Shredded Chicken and Black Bean Enchiladas
If you’re looking for a delicious, satisfying dinner that’s easy to make, these Shredded Chicken and Black Bean Enchiladas are the perfect choice! Using a rotisserie chicken for the filling makes this recipe a time-saving lifesaver while still packing incredible flavor. With gooey cheese, savory spices, and a touch of spice from green chilis, this dish will have everyone asking for seconds. Let’s dive into how you can make these Shredded Chicken and Black Bean Enchiladas at home!
Why You’ll Love This Recipe
- Quick and Convenient: Thanks to rotisserie chicken, most of the work is already done for you.
- Perfect for Meal Prep: These enchiladas taste just as good, if not better, the next day.
- Customizable: Swap out ingredients or adjust the spice level to suit your taste.
Ingredients for Shredded Chicken and Black Bean Enchiladas
Here’s everything you’ll need:
- 3 cups shredded chicken: Use the tender, flavorful meat from a store-bought rotisserie chicken to save time.
- 1 small onion, finely diced: Adds sweetness and depth to the filling when sautéed.
- 1 can (15 oz) black beans, drained and rinsed: A hearty addition that pairs perfectly with the shredded chicken.
- 1 can (4 oz) diced green chilis: Provides a mild kick of heat and vibrant flavor.
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning): Infuses the filling with classic Tex-Mex flavors.
- 2 cups shredded cheese: Cheddar, Monterey Jack, or a Mexican blend all melt beautifully and add creaminess.
- 8-10 medium flour tortillas: Soft and pliable, making them easy to roll without tearing.
- 1 can (19 oz) red enchilada sauce: Smooth and tangy, it coats the enchiladas and keeps them moist during baking.
- Optional toppings: Sour cream for richness, chopped cilantro or green onions for freshness, diced tomatoes for a juicy pop, and sliced jalapeños for extra heat.
Instructions
Step 1: Preheat Your Oven for the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of oil.
Step 2: Prepare the Filling for Shredded Chicken Enchiladas
- Heat a drizzle of oil in a large skillet over medium heat.
- Add the diced onion and sauté for 3-4 minutes, or until softened.
- Stir in the black beans, green chilis, and taco seasoning. Cook for 2-3 minutes until everything is well combined and heated through.
- While that is cooking, make sure your chicken is ready! If you are using rotisserie, remove from bone. If you are using breasts, make sure its shredded!
Step 3: Assemble the Shredded Chicken Enchiladas
- Spread about 1/4 cup of enchilada sauce over the bottom of your prepared baking dish.
- Lay a tortilla flat, put a spoonful of sauce down, then the bean mixture then the chicken and sprinkle with a little shredded cheese.
- Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
Step 4: Add Sauce and Cheese to the Enchiladas
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the rest of the shredded cheese over the top, making sure to cover everything for a melty, cheesy finish.
Step 5: Bake the Shredded Chicken Enchiladas
Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. If you like your cheese golden and slightly crispy, broil for an additional 1-2 minutes.
Step 6: Serve and Enjoy Shredded Chicken and Black Bean Enchiladas
Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings, like sour cream, chopped green onions, cilantro, or sliced jalapeños. Serve with a side of rice or a fresh green salad for a complete meal.
Tips for Success with these Enchiladas
- Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can affect how it melts. Shredding your own gives you that perfect gooey texture.
- Double the Recipe: These enchiladas freeze beautifully! Assemble a second batch in a freezer-safe dish for an easy meal later.
- Swap the Tortillas: Prefer corn tortillas? Use them instead! Just warm them slightly to prevent cracking while rolling.
Frequently Asked Questions About Shredded Chicken Enchiladas
You can assemble the enchiladas up to a day in advance, cover them tightly, and store in the fridge. When ready to bake, add a few extra minutes to the cooking time.
These enchiladas pair well with classic sides like Mexican rice, refried beans, or even a simple guacamole and chips. For a lighter option, try a citrusy slaw or mixed greens.
Simply replace the shredded chicken with extra black beans, roasted vegetables, or even crumbled tofu.
Final Thoughts on Shredded Chicken and Black Bean Enchiladas
This Shredded Chicken and Black Bean Enchiladas Recipe is a winner for busy weeknights or casual gatherings. Packed with flavor and so easy to make, it’s sure to become a staple in your recipe rotation. Don’t forget to snap a photo of your creation and share it on social media – tag us so we can see your delicious results!
Ready to dig in? Let’s make some enchiladas!
Easy Shredded Chicken and Black Bean Enchiladas Recipe
Ingredients
- 3 cups shredded chicken Use a store-bought rotisserie chicken to save time.
- 1 small onion finely diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 4 oz diced green chilis
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 2 cups shredded cheese Cheddar, Monterey Jack, or a Mexican blend
- 8-10 medium flour tortillas
- 1 can 19 oz red enchilada sauce
- Optional toppings: Sour cream for richness chopped cilantro or green onion for freshness, diced tomatoes for a juicy pop, and sliced jalapeños for extra heat.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of oil.
- Heat a drizzle of oil in a large skillet over medium heat.
- Add the diced onion and sauté for 3-4 minutes, or until softened.
- Stir in black beans, green chilis, and taco seasoning. Cook for 2-3 minutes until everything is well combined and heated through.
- Spread about 1/4 cup of enchilada sauce over the bottom of your prepared baking dish.
- Lay a tortilla flat, spoon on a little enchilada sauce, spoonful of the black bean mixture, some shredded chicken and sprinkle with a little shredded cheese.
- Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the rest of the shredded cheese over the top, making sure to cover everything for a melty, cheesy finish.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. If you like your cheese golden and slightly crispy, broil for an additional 1-2 minutes.
- Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings, like sour cream, chopped cilantro, or sliced jalapeños. Serve with a side of rice or a fresh green salad for a complete meal.
