Name: Easy Chicken Enchiladas with Black Beans Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon cumin; ½ teaspoon paprika; ½ teaspoon dried oregano; ½ teaspoon chili powder; 1-2 tablespoons avocado oil (or olive oil); ½ yellow onion, diced; 3 cloves garlic, minced; 2 ¾ cups shredded cooked chicken; Salt, to taste; 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 to garnish; 15 oz. red enchilada sauce; 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 simple to make and packed with flavors that dance on your taste buds. That’s exactly why I adore sharing this Easy Chicken Enchiladas with Black Beans Recipe—it’s a weeknight winner and crowd-pleaser rolled into one cheesy, saucy package.

A white baking dish holds five rolled tortillas lined up in two rows. Each tortilla is covered with a layer of melted yellow and white cheese that looks soft and slightly browned in places. Bright red tomato pieces, small purple onion bits, and green slices of jalapeño are scattered on top, adding color and freshness. The baking dish sits on a white marbled surface with some green herbs blurred 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

I remember making these enchiladas for a casual family dinner and getting a chorus of “this is amazing” from everyone—no fancy ingredients, just a perfect harmony of well-seasoned chicken, creamy black beans, and melty cheese. It’s one of those recipes that feels like a cozy hug on a plate and never fails to impress.

Simple Ingredients: You probably already have most of what you need in your pantry and fridge.
Flavorful and Balanced: The mix of spices with black beans and green chiles adds just the right kick without being overwhelming.
Kid-Friendly and Adaptable: Perfect for picky eaters—and easy to tweak for spice levels or add-ins you love.
Make-Ahead Friendly: You can prep in advance and bake whenever you’re ready for a fuss-free meal.

Ingredients & Why They Work

This Easy Chicken Enchiladas with Black Beans Recipe balances fresh and pantry staples to build layers of texture and flavor. Knowing what each ingredient brings to the party helps you understand why skipping any can change the dish.

Flat lay of a halved yellow onion diced in small cubes, three whole uncracked brown garlic cloves, a small white ceramic bowl filled with deep red enchilada sauce, a pile of shredded white and golden cooked chicken breast, a small white ceramic bowl holding glossy black beans, a small white ceramic bowl with diced bright green chiles with some juice, a small white ceramic bowl with vibrant green finely chopped cilantro, a white ceramic bowl with pale yellow shredded Mexican cheese, a stack of soft, thin, golden flour tortillas about 8-inch diameter, a small white ceramic bowl containing light golden avocado oil, a small white ceramic bowl with golden honey, a small white ceramic bowl containing lime wedges and lime juice, and three single whole uncracked brown eggs, all arranged with perfect symmetry and realistic proportions, placed 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: This spice blend infuses the chicken with a smoky, savory base that instantly reminds you of Mexican flavors.
Avocado oil (or olive oil): The perfect neutral oil for sautéing onions without overpowering the other ingredients.
Yellow onion: Adds sweetness and a bit of texture after softening—don’t skip this step, it’s worth the extra five minutes!
Red enchilada sauce: This is your flavor powerhouse; I can’t recommend making your own enough, but store-bought works too—just pick a good quality one.
Shredded chicken: Rotisserie chicken is my secret shortcut. It’s already cooked and tender, saving you time and adding juiciness.
Salt: Enhances all the flavors — taste and adjust as you go.
Garlic cloves: Fresh garlic makes a huge difference compared to powders alone, adding aromatic depth.
Black beans: Bring creamy texture and fiber; rinsing them well prevents any canned taste.
Diced green chiles: Adds gentle heat and a bit of brightness that pairs beautifully with the beans.
Lime juice: The acidity cuts through richness, waking up the flavors and balancing the dish.
Hot sauce: Customize your heat level here — I like a dash for a little zing.
Honey: That tiny touch of sweetness tempers the spice nicely.
Fresh cilantro: Tossed in and sprinkled on top, it’s fresh herbal magic that you don’t want to forget.
Flour tortillas (8-inch): Soft and pliable–warming them slightly prevents cracking when rolling.
Shredded Mexican cheese blend: Gooey, melty, and indispensable as a delicious binding element.
Sour cream: The cool creamy dollop on top is everything — it cools, adds tang, and brings it all together.

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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 my favorite things about this Easy Chicken Enchiladas with Black Beans Recipe is how adaptable it is. I often switch up the filling or toppings depending on what’s in season or what I have handy. It’s your canvas—get creative!

Variation: On chilly nights, I swap the green chiles for roasted poblanos to deepen the smoky flavor—I love how it adds a subtle complexity.
Vegetarian option: Omit the chicken and add extra black beans, corn, and sautéed peppers for a hearty meatless meal.
Spice it up: Adjust the hot sauce or toss in finely chopped jalapeños if you want more heat.
Use corn tortillas: If you prefer gluten-free or a different texture, corn tortillas work great—just warm them carefully to avoid cracking.

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

Step 1: Prep Your Station and Ingredients

Before turning on the heat, gather all your ingredients and measure out the spices. I like doing this because it keeps the process smooth—no frantic searching when the skillet’s hot. Preheat your oven to 350°F so it’s ready when you are.

Step 2: Sauté Onions & Add Sauce

Warm the avocado or olive oil in a large skillet over medium heat. Toss in the diced onion and let them soften gently for around 5 minutes. This slow cooking brings out their natural sweetness—don’t rush it! Next, stir in a third of the enchilada sauce and let that mingle with the onions for a minute before adding the garlic.

