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Creamy Chicken Enchiladas with Black Beans, Green Chilis, and Melted Cheese Recipe

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★★★★

4 from 22 reviews

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.

Ingredients

Scale

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

  1. Preheat oven: Preheat your oven to 350° F (175° C) to prepare for baking the enchiladas.
  2. Combine seasonings: In a small bowl, mix together onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder. Set aside to use later.
  3. Prepare filling base: Heat the oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Soften tortillas: Optionally microwave 4 tortillas at a time for 30 seconds to make them more pliable for rolling.
  9. 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.
  10. 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.
  11. Bake covered: Cover the casserole with foil sprayed with nonstick cooking spray to prevent sticking. Bake in the preheated oven for 10 minutes.
  12. Bake uncovered: Remove the cover and continue baking for 13 more minutes until the cheese is melted and bubbly.
  13. 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.
  14. 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

Find it online: https://foodarohub.com/creamy-chicken-enchiladas-with-black-beans-green-chilis-and-melted-cheese-recipe/