Easy Chicken and Black Bean Enchiladas Recipe

Chicken and black bean enchiladas with toppings in a casserole dish

5 from 14 votes

Easy Chicken and Black Bean Enchiladas Recipe

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Mexican

Servings: people

Author: Mary Smith

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 9x13 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.

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