Easy Shredded Chicken and Black Bean Enchiladas Recipe
Quick, easy, and packed with flavor, these Shredded Chicken and Black Bean Enchiladas are perfect for busy weeknights. Made with rotisserie chicken, black beans, green chilis, taco seasoning, and topped with melty cheese and red enchilada sauce, this dish is a family favorite. Ready in under 30 minutes, it's a customizable and meal-prep-friendly dinner option!
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 9x13-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.