean and Chicken Enchiladas.

Step 5: Bake to Perfection
Place the pan in the preheated oven and bake for 20 minutes. Keep an eye on the cheese as it melts and bubbles, turning a delightful golden brown. When done, the enchiladas should be hot and the sauce bubbling, creating an irresistible aroma that fills your kitchen with warmth and anticipation.

Step 6: Rest Before Serving
Once baked, remove the enchiladas from the oven and let them rest for 5 minutes. This allows the flavors to meld and makes it easier to serve them without falling apart. Your Black Bean and Chicken Enchiladas are now ready to be enjoyed, so plate them up and get ready to savor every bite!

Make Ahead Options

These Easy Black Bean and Chicken Enchiladas are ideal for meal prep, allowing you to save precious time on busy weeknights! You can prepare the entire dish up to 24 hours in advance by assembling the enchiladas, pouring the sauce over them, and covering the baking pan tightly with plastic wrap before refrigerating. This not only allows the flavors to meld beautifully but also keeps them fresh. For even longer storage, you can freeze them before baking for up to 1 month. When you’re ready to enjoy, simply bake them straight from the fridge (adding a few extra minutes) or from the freezer (increasing the baking time accordingly), guaranteeing just as delicious results with minimal effort!

How to Store and Freeze Black Bean and Chicken Enchiladas

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 15–20 minutes until heated through.
Freezer: These enchiladas can be frozen before baking for up to 1 month. Wrap each tightly in plastic wrap and then in aluminum foil for optimal flavor preservation.
Reheating from Frozen: Bake directly from frozen at 350°F for approximately 35–40 minutes. Add a splash of enchilada sauce on top to keep them moist.
Make-Ahead Tip: Prepare the Black Bean and Chicken Enchiladas ahead of time, store in the fridge or freezer, and enjoy a comforting meal whenever you need it!

What to Serve with Easy Black Bean and Chicken Enchiladas

Savor the delightful combination of flavors and textures that complete a satisfying meal beneath your cozy kitchen lights.

Fresh Guacamole: A creamy, zesty dip that adds a smooth contrast to the warm enchiladas, making every bite even more enjoyable.
Crisp Garden Salad: Bright greens tossed with tangy vinaigrette bring a refreshing crunch that lightens the richness of the enchiladas.
Mexican Street Corn: The sweetness and spice of this grilled favorite complement the savory filling, creating a colorful side that bursts with flavor.
Pico de Gallo: This chunky salsa offers a fresh kick, with vibrant tomatoes and cilantro elevating the overall taste and brightness of your plate.
Spanish Rice: Fluffy rice with seasonings rounds out the meal, providing a comforting base that contrasts perfectly with the saucy enchiladas.
Margaritas: Treat yourself to a classic lime margarita that enhances the flavors of your meal while providing a refreshing zesty touch.

Accompany your black bean and chicken enchiladas with these delightful pairings to awaken your senses and create a full dining experience!

Expert Tips for Black Bean and Chicken Enchiladas

Perfect Tortilla Technique: Ensure tortillas are tightly rolled to keep them intact during baking; loose rolls may lead to a messy presentation.
Quick Protein Solution: Use pre-cooked or rotisserie chicken to save time; it’s a great shortcut for delicious Black Bean and Chicken Enchiladas.
Flavor Adjustment: Add extra enchilada sauce to the filling, especially when using corn tortillas, to prevent them from drying out during baking.
Cheese Variations: Experiment with different cheese types like pepper jack for a spicy kick, or try a blend for added flavor depth.
Make-Ahead Convenience: Prepare enchiladas in advance and refrigerate for up to three days or freeze them for later, ensuring you’re always ready for a quick, healthy dinner.

Black Bean and Chicken Enchiladas Variations

Feel free to personalize these enchiladas to suit your taste buds and dietary needs!

Rotisserie Chicken: Use shredded rotisserie chicken for a super easy and time-saving option; it adds wonderful flavor too.
Spicy Kick: Opt for pepper jack cheese instead of the Mexican blend for a deliciously spicy touch that will excite your palate.
Gluten-Free Twist: Swap in gluten-free tortillas if you’re avoiding gluten; just remember to check for thicker enchilada sauce.
Vegetarian Option: Replace chicken with sautéed bell peppers and zucchini for a vibrant, meat-free version that’s just as satisfying.
Extra Cheese: For cheese lovers, add a blend of mozzarella and cheddar in the filling for that extra gooey goodness.
Creamy Addition: Stir in a scoop of cream cheese with the filling mixture for a creamy texture that takes these enchiladas up a notch.
Heat Level: Include diced jalapeños in your filling for added heat, or roast them for a milder, smoky flavor.
Make it a Casserole: For a fun new take, layer tortillas and filling in a baking dish like a casserole, making it perfect for larger gatherings.

No matter how you choose to customize your Black Bean and Chicken Enchiladas, you’re sure to delight in the flavors of home-cooked goodness! And for even more inspiration, check out my delicious Fried Chicken Street Tacos or try a mouthwatering Chicken Sandwich Every for your next meal.

Black Bean and Chicken Enchiladas Recipe FAQs

What kind of black beans should I use for the filling?
I recommend opting for no-salt-added canned black beans for your enchiladas. This way, you’ll keep the sodium levels lower and maintain a healthier meal. Don’t forget to drain and rinse them well to enhance the flavor!

How should I store leftover Black Bean and Chicken Enchiladas?
Once your leftovers are cooled, store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F for about 15–20 minutes, making sure they’re heated through.

Can I freeze the enchiladas?
Absolutely! For best results, wrap the prepared enchiladas tightly in plastic wrap and then in aluminum foil. They can be frozen before baking for up to 1 month. When you’re ready to bake, just remove the foil and bake at 350°F for about 35–40 minutes—don’t forget to splash a bit of enchilada sauce on top to keep them moist!

What if my enchiladas fall apart when I roll them?
Ah, rolling can be tricky! If you find your tortillas cracking or falling apart, try warming them in the microwave for about 15 seconds before filling. This softens them, making them more pliable and easier to roll tightly without breaking.

Are these enchiladas suitable for gluten-free diets?
Yes! You can easily modify this recipe to be gluten-free by substituting the low carb whole wheat tortillas with gluten-free tortillas. Just ensure that the other ingredients you use, like the enchilada sauce and beans, are also gluten-free.

What to serve with Black Bean and Chicken Enchiladas?
For a delightful meal, I suggest serving the enchiladas with fresh salsa, creamy guacamole, or a side salad for added crunch and freshness. These pair beautifully and contribute to a balanced dinner!