Name: Easy Chicken Enchiladas with Black Beans Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 0.5 teaspoon onion powder; 0.5 teaspoon garlic powder; 0.5 teaspoon cumin; 0.5 teaspoon paprika; 0.5 teaspoon dried oregano; 0.5 teaspoon chili powder; 1-2 tablespoons avocado oil (can substitute olive oil); 0.5 yellow onion, diced; 15 oz red enchilada sauce (homemade recommended); 2.75 cups shredded cooked chicken; Salt to taste; 3 cloves garlic, minced; 1 (15 oz) can black beans, drained and rinsed; 1 (4 oz) can diced green chiles, undrained; 2 tablespoons lime juice; 1 teaspoon hot sauce; 1 teaspoon honey; 2 tablespoons finely chopped cilantro (plus more for garnish); 8 (8-inch) flour tortillas; 3 cups shredded Mexican cheese blend, divided; Sour cream for serving

There’s something so comforting about a dish that’s both cozy and packed with flavor—this Easy Chicken Enchiladas with Black Beans Recipe hits that note perfectly. The combination of tender chicken, black beans, and zesty enchilada sauce baked under melty cheese? Absolute dinner magic every time.

The image shows a dish with five folded tortillas placed side by side inside a white baking dish. Each tortilla is covered with a melted layer of yellow and white cheese, browned slightly around the edges. There is a reddish sauce peeking out beneath the cheese. On top, there are small pieces of bright red diced tomatoes, finely chopped purple onions, and green slices of jalapeño, all sprinkled with bits of green herbs. The dish rests on a white marbled textured surface with some blurred green leaves in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Enchiladas with Black Beans Recipe
Top Tip
How to Serve Easy Chicken Enchiladas with Black Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Enchiladas with Black Beans Recipe

Why You'll Love This Recipe

Whenever I make this Easy Chicken Enchiladas with Black Beans Recipe, it’s like gathering comfort and bold flavors all in one dish. It’s straightforward enough for weeknights but tasty enough to impress friends when they come over.

Simple Ingredients, Big Flavor: This recipe combines pantry staples with fresh touches that really punch up the taste without fuss.
Hearty and Nutritious: With black beans and chicken, it’s a great source of protein and fiber for a balanced meal.
Customizable Spiciness: You control how much heat to add, making it perfect for kids or your spice-loving self.
Make-Ahead Friendly: Prep the filling ahead of time and assemble when ready—ideal for busy days.

A white rectangular baking dish holds six rolled enchiladas side by side, covered in melted yellow and white cheese with a slightly browned texture on top. Beneath the cheese, a red sauce peeks out around the edges of the enchiladas. On top, there is a generous scatter of chopped red tomatoes, finely chopped purple onions, and green cilantro leaves. Three round slices of green jalapeño pepper rest in the center, adding color contrast. The dish is placed on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this easy chicken enchiladas with black beans recipe works harmoniously to build layers of flavor and texture. I love shopping for these because many are pantry-friendly, and the fresh lime and cilantro add such a bright finish.

Flat lay of a halved yellow onion, three whole uncracked brown garlic cloves, a small pile of shredded cooked chicken, a small white bowl of red enchilada sauce, a small white bowl of black beans, a small white bowl of diced green chiles with juices, a small white bowl with amber honey, an avocado with a slice of green flesh visible beside it representing avocado oil, a small white bowl of lime juice, a small pile of mixed ground spices including paprika, cumin, chili powder, dried oregano, garlic powder, and onion powder, a few sprigs of fresh cilantro, a stack of eight unwrapped 8-inch flour tortillas, three cups of shredded Mexican cheese arranged loosely, and a small white bowl of sour cream all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Onion powder, garlic powder, cumin, paprika, dried oregano, chili powder: These spices create that signature enchilada flavor base—don’t skip them!
Avocado oil (or olive oil): Great for sautéing the onions and ensuring a nice depth without heavy greasiness.
Yellow onion: Adds sweetness and texture; sauté until soft for the best flavor.
Red enchilada sauce: This ties everything together—try making your own if you can, it’s a game-changer.
Shredded chicken: I often use rotisserie chicken for ease—it’s already seasoned and juicy.
Salt: Adjust depending on your chicken’s saltiness; it balances all flavors.
Garlic: Fresh minced garlic enhances aroma and flavor; add it toward the end of cooking the onions to prevent burning.
Black beans: Rinsed and drained to avoid extra salt, they add heartiness and fiber.
Diced green chiles: Mild heat and a slight tang that pairs perfectly with the cheese and sauce.
Lime juice: Fresh lime cuts through richness and adds a lovely zing.
Hot sauce: Just enough to wake up the flavors; adjust to taste.
Honey: Balances out the acidity and spice for a well-rounded filling.
Fresh cilantro: Adds brightness and fresh herbaceous notes.
Flour tortillas: Soft and pliable, perfect for rolling without cracking. Warming them helps.
Mexican shredded cheese: A blend usually includes cheddar and Monterey Jack—melts beautifully.
Sour cream (for serving): The cooling touch that pairs perfectly with the spicy richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this easy chicken enchiladas with black beans recipe is how flexible it is. I often tweak it depending on what’s in my fridge or how much time I have, and you can too! Don’t be shy to experiment.

Variation: Sometimes I swap out the flour tortillas for corn if I want a gluten-free version—it’s just a little trickier to roll, but totally doable with microwave warming tricks.
Spice Level: Feel free to adjust the hot sauce and chili powder to suit your taste buds or leave it out completely for kids.
Cheese Options: Try mixing in some queso fresco or pepper jack for a fun twist on the melt and flavor.
Vegetarian Version: Replace chicken with roasted cauliflower or sautéed mushrooms and double the black beans to keep it hearty.

