A meaty chicken and black bean and green chile filling makes these hearty authentic enchiladas delicious and satisfying Mexican inspired meal.
Course Main Course
Keyword black beans, chicken, mexican
Prep Time 40minutes
Cook Time 20minutes
Total Time 1hour
2shredded or diced cooked chicken breastsI use leftover rotisserie chicken or 2 roasted chicken breasts without skin
2cupsMexican red enchilada saucecanned or recipe on this site
15ouncescanned black beansrinsed and drained
4 1/2 ouncescanned green chilesI use hatch chiles -- you can also use fresh fire roasted chiles.
8ouncescheddar cheese(or monterey jack, cheddar jack or pepper jack) shredded, divided
Preheat oven to 350°.
In a medium skillet, heat the olive oil over medium high heat. Add the onion and saute until the onions are softened and slightly translucent. Add the chicken, green chiles and 1/2 cup of red enchilada sauce, stirring occasionally until the chicken is warmed through and the mixture is well coated in sauce. Remove from heat and set aside.
Spray a casserole dish with vegetable spray and then spoon 2-3 tablespoons of enchilada sauce on the bottom of the casserole and gently spread to cover the bottom.
Lay a tortilla flat on your work surface and spoon a tablespoon or so of sauce onto it. Spread the sauce evenly over the whole tortilla. Add a small handful of shredded cheese into the center of the tortilla.
Top with a few spoons of the shredded chicken filling (don't over-stuff). Top with a handful of black beans and carefully fold the two sides of the tortilla over the filling. Transfer the wrapped enchilada to the baking dish, seam side down.
Continue to assemble the enchiladas and transfer them to the casserole dish. Spread the remaining red enchilada sauce over the top of the tortillas and spread so that they are all coated with sauce.
Garnish with the remainder of the cheese and bake for 25-30 minutes, until cheese is melted and bubbly and casserole is heated through.
Serve with your choice of condiments and garnishes.