Name: Easy Chicken Enchiladas with Black Beans Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon cumin; ½ teaspoon paprika; ½ teaspoon dried oregano; ½ teaspoon chili powder; 1-2 tablespoons avocado oil (can substitute olive oil); ½ yellow onion, diced; 15 oz red enchilada sauce (homemade recommended); 2 ¾ cups shredded cooked chicken; Salt, to taste; 3 cloves garlic, minced; 1 (15 oz) can black beans, drained and rinsed; 1 (4 oz) can diced green chiles, undrained; 2 tablespoons lime juice; 1 teaspoon hot sauce; 1 teaspoon honey; 2 tablespoons finely chopped cilantro, plus more to garnish; 8 (8-inch) flour tortillas; 3 cups shredded Mexican cheese, divided; Sour cream, for serving

There's just something incredibly satisfying about this **Easy Chicken Enchiladas with Black Beans Recipe**—the way the spices kiss the tender chicken, the creamy cheese melting just right, and those bright pops of lime and cilantro. Trust me, it’s a meal that warms you up and feels like a celebration on your plate.

The image shows a white baking dish filled with four rolled enchiladas placed side by side. Each soft tortilla is covered with a layer of melted golden and white cheese that looks bubbly and slightly browned. The enchiladas are topped with small pieces of red tomato and purple onion, along with three green jalapeño slices placed in the middle. The edges of the tortillas are slightly crispy and the filling under the cheese is covered by a reddish sauce. The dish sits on a white marbled surface with fresh green herb leaves slightly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Enchiladas with Black Beans Recipe
Top Tip
How to Serve Easy Chicken Enchiladas with Black Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Enchiladas with Black Beans Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this recipe. It hits the perfect balance between easy weeknight comfort food and flavor-packed Mexican-inspired goodness that impresses without stress. From the first time I made it, it quickly became a family favorite, and I know you’ll feel the same.

Simple but Flavorful: The seasoning blend packs a punch without needing extra complicated ingredients or steps.
Nutritious & Hearty: Black beans add fiber and protein, making these enchiladas filling and satisfying.
Flexible & Customizable: You can easily swap out chicken for veggies or adjust heat levels to your liking.
Great for Meal Prep: These enchiladas reheat beautifully and freeze well for busy days.

A white baking dish holds six rolled tortillas arranged in a single layer, topped with melted golden and white cheese that covers each tortilla with a smooth, slightly browned texture. The cheese is sprinkled with finely chopped green herbs, bright red diced tomatoes, and small pieces of purple onion scattered mostly in the center, adding color and freshness. On top, three slices of fresh green jalapeño peppers sit in the middle as garnish. The dish rests on a white marbled surface with a sprig of fresh cilantro nearby, giving a clean and bright background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each element in this recipe plays a key role in layering flavor and texture. Bringing them together feels like an easy kitchen dance that ends with you holding a dish packed with zest, creaminess, and a touch of spice. Here are a few thoughts on the must-have ingredients and why I love them:

Flat lay of a halved yellow onion diced finely, three whole cloves of garlic unpeeled, a small pile of shredded cooked chicken breast, a small white bowl of deep red enchilada sauce, a small white bowl of black beans rinsed and drained, a small white bowl of diced green chiles with juices, a small white bowl of golden avocado oil, two whole uncracked brown eggs, a pile of fresh bright green cilantro leaves, a wedge of lime cut to show juicy interior, a small white bowl with a light amber honey, a small white bowl with vibrant red hot sauce, a stack of soft, round, 8-inch white flour tortillas, and a neat pile of finely shredded Mexican cheese blend, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Onion powder, garlic powder, cumin, paprika, dried oregano, chili powder: This seasoning mix gives depth without overpowering – it’s the backbone of that warm, savory taste.
Avocado oil: I prefer this for its mild flavor and high smoke point, but olive oil works perfectly well too.
Diced yellow onion: Sauteed until soft, it adds natural sweetness and aroma that plays well with spices.
Red enchilada sauce: Using a homemade version will elevate the entire dish, but store-bought works fine when you're short on time.
Shredded chicken: Rotisserie chicken is my go-to—so tender and convenient, plus little to no salt adjustment needed.
Garlic cloves: Fresh garlic amps up the savory vibe and brightens the filling.
Black beans: Rinsed and drained, they bring bulk and a creamy texture that complements the chicken.
Diced green chiles: Just the right hint of smoky heat, plus they keep the filling interesting.
Lime juice: This little splash lifts the dish with freshness and balances the richness beautifully.
Hot sauce: Feel free to adjust for more or less heat depending on your palate.
Honey: A small touch to round out acidity with subtle sweetness—trust me, it works magic.
Cilantro: Freshly chopped for bursts of herbaceous brightness inside and as garnish on top.
Flour tortillas: The classic canvas – warming them makes rolling easier and prevents tearing.
Mexican cheese blend: A mix of cheeses melts best and adds that creamy, salty pull you want.
Sour cream: As a serving side, it cools down the heat and adds a luscious finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping out the heat level depending on who’s eating. Sometimes I skip the hot sauce or green chiles for the kids, and other times I throw in extra chili powder for a smoky kick. You can also toss in corn or sautéed peppers if you want more veggies.

Vegetarian Variation: When I tried this with roasted sweet potatoes and black beans instead of chicken, it was still a winner with plenty of flavor and texture.
Dairy-Free Option: Use dairy-free cheese and skip sour cream or swap it for avocado crema to keep it creamy but vegan-friendly.
Make It Gluten-Free: Just switch out the flour tortillas for corn tortillas that you love—just be extra gentle warming these so they don’t crack.

Step-by-Step: How I Make Easy Chicken Enchiladas with Black Beans Recipe

Step 1: Prep and Sauté Your Aromatics

Start by heating the avocado oil in a large skillet over medium heat. Toss in the diced onion and let it soften gently—this usually takes about 5 minutes. You'll want them to be translucent and tender without browning too much. Then lower the heat to medium-low and stir in a third of your enchilada sauce plus the minced garlic. This creates a fragrant, flavorful base for the chicken filling.

Step 2: Combine Chicken and Seasonings

Add the shredded chicken straight into your skillet. If you're using rotisserie chicken, you probably won’t need extra salt, but taste and adjust anyway. Sprinkle the combined seasoning mix—onion powder, garlic powder, cumin, paprika, oregano, and chili powder—and toss everything so the chicken is nicely coated. Then stir in the black beans, diced green chiles (with their juices), lime juice, hot sauce, honey, and cilantro. Let everything heat through for a minute or two, then set your filling aside.

Step 3: Assemble Your Enchiladas with Care

Grease a 9 x 13-inch casserole dish lightly and spread about ¼ cup of enchilada sauce on the bottom to prevent sticking. To make your tortillas easier to roll, microwave 4 at a time for about 30 seconds wrapped in a damp paper towel—that trick really saves you from tears when rolling! Spoon a generous amount of your filling onto the bottom third of each tortilla, add a heaping tablespoon of cheese on top, and roll tightly. Place them seam-side-down in the casserole dish—they’ll bake better if they don’t unroll!

Step 4: Sauce, Cheese, and Bake to Perfection

Pour the remaining enchilada sauce evenly over the rolled tortillas, but don’t feel like you have to use it all if it looks like too much. Then sprinkle the rest of your cheese blend over the top for that deliciously melted, bubbly finish. Cover with foil (pro tip: spray the foil lightly with cooking spray so cheese doesn’t stick!), bake at 350° F for 10 minutes, then remove the foil and bake for another 13 minutes. For an extra touch, I broil mine on low for 1-2 minutes to get the top browned and irresistible—just watch it closely so it doesn’t burn!