Step-by-Step: How I Make Easy Chicken Enchiladas with Black Beans Recipe

Step 1: Season and Sauté the Onions

First, I heat up the avocado oil in a skillet over medium heat and toss in the diced yellow onion. It softens and becomes wonderfully sweet after about 5 minutes. Lower the heat to medium-low before adding a bit of the enchilada sauce and minced garlic—this little sauce boost keeps the chicken extra flavorful later on.

Step 2: Combine Chicken and Seasonings

Next, I add shredded chicken to that skillet—rotisserie chicken is a lifesaver here—and sprinkle on the combined spices: onion powder, garlic powder, cumin, paprika, oregano, and chili powder. Toss everything together thoroughly so each bite has that classic Mexican-inspired seasoning.

Step 3: Stir in the Beans, Chiles, and Brighteners

Then comes the fun part: gently mixing in the black beans, diced green chiles, fresh lime juice, a touch of hot sauce, honey, and chopped cilantro. Let this all heat together a minute or two so the flavors marry. At this point, your kitchen will already smell amazing.

Step 4: Assemble the Enchiladas

Lightly grease your baking dish and spread a thin layer of enchilada sauce on the bottom. To make the tortillas more flexible—so they don’t crack when rolled—I microwave 4 tortillas for about 30 seconds. Spoon the filling onto the bottom third of each tortilla, add a generous sprinkle of cheese, and roll tight. Place them seam-side down in the dish like little flavor-packed bundles.

Step 5: Sauce, Cheese, and Bake

Pour or spread the remaining enchilada sauce over the rolled tortillas—use as much or as little as you like—and sprinkle evenly with the remaining cheese. Cover and bake at 350°F for 10 minutes. I usually spray the inside of the foil to prevent that annoying cheese-stick. Then, uncover and bake for 13 more minutes until bubbly and golden. For a little extra color, broil on low for 1-2 minutes, but watch closely!

Step 6: Garnish and Serve

Finally, scatter extra fresh cilantro over the top and serve with a dollop of sour cream. This balancing coolness brings the whole meal together beautifully.

Top Tip

These simple tips helped me perfect this recipe faster than any cookbook advice—making a real difference on flavor and ease.

Warm Your Tortillas: Microwave tortillas wrapped in a damp paper towel for 30 seconds before rolling to prevent cracking and keep them soft.
Season Gradually: I add salt carefully and taste as I go, especially if using rotisserie chicken, which can be salty already.
Enchilada Sauce Control: Don’t overload the casserole with sauce—it can make it soggy. A thinner bottom layer and some sauce on top does the trick.
Foil Prep: Spray the underside of your foil cover with nonstick spray to avoid pulling up cheesy goodness when uncovered.

How to Serve Easy Chicken Enchiladas with Black Beans Recipe

Garnishes

I love topping these enchiladas with freshly chopped cilantro and a spoonful of sour cream to tone down the spice just right. Sometimes I add diced avocado or a squeeze of extra lime for brightness. Crumbled queso fresco or sliced jalapeños can also be a delicious finishing touch.

Side Dishes

On the side, I serve a simple Mexican rice or a fresh corn salad to balance the richness. A crunchy cabbage slaw with lime dressing also adds great texture contrast and pairs beautifully with the enchiladas.

Creative Ways to Present

For special occasions, I’ve arranged individual enchiladas on colorful plates, layering with guacamole dollops and bright salsa. Another fun idea: turn these into enchilada “lasagna” by layering tortillas and fillings in a baking dish for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually store leftover enchiladas in an airtight container in the fridge. They keep well for up to 3 days—just cover tightly to maintain moisture.

Freezing

If I plan ahead, I assemble the enchiladas and freeze them before baking. Wrapped well, they last up to 3 months. When ready, thaw overnight in the fridge and bake as usual—this is a real time-saver.

Reheating

To reheat, I cover with foil and warm in a 350°F oven until heated through, about 15–20 minutes. Removing the foil for the last 5 minutes helps restore that fresh-baked cheese melt.

Frequently Asked Questions:

Can I use corn tortillas instead of flour for this Easy Chicken Enchiladas with Black Beans Recipe?

Yes! Corn tortillas work well but are less flexible, so warming them briefly in the microwave with a damp paper towel makes rolling easier. You can also lightly fry them before assembling to prevent tearing.

How do I make homemade enchilada sauce for this recipe?

I recommend a simple sauce made with tomato sauce, chili powder, cumin, garlic powder, onion powder, oregano, and a pinch of salt. Simmer the spices in oil first to release their flavors, then add tomato sauce and cook for 10 minutes. It’s fresher and more flavorful than store-bought!

Can I prep the filling in advance for this Easy Chicken Enchiladas with Black Beans Recipe?

Absolutely! The filling can be made a day or two ahead and stored in the fridge. This makes assembly a quick, stress-free process when you’re ready to bake. Just be sure to stir and reheat the filling gently before rolling into tortillas.

What’s the best way to reheat leftover chicken enchiladas without drying them out?

Covering the enchiladas with foil when reheating in the oven helps trap moisture and prevents drying. Heating at 350°F for 15–20 minutes usually restores the texture and flavors beautifully. You can remove the foil for the last few minutes if you want to re-melt or brown the cheese again.

Final Thoughts

This Easy Chicken Enchiladas with Black Beans Recipe has quickly become one of my go-tos for feeding family and friends with minimal fuss but maximum love. The way the flavors blend and the ease of making it remind me why homemade food always wins. Honestly, once you try this, I bet you’ll have it in your dinner rotation just like me.