A simple delicious recipe for Chicken Enchiladas (or sub leftover 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 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 or Shredded chicken. 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!!Print
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.
- 2 cups of shredded chicken (or turkey) 8–10 ounces (or sub 2 1/2 cups cubed, roasted sweet potatoes)
- 1 14-ounce 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 to 15-ounce bottle of enchilada sauce – 2 cups (or make 5 Minute Enchilada Sauce or Roasted Enchilada Sauce)
- 8 x 6-inch tortillas
Garnish: cilantro, scallions, jalapeno slices, sour cream
Serve with Mexican Slaw!
Preheat oven to 400F
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.
This can be baked ahead, frozen and reheated.
- Calories: 375
Keywords: chicken enchiladas, turkey enchiladas, chicken and black bean enchiladas, best chicken enchiladas