Step 3: Mix in the Chicken & Seasonings

Add your shredded chicken to the skillet. If you’re using rotisserie chicken, it probably doesn’t need extra salt—but if not, season lightly now. Sprinkle the onion powder, garlic powder, cumin, paprika, oregano, and chili powder over everything, then toss to coat evenly. It smells wonderful already, right?

Step 4: Fold in Beans, Chiles & Finishing Touches

Drain and rinse the black beans, then add them along with the green chiles, lime juice, hot sauce, honey, and chopped cilantro. Stir everything together and let it heat through for 1-2 minutes. This is where all the flavors marry before rolling.

Step 5: Assemble Your Enchiladas

Lightly grease a 9 x 13 casserole dish, then spread a thin layer (about ¼ cup) of enchilada sauce on the bottom—this prevents sticking and adds extra moisture. To make the tortillas more pliable, microwave a few at a time for 30 seconds wrapped in a damp paper towel.

Spoon a generous scoop of the chicken mixture onto the bottom third of each tortilla, sprinkle with a heaping tablespoon of shredded cheese, then roll up tightly. Place seam-side down in your dish, arranging them close but not squished.

Step 6: Top and Bake to Perfection

Pour the remaining enchilada sauce evenly over the rolled tortillas—use up to ¾ cup depending on how saucy you like it. Sprinkle the top with the rest of the cheese. Cover with foil (sprayed on the side touching the cheese to prevent sticking) and bake for 10 minutes.

Afterward, remove the foil and bake uncovered for 13 more minutes until bubbly. If you want a browned top, broil on low (about 450°F) for 1-2 minutes—watch it closely so it doesn’t burn!

Step 7: Garnish and Serve

Sprinkle fresh cilantro on top, add your favorite garnishes, and serve hot with a dollop of sour cream. Trust me, the first bite is pure happiness.

Top Tip

Through countless times making this dish, I've picked up a few tricks that make the process foolproof and the flavor shine. Sharing these might save you some kitchen headaches and boost your confidence!

Warm the tortillas: Always soften your tortillas before rolling to avoid tears and spilling—the microwave trick works wonders!
Don’t overfill: Use about a quarter cup of filling per tortilla. Too much makes rolling difficult, and you risk messy bake times.
Layer sauce carefully: A light coat on the pan stops sticking and moisture loss, but don’t drown the dish—too much sauce can make it soggy.
Watch the broiler: If you brown the cheese, keep a close eye—it goes from perfect to burnt fast!

How to Serve Easy Chicken Enchiladas with Black Beans Recipe

Garnishes

I keep it simple and fresh on top: a handful of chopped cilantro, a squeeze of fresh lime, maybe a few slices of avocado or some diced tomatoes if they’re ripe. And of course, don’t skip the sour cream—it cools down the spice and adds beautiful creaminess.

Side Dishes

I often serve these enchiladas with a crisp green salad dressed with lime vinaigrette or a simple Mexican street corn salad if I’m feeling a bit fancy. Rice or quinoa also make easy and filling sides to round out the meal.

Creative Ways to Present

For special occasions, I like to assemble smaller enchilada “boats” using mini tortillas and bake them in muffin tins—fun finger food that looks adorable and keeps portions perfect. You can also sneak in a variety of cheeses or add chopped olives and bell peppers to the filling to surprise your guests!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I cover them with foil so the cheese doesn’t dry out. They almost taste better the next day after the flavors have soaked in!

Freezing

This recipe freezes beautifully. I usually assemble the enchiladas, cover tightly with foil, and freeze before baking. When I’m ready, I bake them covered at 350°F for about 40-50 minutes, or until heated through. It’s a lifesaver for busy weeks.

Reheating

To reheat leftovers, bake covered at 350°F for 15-20 minutes until warmed through. Alternatively, individual portions can be microwaved, but I prefer the oven for the melty cheese and to keep the tortillas tender.

Frequently Asked Questions:

Can I make Easy Chicken Enchiladas with Black Beans Recipe gluten-free?

Yes! Simply swap the regular flour tortillas for corn tortillas or any gluten-free tortilla you prefer. Just be sure to warm them up properly to prevent cracking when rolling.

What's the best way to shred chicken for this recipe?

Using a rotisserie chicken is the easiest—just pull the meat apart with your fingers or forks. If cooking chicken breasts yourself, poach them in simmering water until cooked through, then shred with forks or a stand mixer on low speed for faster shredding.

Can I prepare the enchiladas the day before and bake later?

Absolutely! Assemble the enchiladas, cover tightly with foil, and refrigerate overnight. When ready to eat, bake as directed, adding a few extra minutes if needed since the filling will be cold.

How spicy is this Easy Chicken Enchiladas with Black Beans Recipe?

This recipe has a mild to medium spice level thanks to the green chiles and a touch of hot sauce. You can easily adjust the heat by adding more hot sauce or using spicier chiles, or tone it down by reducing these ingredients.

Final Thoughts

This Easy Chicken Enchiladas with Black Beans Recipe holds a special spot in my recipe rotation because it balances comfort, flavor, and ease like no other. Whether you’re cooking for family or friends, it’ll bring smiles and full bellies every time. Give it a go—I promise you’ll enjoy the warm, cheesy, zesty goodness just as much as I do.