Creamy Chicken Enchiladas with Black Beans, Green Chilis, and Melted Cheese Recipe
If you are craving a hearty, comforting meal with a burst of vibrant flavors, this Creamy Chicken Enchiladas with Black Beans, Green Chilis, and Melted Cheese Recipe is an absolute must-try. Picture tender shredded chicken mingling perfectly with black beans and zesty green chilis, all wrapped in soft flour tortillas and smothered in rich enchilada sauce and gooey melted cheese. Whether for a family dinner or a festive gathering, these enchiladas deliver that perfect balance of creaminess, spice, and cheesy goodness every time.
Ingredients You’ll Need
The magic of these enchiladas lies in their simple yet thoughtfully chosen ingredients. Each component adds its own delightful layer—seasonings build that signature Southwestern flavor, black beans and green chilis bring heartiness and heat, while shredded chicken and cheese create creamy, melty layers of indulgence.
- Avocado oil: A smooth oil perfect for sautéing onions without overpowering flavors.
- Yellow onion: Adds a subtle sweetness and depth when softened.
- Red enchilada sauce: The soul of the dish, wrapping your enchiladas in tangy, smoky richness.
- Shredded chicken: Tender, protein-packed filling that soaks up all the delicious flavors.
- Black beans: For a creamy texture and added fiber; make sure to rinse and drain well.
- Diced green chilis: Bring the perfect mild heat and zesty brightness.
- Garlic: Minced fresh for that essential aromatic punch.
- Lime juice: A splash of fresh acidity to brighten the whole dish.
- Hot sauce: Adds just the right amount of kick depending on your spice tolerance.
- Honey: Balances heat and acidity with subtle sweetness.
- Cilantro: Freshly chopped to finish and lift flavors with herbaceous notes.
- Flour tortillas (8-inch): Soft and pliable wrapping for the filling, easier to roll than corn tortillas.
- Mexican cheese blend: A melty mix like Monterey Jack and cheddar to create that irresistible cheesy crust.
- Sour cream: Perfect cooling accompaniment to serve on the side.
- Seasonings: Onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder—all combined to bring depth and authentic enchilada flavor.
How to Make Creamy Chicken Enchiladas with Black Beans, Green Chilis, and Melted Cheese Recipe
Step 1: Prep Your Flavors
Begin by gathering all your seasonings and setting them aside in a small bowl. This blend of onion powder, garlic powder, cumin, paprika, oregano, and chili powder is what makes the filling unforgettable. Also, have your diced onion, garlic, and the rest of your ingredients ready—mise en place makes the cooking process smooth and joyful.
Step 2: Sauté and Simmer the Filling
Heat avocado oil in a large skillet over medium heat, then soften diced onions until translucent and sweet, about 5 minutes. Lower the heat and add a splash of enchilada sauce and minced garlic, cooking for a minute until fragrant. Add the shredded chicken, seasoning with salt and your spice mix, stirring carefully to blend everything together. Next, stir in black beans, green chilis, lime juice, hot sauce, honey, and cilantro, letting the mixture heat through gently for another couple of minutes. This process infuses every bite with layers of well-rounded flavors.
Step 3: Assemble the Enchiladas
Lightly grease your casserole dish and spread a thin layer of enchilada sauce at the bottom to keep things moist. If the tortillas feel stiff, pop a few in the microwave for 30 seconds to make them easier to roll. Spoon a generous amount of the filling onto the lower third of each tortilla, top with a heaping tablespoon of cheese, then roll them up tightly and place seam-side down in the dish. This layering technique ensures each enchilada stays intact and cheesy.
Step 4: Sauce and Bake to Perfection
Cover your rolled tortillas with enchilada sauce—use as much as you like, but about 3/4 cup usually works beautifully—and sprinkle the remaining cheese on top for that golden, bubbly finish. Cover the dish and bake at 350°F for 10 minutes, then remove the cover and bake for another 13 minutes. For an extra lovely browned top, broil on low for 1-2 minutes, but keep an eagle eye to avoid burning. Your kitchen will fill with an irresistible aroma by this point!
How to Serve Creamy Chicken Enchiladas with Black Beans, Green Chilis, and Melted Cheese Recipe
Garnishes
Once the enchiladas come out of the oven, sprinkle fresh cilantro over the top for a colorful, herbaceous pop. A dollop of sour cream adds creamy coolness that perfectly balances the spicy and tangy notes. Feel free to add diced avocado, jalapeno slices, or a squeeze of extra lime juice for your personal touch.
Side Dishes
Serve these enchiladas alongside fluffy Mexican rice or refried beans to make the meal complete. A fresh corn salad or a simple mixed greens salad with a zesty vinaigrette can lighten the plate while complementing the richness of the enchiladas beautifully.
Creative Ways to Present
For a festive feel, arrange the enchiladas on a large platter and let everyone serve themselves, topping with their favorite garnishes. Alternatively, turn them into a build-your-own enchilada bar by setting out fillings, sauces, and toppings for a fun and interactive meal that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers (which rarely happens!), transfer them to an airtight container and refrigerate for up to 3-4 days. The flavors actually deepen as they rest, making for delicious next-day meals.
Freezing
This Creamy Chicken Enchiladas with Black Beans, Green Chilis, and Melted Cheese Recipe freezes wonderfully. Assemble the enchiladas but hold off on adding sauce and cheese. Wrap tightly and freeze for up to 3 months. When ready to enjoy, thaw overnight, add sauce and cheese, then bake until hot and bubbly.
