One-Pot Chicken Enchilada Bake with Cheddar and Black Beans
A comforting one-pot bake combining shredded chicken, black beans, and cheddar cheese in a mildly spiced enchilada sauce that kids and adults both enjoy. This mexican-inspired chicken ready in about 45 minutes pairs shredded cooked chicken, mild enchilada sauce, shredded sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 3 cups shredded cooked chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 1/2 cups mild enchilada sauce
- 2 cups shredded sharp cheddar cheese
- 8 small, cut into strips corn tortillas
- 1/2 cup diced green chilies
- 1/4 cup chopped cilantro
- 1/2 cup (for serving) sour cream
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with 1 tablespoon olive oil. In a large bowl, combine 3 cups shredded cooked chicken, 1 can (15 ounces) drained and rinsed black beans, 1 1/2 cups mild enchilada sauce, 1/2 cup diced green chilies, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
- Step 2: Add 8 small corn tortillas cut into strips and 1 cup of the shredded sharp cheddar cheese to the chicken mixture. Toss gently to coat the tortillas.
- Step 3: Transfer the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup shredded sharp cheddar cheese evenly on top.
- Step 4: Bake uncovered for 25-30 minutes until the cheese is melted and bubbly and the edges are lightly golden.
- Step 5: Remove from oven and let rest for 5 minutes. Sprinkle 1/4 cup chopped cilantro over the top and serve with 1/2 cup sour cream on the side.
Frequently asked questions
How long does One-Pot Chicken Enchilada Bake with Cheddar and Black Beans take to make?
Total time is about 45 minutes (15 min prep + 30 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 One-Pot Chicken Enchilada Bake with Cheddar and Black Beans?
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 shredded cooked chicken from drying out.
Can I substitute ingredients in One-Pot Chicken Enchilada Bake with Cheddar and Black Beans?
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 One-Pot Chicken Enchilada Bake with Cheddar and Black Beans 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 One-Pot Chicken Enchilada Bake with Cheddar and Black Beans?
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.
