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Chicken and Black Bean Enchiladas! Small batch enchiladas made with flour tortillas, roast chicken, black beans and enchilada sauce, so good!
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5 from 1 vote

Chicken and Black Bean Enchiladas

The time indicators for this recipe assume you have already cooked, shredded chicken. I made my roast chicken and used some of the breast meat for these 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. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main dish
Cuisine: Mexican
Keyword: best chicken enchiladas, chicken, chicken enchiladas, enchiladas
Servings: 4


  • 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
  • salsa


  • Preheat your oven to 350 degrees. Using a little more than a 1/4 cup, coat the bottom of the skillet with your red enchilada sauce 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!


*If you don't want to purchase jarred red enchilada sauce, you can make your own here. Please note if using the jarred sauce, I do not recommend using the entire 16 oz. jar. The enchiladas will be too wet and soggy. If you are using corn tortillas, using the entire jar may be okay.