Chicken 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. 

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!

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.

Enjoy your weekend friends!!

Chicken Enchiladas with Black Beans

★★★★★

5 from 3 reviews

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.

• Author: Sylvia Fountaine
• Prep Time: 20
• Cook Time: 25
• Total Time: 45 minutes
• Yield: 6-8 1x
• Category: main
• Method: baked
• Cuisine: mexican

Scale 1x2x3x

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

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

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