Chicken & Black Bean Enchiladas are in the top 10 of my favorite dinners for many reasons. It’s a delicious dinner that my family loves. It’s easy to prepare. And it’s a great way to use leftover roast chicken. If you don’t have any cooked chicken on hand, quickly grill some chicken breasts in about 10 minutes.
Chicken and Black Bean Enchiladas
- 16 oz tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 1/2 cups homemade chicken stock
- 2 tablespoons flour
- 1/4 cup homemade chicken stock
- 2 cups chopped or shredded cooked chicken
- 1 (15 oz) can black beans, rinsed & drained
- 1 (4 oz) can diced green chilies
- your favorite shredded cheddar cheese
- 8 (8 inch) flour tortillas
1. In a large sauce pan, combine tomato sauce, chili powder, oregano, cumin and 1 1/2 cups chicken stock. Stir well and bring to a boil.
2. Stir together the flour and 1/4 cup of chicken stock until smooth. Add to the tomato mixture, stirring continuously until blended. Reduce heat and simmer for 5 minutes.
3. In a bowl, combine the chicken, black beans, and green chilies.
4. To assemble the enchiladas: Preheat oven to 350 degrees. Spray a 13 X 9 baking dish with non-stick spray. Spoon 1/3 cup of chicken mixture on each tortilla and top with about 1 tablespoon of cheese. Roll up and place the tortillas seam side down in the pan. Cover with the enchilada sauce and sprinkle with shredded cheese.
5. Bake for 30 minutes or until bubbly.
6. Serve with sour cream, guacamole, and/or your favorite salsa.
To store the enchiladas in the freezer: Make the enchiladas, but DO NOT pour on the enchilada sauce and DO NOT bake. If you have a baking dish that you can freeze, place enchiladas in the baking dish, cover tightly with foil (maybe even two layers) and store in the freezer until ready to bake. Thaw in the refrigerator the morning that you will be baking and then about an hour before baking, set on the counter to bring dish to room temperature. Pour enchilada sauce on top and sprinkle with cheese and follow the baking directions above.
If you don’t have a baking dish that you can freeze, layer a baking dish with wax paper and place the enchiladas in the pan. Place in freezer for about an hour to harden. Remove the enchiladas from the pan and place in a freezer bags to store in freezer. Thaw in the refrigerator the morning that you will be baking and when ready to bake, place in the baking dish, pour the enchilada sauce over and sprinkle with cheese and follow the baking directions above.
You can make the enchilada sauce ahead of time too and freeze in containers or just use store bought.
Print recipe for Chicken & Black Bean Enchiladas.