One-Pot Chicken Enchilada Bake with Cheddar and Black Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 45 minutes, pairs shredded cooked chicken, black beans, drained and rinsed, mild enchilada sauce 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.

Prep: 15 min Cook: 30 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Transfer the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup shredded sharp cheddar cheese evenly on top.
  4. Step 4: Bake uncovered for 25-30 minutes until the cheese is melted and bubbly and the edges are lightly golden.
  5. 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.

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