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These chicken and black bean enchiladas are a quick and healthy recipe the whole family will love! Made with grain-free tortillas, rotisserie chicken, black beans, and a flavorful red enchilada sauce, they come together in under 30 minutes. Perfect for busy weeknights, meal prep, or even a festive Cinco de Mayo dinner! Plus, they're completely gluten-free and can be made dairy-free with simple swaps.
Why You'll Love These Easy Chicken Enchiladas
Enchilada recipes with rice, sour cream, and guacamole might be one of my all time favorite meals. I love a crock pot enchilada casserole, gluten free beef enchiladas, and of course these chicken and black bean enchiladas. Any Mexican food is my favorite! These enchiladas are packed with protein, full of delicious flavors, and beyond easy to make. Since they use rotisserie chicken (or leftover chicken if you prefer) there's minimal prep involved, making them a great last-minute dinner option.
They're also super customizable – you can swap the tortillas, enchilada sauce, or shredded cheese to fit your dietary needs. If you don't have Siete Foods products on hand, don't worry! Any gluten-free tortillas will work, including corn tortillas or flour tortillas if you prefer. Serve them with a side of coconut rice, guacamole, salsa, and/or sour cream for a restaurant-worthy meal at home.
Ingredient Notes
- Siete Foods Cassava Tortillas, or tortillas of choice: I've found that the Siete Cassava tortillas hold up the best in recipes where bending/folding is required. But if you have a favorite tortilla I'm sure that will work!
- Rotisserie chicken: Using rotisserie chicken makes this recipe super easy while keeping it flavorful and protein-packed. If you're gluten free, be sure to check labels. I usually only grab rotisserie chickens from Whole Foods since the ingredients are minimal and they're gluten free. You can also use shredded chicken breast or even leftover turkey.
- Black beans: These add heartiness, fiber, and a little extra plant-based protein to the filling. If you need a bean-free option, you can swap in extra chicken or a sweet potato.
- Diced green chiles: These bring a mild heat and delicious smoky flavor that makes the filling extra tasty. If you like more spice, chopped jalapeños or a dash of hot sauce would work, too!
- Cumin: This adds a warm, earthy depth to the enchiladas, giving them that classic Tex-Mex flavor.
- Chili powder: A must-have for any enchilada recipe, this brings a mild heat and extra richness to the filling.
- Garlic powder: Adds a subtle garlicky kick that enhances all the other flavors without being overpowering.
- Sea salt: Balances and enhances all the seasonings to bring out the best flavors in every bite.
- Siete Foods Red Enchilada Sauce: This ties everything together with its bold, slightly smoky, and tangy flavor. Again, I love the Siete brand for this meal. They are also Whole30 compliant for anyone who is doing a round! You can also try a green sauce if you prefer a tomatillo-based flavor.
- Shredded cheddar cheese, or dairy-free shreds: A melty, cheesy topping that makes these enchiladas extra comforting. I love the Unexpected Cheddar from Trader Joe's!
- Optional garnish: Top with green onions, fresh avocado, chopped cilantro, sour cream, or your favorite enchilada toppings for extra flavor!
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Chicken and Black Bean Enchiladas
Step 1: Preheat your oven to 350 degrees F. In a large bowl, add the pulled rotisserie chicken, black beans, diced green chiles, cumin, chili powder, garlic powder, salt, and 2 tbsp of the enchilada sauce and mix well.
Step 2: Spray a 9×13 baking dish with cooking spray to prevent sticking. Spread a thin layer of the enchilada sauce on the bottom of the dish for extra flavor.
Step 3: Place a tortilla flat on a plate (or inside the casserole dish - it will help to coat the tortilla but might be messy!) and add some of the chicken and black bean mixture into the center of each tortilla. Roll it up and place it seam side-down inside the baking dish. Repeat this process with all 8 tortillas, making sure most (if not all) of the filling has been used.
Step 4: Pour the remaining sauce from the jar over top of the enchiladas.
Step 5: Sprinkle the cheese (or dairy free cheese) on top. Bake for 20 minutes or until the cheese is melted and the tortillas are beginning to brown.
Step 6: Top your chicken and black bean enchiladas with avocado, fresh cilantro, and any other toppings you desire. Enjoy!
Expert Tips
- Warm the tortillas before working with them. If your tortillas tend to break, warm them slightly in a dry skillet or microwave for 10-15 seconds to make them more pliable.
