A simple delicious recipe for Chicken Enchiladas (or sub turkey!) with 5-minute Homemade Enchilada Sauce. A great way to use up leftover rotisserie chicken or leftover Thanksgiving turkey. Serve with Mexican Slaw!
Here’s a simple tasty recipe for Chicken (or turkey) Enchiladas with Black Beans – a fast and easy dinner that can be made with leftover rotisserie chicken too or leftover Thanksgiving Turkey! Serve it up with Mexican Slaw for an easy tasty weeknight dinner!
Simple Mexican spices and easy assembly make this meal quick and easy. With only 20 minutes of hands-on time, the oven does the rest of the work.
What I love about this recipe is how it is to make with leftovers. It’s like having two meals in one. Often I’ll save some meat from a whole roasted chicken from the night before and just quickly put this together the next day. You can also make this with Simple Baked Chicken Breast. So EASY!
Feel free to adapt the enchiladas, making some vegetarian using roasted sweet potatoes, Up to you.
Roll the tortillas up with chicken, cheese and the black beans, and place over the enchilada sauce. Then smother with the rest of the sauce.
For this recipe, feel free to use store-bought enchilada sauce ( and after all the Thanksgiving day cooking, this is perfectly justified – I like Trader Joe’s Brand) or make my easy Homemade 5-Minute Enchilada Sauce made in the blender.
Free free to add melty cheese to the top and garnish with fresh sliced jalapeño, scallions, and cilantro.
Brian loves his with a dollop of sour cream and sliced of Avocado. Your call.
Chicken Enchiladas with Black Beans – a fast and easy dinner that can be made with roasted sweet potatoes or rotisserie chicken, or leftover Thanksgiving turkey. Serve it up with a side of Mexican Slaw and dinner is ready!
Enjoy your weekend friends!!
PrintChicken Enchiladas with Black Beans
A simple delicious recipe for Chicken Enchiladas (or sub turkey!) with 5-minute Homemade Enchilada Sauce. A great way to use up leftover rotisserie chicken or Thanksgiving turkey.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: main
- Method: baked
- Cuisine: mexican
Ingredients
- 2 cups of shredded chicken (or turkey) 8-10 ounces (or sub 2 1/2 cups cubed, roasted sweet potatoes)
- 1 14 pounce can black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic powder
- 1/4 teaspoon salt, more to taste
- optional additions – chipotle, sauteed onions and garlic, canned green chilies, cilantro
- 2 cups shredded jack cheese ( or cheddar, mozzarella)
- 12–15 ounce bottle of enchilada sauce – 2 cups (or make 5 Minute Enchilada Sauce)
- 8 x 6-inch tortillas
Garnish: cilantro, scallions, jalapeno slices, sour cream
Serve with Mexican Slaw!
Instructions
Preheat oven to 400F
In a medium bowl, mix shredded chicken or turkey ( or roasted sweet potatoes) with the black beans and spices and salt. Taste, adding more salt if you want (and any optional, additional ingredients)
Pour 1/2 cup Enchilada sauce to the bottom of a well greased 9 x 13 inch baking dish, to lightly coat.
Divide the filling among the tortillas ( about 1/3 cup) adding 2-3 tablespoons cheese. Roll them up and place them seam side down in the baking dish over the sauce.
Pour the remaining Enchilada Sauce over top and Sprinkle with remaining cheese.
Bake covered for 20 minutes, then uncover for the last 5-10.
Garnish with fresh cilantro, scallions, jalapeño, avocado, and or sour cream.
Notes
This can be baked ahead, frozen and reheated.
Nutrition
- Calories: 375
Keywords: chicken enchiladas, turkey enchiladas, chicken and black bean enchiladas, best chicken enchiladas
Easy & the Mexican Slaw pulled it together in a great way. I am hoping to move the carnarvons in my home toward a move plant based diet. I think you blog is the answer. These enchiladas are delicious and adaptable. Gracias!
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You are so kind- appreciate your comments and you. xoxo
I am making and baking this in advance then will freeze it. When I’m ready to reheat it to serve, should I let it thaw before baking? Also, what temperature and for about how long would you recommend for heating? And last, heat covered or not? Thanks so much. I look forward to trying this – along with the 5 minute enchilada sauce. Each of your recipes we’ve tried are “home-runs” for being simple to make with delicious outcomes!
Yes, Michelle, absolutely thaw first, and I would even bring to room temp before baking. Bake Covered for at least 20-25 minutes at 375F, then uncovered until golden and melty. You can thaw it for a couple days in the fridge.
Perfect, Sylvia, thanks so much for the quick reply!! This will be going to my parents house with me in a week or two for a dish to serve for them as my mom recovers from surgery. They love dishes like this and I’ll enjoy thawing it, heating it, plating it so serve to them.
Delicious! I subbed black retried beans only thing in my pantry. Used more cheese then necessary. Absolutely amazing!
Perfect! Glad you liked them!
I love this recipe!..perfect balance of saucy/crispy.
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Delicious! Followed recipe with a few extras; roasted sweet potato, red onion, corn and a few tomatillos. Will make this again!
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These were very good. I used 1/2 c. shredded cheese, but could hardly taste the cheese over the wonderful flavor. I bought low carb whole wheat tortillas (LaTortilla Factory) and there was no need to warm them ahead of time. Avacado on top and fresh cilanto mixed with the beans was tasty. Next time instead of chicken (what I had) I will use the sweet potatoes. Enough for lunches the next day! Thanks for another great recipe!
Nice Photo and Amazing food. Thanks for post things this.
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These are incredible!! If they taste anything like they look – oh my! I’d love to have you share at our what’s for dinner party! http://www.lazygastronome.com/whats-dinner-sunday-link-party-124/
This is one of those recipes that once you try it you are hooked for life, easy to make and loaded with flavor, outstanding work!