Mexican-Style Chicken and Black Bean Enchiladas
Layered enchiladas filled with spiced chicken, black beans, and melted cheese, topped with a smoky tomato sauce. This mexican-inspired chicken ready in about 65 minutes pairs flour tortillas, shredded chicken breast, (15 oz), drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 flour tortillas
- 1 lb, shredded chicken breast
- 1 can (15 oz), drained and rinsed black beans
- 1 cup enchilada sauce
- 1 cup, shredded cheddar cheese
- 1/2, finely diced onion
- 2 cloves, minced garlic
- 1 tsp cumin
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and 1/2 diced onion. Sauté for 3 minutes until softened.
- Step 3: Stir in 1 lb shredded chicken, 1 tsp cumin, and 1 cup cooked black beans. Cook for 5 minutes until the chicken is fully cooked and the beans are warmed.
- Step 4: Spread 1 cup enchilada sauce in the prepared dish. Layer 6 flour tortillas, then top with the chicken and bean mixture, followed by 1 cup shredded cheddar cheese.
- Step 5: Bake for 20-25 minutes until the cheese is bubbly and golden, and the top is crispy. Let cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican-Style Chicken and Black Bean Enchiladas take to make?
Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mexican-Style Chicken and Black Bean Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flour tortillas from drying out.
Can I substitute ingredients in Mexican-Style Chicken and Black Bean Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mexican-Style Chicken and Black Bean Enchiladas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mexican-Style Chicken and Black Bean Enchiladas?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