- You can also quickly poach chicken breasts by filling a pot with water or chicken broth, adding the breasts, and bringing it to a boil. Cover the pot and remove it from heat. Let it sit for 15 minutes, then shred the chicken. Easy peasy! Feel free to omit the chicken for a vegetarian option, or sub in some shrimp for a seafood option!
- Omit the chicken and add more beans, roasted veggies, bell pepper, or mushrooms for a meatless version.
- Add diced jalapeños, a sprinkle of cayenne, or use a spicier enchilada sauce for spicy enchiladas.
Serving Tips
Serve your enchiladas with a side of instant pot coconut rice or coconut cilantro lime cauliflower rice for a low carb option and a Mexican street corn and tomato salad.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze, assemble the enchiladas without baking, then wrap the dish tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to eat, bake from frozen at 375 degrees F for 40-45 minutes.
Recipe FAQs
Lightly toasting the tortillas before rolling can help, or just make sure to drain the black beans well so there isn't excess moisture.
Yes! If you prefer to make your own, try this recipe for homemade enchilada sauce!
More Mexican-Inspired Recipes
Paleo Mexican Lasagna
Whole30 Taco Stuffed Peppers
Healthy Mexican Tuna Salad Recipe
Instant Pot Mexican “Cheesy” Rice (Dairy Free, Vegan)
Easy Chicken and Black Bean Enchiladas Recipe
Ingredients
- 1 pack Siete Foods Cassava Tortillas, or 8 tortillas of choice
- 3 cups pulled rotisserie chicken
- 14.5 oz can black beans, drained and rinsed
- 4.5 oz can diced green chiles
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp sea salt
- 1 15 oz jar Siete Foods Red Enchilada Sauce, or enchilada sauce of choice
- 1 cup shredded cheddar cheese, can sub dairy free shreds if desired
Instructions
- Preheat oven to 350.
- Add the pulled rotisserie chicken, black beans, diced green chiles, cumin, chili powder, garlic powder, salt, and 2 tbsp of enchilada sauce to a large bowl and mix well.
- Spread a thin amount of enchilada sauce (about ½ cup) on the bottom of a 9×13 inch baking dish.
- Place a tortilla flat on a plate and add some of the chicken & black bean mixture into the middle. Roll it up and place seam side down inside the baking dish. Repeat this process with all 8 tortillas, making sure most (if not all) of the filling has been used.
- Pour the remaining enchilada sauce from the jar over top of the enchiladas.
- Spinkle the cheese (or dairy free cheese) on top. Bake for 20 minutes or until the cheese is melted and the tortillas are beginning to brown.
- Top with avocado and fresh cilantro and serve! Enjoy!
Notes
- Warm the tortillas before working with them. If your tortillas tend to break, warm them slightly in a dry skillet or microwave for 10-15 seconds to make them more pliable.
- You can also quickly poach chicken breasts by filling a pot with water or chicken broth, adding the breasts, and bringing it to a boil. Cover the pot and remove it from heat. Let it sit for 15 minutes, then shred the chicken. Easy peasy! Feel free to omit the chicken for a vegetarian option, or sub in some shrimp for a seafood option!
- Omit the chicken and add more beans, roasted veggies, bell pepper, or mushrooms for a meatless version.
- Add diced jalapeños, a sprinkle of cayenne, or use a spicier enchilada sauce for spicy enchiladas.
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, assemble the enchiladas without baking, then wrap the dish tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to eat, bake from frozen at 375 degrees F for 40-45 minutes.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This is a delicious recipe and so easy! We always have leftovers to enjoy the next day. It has become a favorite in our meal rotation.
Such an easy and delicious weeknight dinner that even my 5 year old will eat!
Thanks Tessa!
These were so easy to make and so tasty. I like to make extra and eat off them for the week, they make incredible leftovers! Sometimes we’ll add rice too and that is also amazing.
Amazing, glad you love these!
Absolutely INCREDIBLE! Tastes amazing and so much easier than making actual enchiladas. This will be a go to for sure.
Thank you Katelyn!
Finally made these! Delicious GF and DF enchiladas. Thanks again for another great recipe.
Thanks Alexis!
We loved these healthy enchiladas! Quick and easy. Will definitely make again!
Thank you Shelly!
Out of this world! Quick and easy. Delicious. Full of flavor. Tastes like I was cooking all day, but took me no time at all to assemble!!! Homerun in my house!