Chicken and Black Bean Enchiladas! Small batch cheese enchiladas made with flour tortillas, roast chicken, black beans and a red enchilada sauce, these are so good!
If I had my act together, this recipe would have been up before May 5th, Cinco de Mayo, but I’ve been staying up late, watching Grey’s Anatomy, I’m now in Season 8, until 1 or 2am in the morning. What can I say? Quarantine is starting to get to me and I can’t sleep so I watch TV.
We spent Cinco de Mayo cooking and eating and having so much fun. I haven’t been drinking much at all and we didn’t have any tequila so I made these non-alcoholic frozen drinks (frozen limeade concentrate, grapefruit juice, apple cranberry juice, water and ice). Just blend together and enjoy! We also froze some of it to make it more of a slushie consistency. My kids loved it.
Chicken and Black Bean Enchiladas
We are big fans of Mexican food. Anything wrapped in a tortilla with cheese, a sauce and some salsa and I’m in. I could literally eat chips and salsa and guacamole all day. I grew up in Texas, where, Tex Mex is different, but give me a bowl of freshly made tortilla chips and some fresh salsa and I am in heaven.
Whenever I make white chicken enchiladas, we always have leftovers for a few days so this time, I made a small batch in a cast iron skillet. I also prefer flour tortillas, as opposed to corn but I do think the enchiladas are sturdier if you use corn. So, up to you! This recipe is delicious either way.
We hope you make this recipe and enjoy!
Enchiladas are super versatile! You can fill these with whatever you want. I made my roast chicken and used some of the breast meat for these white chicken enchiladas. If you have frozen chicken breasts, you can also just throw them in the instant pot, or you can just purchase a rotisserie chicken.
You can also use beef or just keep these vegetarian or keep these as simple cheese enchiladas. Completely up to you! I love these with roast chicken and canned black beans.
Chicken and Black Bean Enchiladas
- 3/4 (16 oz.) jar red enchilada sauce* split
- 6 flour or corn tortillas
- 2 cups roast chicken shredded
- 1 can black beans drained and rinsed
- 2 to 3 cups shredded cheese combination of mozzarella, Monterey Jack and cheddar
- 1 (4 oz.) can diced green chiles fire roasted if you can find them
- 1 tomato Roma or beef steak; finely diced
- green onions finely diced
- Preheat your oven to 350 degrees. Using a little more than a 1/4 cup, coat the bottom of the skillet and set aside.
- Make the enchiladas: Using a shallow dish (or pie plate), pour a 1/2 cup of the red enchilada sauce into the pie plate or shallow dish. Take a tortilla and lay it flat into the dish so that the red enchilada sauce coats the bottom. If you'd like, flip the tortilla so that both sides get coated in the sauce; please note if you do this the tortilla will be very wet and soft after it's baked. I think just coating the bottom is enough. Lay in some chicken and some beans and roll up and place into your skillet (or oven safe baking dish). Repeat until all of the tortillas are filled and rolled up and the skillet is full.
- Pour the remaining red enchilada sauce (maybe a 1/4 cup) over the enchiladas*. Scatter the diced green chiles over the enchiladas and then add the shredded cheese all over the top. Bake in a 350 degree oven for about 20 minutes, or until heated though and the until cheese is bubbling and melted. Remove from the oven and garnish with fresh diced tomatoes, green onions and serve with some salsa. Enjoy!