Reheating
To reheat, cover leftovers with foil and warm in a 350°F oven for about 20 minutes or until heated through and melted. You can finish with a quick broil to revive that crispy cheesy top, just watch carefully to avoid burning.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a traditional touch, but they can be a bit more fragile. Warming them before rolling helps prevent cracking. Flour tortillas offer a softer, chewier texture that’s perfect if you want sturdiness and ease during assembly.
Can this recipe be made vegetarian?
You can easily swap the chicken for extra beans, sautéed vegetables, or even a plant-based meat substitute. Just adjust seasonings and cooking time accordingly to suit your preferences—it will still be bursting with bold flavors.
Is it okay to use canned enchilada sauce?
Yes! While homemade enchilada sauce brings the freshest flavor, canned sauce works well in a pinch and is a fantastic time saver without compromising taste significantly.
How spicy is this recipe?
This recipe strikes a moderate heat level, largely controlled by the green chilis and hot sauce. You can easily adjust the spice by choosing milder or hotter varieties, or simply reducing hot sauce to suit your heat tolerance.
Can I make this dish ahead of time?
Definitely! Prepare everything except the toppings and sauce ahead, keep chilled, then add those just before baking. This flexibility makes it perfect for busy days or entertaining guests without last-minute stress.
Final Thoughts
Trust me, once you try this Creamy Chicken Enchiladas with Black Beans, Green Chilis, and Melted Cheese Recipe, it’s destined to become a beloved favorite in your dinner rotation. It’s cozy, flavorful, and totally satisfying in every bite. So grab your ingredients, get cozy in the kitchen, and prepare to savor every cheesy, spicy, creamy mouthful. Your taste buds will thank you!
PrintCreamy Chicken Enchiladas with Black Beans, Green Chilis, and Melted Cheese Recipe
These Chicken Enchiladas are a flavorful and hearty Mexican-inspired dish featuring seasoned shredded chicken, black beans, green chiles, and cheese rolled inside warm tortillas. Topped with rich enchilada sauce and melted cheese, then baked to golden perfection, they make a comforting and satisfying meal perfect for family dinners or gatherings.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 enchiladas 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Seasonings
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
Enchilada Filling and Assembly
- 1–2 tablespoons avocado oil (can substitute olive oil)
- ½ yellow onion, diced
- 15 oz. red enchilada sauce (homemade recommended)
- 2¾ cups shredded cooked chicken (see notes for preparation)
- 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 for garnish
- 8 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese, divided (Monterey Jack and Cheddar suggested)
- Sour cream, for serving
Instructions
- Preheat oven: Preheat your oven to 350° F (175° C) to prepare for baking the enchiladas.
- Combine seasonings: In a small bowl, mix together onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder. Set aside to use later.
- Prepare filling base: Heat the oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add sauce and garlic: Reduce heat to medium-low and stir in ⅓ cup of enchilada sauce along with the minced garlic. Cook briefly to combine the flavors.
- Add chicken and season: Add the shredded chicken to the skillet. Season with salt to taste if the chicken is not already salted. Sprinkle the prepared seasoning mix over the chicken and toss to coat evenly.
- Mix remaining ingredients: Stir in black beans, diced green chiles (with juices), lime juice, hot sauce, honey, and chopped cilantro. Heat the mixture through for 1-2 minutes, then remove from heat and set aside.
- Prepare casserole dish: Lightly grease a 9 x 13-inch casserole dish. Pour ¼ cup of enchilada sauce on the bottom and spread into a thin layer to prevent sticking.
- Soften tortillas: Optionally microwave 4 tortillas at a time for 30 seconds to make them more pliable for rolling.
- Fill and roll tortillas: Spoon the chicken filling onto the bottom third of each tortilla, then add a heaping tablespoon of shredded cheese on top. Roll each tortilla tightly and place seam-side-down in the casserole dish.
- Add sauce and cheese topping: Pour or spread up to ¾ cup of enchilada sauce over the rolled tortillas, then sprinkle evenly with the remaining shredded cheese.
- Bake covered: Cover the casserole with foil sprayed with nonstick cooking spray to prevent sticking. Bake in the preheated oven for 10 minutes.
- Bake uncovered: Remove the cover and continue baking for 13 more minutes until the cheese is melted and bubbly.
- Broil for browning (optional): If desired, broil on low (450° F) for 1-2 minutes to brown the cheese on top. Watch closely to avoid burning.
- Garnish and serve: Remove from oven and garnish with additional chopped cilantro and any preferred toppings. Serve hot with sour cream on the side.
Notes
- To make shredded chicken: Simmer 2 chicken breasts gently (just below a boil) for 15-20 minutes until cooked through. Let rest 5-10 minutes, then shred with forks.
- Use 8-inch flour tortillas for easier rolling and sturdiness; corn tortillas also work but may be less pliable.
- Homemade enchilada sauce is preferred for best flavor, but canned sauce works as a shortcut.
- Shred your own cheese from Monterey Jack and Cheddar blocks for best melt and flavor, or use pre-shredded Mexican blend cheese.
- Toppings such as corn, avocado, guacamole, salsa, refried beans, green onions, jalapenos, diced tomatoes, rice, and limes complement this dish well.
- Adding up to ¼ cup heavy cream or half-and-half to the enchilada sauce can add richness.
- Make-ahead option: Assemble but do not add sauce or cheese; refrigerate up to 2 days. Add sauce and cheese before baking.
- Leftovers store well refrigerated for 3-4 days or can be frozen for up to 3 months.
Keywords: chicken enchiladas, Mexican recipe, baked enchiladas, shredded chicken, enchilada sauce, comfort food, casserole dish, easy dinner