Top Tip

After making these enchiladas dozens of times, I’ve noticed little tweaks that make a world of difference. Here are some nuggets from my kitchen that I hope make your cooking smoother and the results even better.

Warming Tortillas: Microwaving wrapped tortillas with a damp towel makes them pliable and prevents cracking while rolling.
Layering Flavors: Tossing the chicken with all seasonings and extras in the skillet ensures every bite bursts with complex tastes, not just the enchilada sauce.
Prevent Foil Stickiness: A quick spray of nonstick cooking spray on the foil keeps melted cheese from sticking, so your presentation stays neat.
Watching the Broil: That final broil step needs constant attention—it goes from golden to burnt in seconds!

How to Serve Easy Chicken Enchiladas with Black Beans Recipe

Garnishes

I usually keep it simple with fresh cilantro sprinkled over the top and a dollop of cool sour cream on the side. Sometimes a few slices of creamy avocado or a squeeze of fresh lime just before serving add a refreshing brightness. If you like a bit of crunch, diced radishes or a handful of crushed tortilla chips never hurt!

Side Dishes

These enchiladas pair beautifully with a crisp green salad tossed with lime vinaigrette or a smoky grilled corn salad. For a heartier meal, I love serving them alongside cilantro-lime rice or even a simple black bean and corn salsa. It rounds out the meal perfectly.

Creative Ways to Present

For special gatherings, I’ve arranged individual portions inside small ramekins and topped each with a little extra cheese and a sprinkle of green onions. It’s both charming and super convenient for guests. You could also set up a toppings bar with chopped onions, jalapeños, shredded lettuce, and guacamole for a fun family-style meal.

Make Ahead and Storage

Storing Leftovers

I usually let the enchiladas cool completely, then store them tightly covered in the fridge. They keep well for up to 3 days and reheat nicely without getting soggy, especially if you reheat in the oven or toaster oven rather than microwave alone.

Freezing

This recipe freezes like a dream! Assemble the enchiladas in a freezer-safe dish, cover tightly with foil, and freeze before baking. When you’re ready, bake them straight from frozen adjusting the time as needed—usually about 20 extra minutes covered, then uncover to brown the cheese at the end.

Reheating

To keep them tasting fresh, I reheat leftover enchiladas in a 350°F oven covered with foil for about 15-20 minutes until heated through, then uncover for the final 5 minutes to revive the cheese’s bubbly goodness. If you’re in a rush, the microwave works fine but try to use a microwave crisper pan for a better texture.

Frequently Asked Questions:

Can I make these Easy Chicken Enchiladas with Black Beans Recipe ahead of time?

Absolutely! You can assemble the enchiladas up to 24 hours in advance, keep them covered in the fridge, and then bake just before serving. For even longer storage, freeze the assembled dish before baking and cook from frozen when ready.

What’s the best way to make the tortillas easier to roll?

Warming the tortillas wrapped in a damp towel for 30 seconds in the microwave makes them pliable and much easier to roll without cracking or tearing. You can also warm them individually in a dry skillet over medium heat for about 15 seconds per side.

Can I substitute black beans with another type of bean?

Yes! Pinto beans or kidney beans also work well in this dish and offer a slightly different flavor and texture, so feel free to swap based on what you have or prefer.

How spicy is this Easy Chicken Enchiladas with Black Beans Recipe?

The spice level is moderate thanks to the combination of chili powder and green chiles, plus a teaspoon of hot sauce. You can easily adjust the heat by cutting back or adding more of these ingredients depending on your taste.

Final Thoughts

I keep coming back to this Easy Chicken Enchiladas with Black Beans Recipe not just because they’re delicious, but because they’re so approachable and forgiving to make. It feels like comfort food that anyone can master, with plenty of room to switch it up based on what you love. I hope you’ll enjoy making these as much as I do — it’s the kind of dish that brings everyone back to the table for seconds and smiles.