We are big fans of Mexican food around here. These Chicken and Black Bean Enchiladas make everyone happy and are so incredibly good you won’t believe how easy they are to make. In fact, once I started making enchiladas, I thought about all the years I saved them for “restaurant only” figuring they were too time consuming to make. What a total waste of enchilada eating years! I could have been enjoying them at home all that time. The truth is, if you can roll a filled tortilla, cover it in an addictive enchilada sauce, and bake them off in the oven, you will be a pro at making enchiladas in no time.
Enchiladas are not only a great weeknight option because they are so easy to make, they are perfect for feeding a hungry crowd. There is nothing better than a beautiful platter of enchiladas topped with cheese in a bubbling sauce to put out for your guests. Throw in a salad, rice, and/or beans and you have a great dinner for friends. I love that kind of entertaining. It reduces stress in the kitchen and allows you to actually have fun with your guests. Who doesn’t want to go to that house for dinner?
Shred your own cheese. You can taste the difference!
- 14-16 Corn Tortillas
- 2 split chicken breast, skin on, bone in.
- Olive Oil
- 1 15 ounce can Black Beans (drained and rinsed)
- 1 large can Red Enchilada Sauce
- Grated Cheddar Cheese (to taste)
- Green Onion, thinly sliced (optional, for garnish)
- Cilantro, chopped (optional, for garnish)
- Preheat oven to 350 degrees.
- Place chicken on sheet tray.
- Rub chicken breast all over with olive oil. Season well with kosher salt and pepper.
- Bake for 30-35 minutes until cooked through. Set aside. Cool. Shred chicken.
- Warm tortillas in microwave until warm and soft.
- Pour a layer of sauce to coat bottom of pan.
- Place about 1 Tablespoon of shredded chicken and ½ Tablespoon of black beans to middle of tortilla and roll tightly. Don't overstuff or it will tear.
- Place seam side down in 9x13 inch baking dish. Repeat until baking dish is full.
- Pour enchilada sauce over tortillas to taste. You want to cover them not drown them in sauce. Eyeball it. You may have sauce left over depending on how much you like.
- Sprinkle grated cheese over enchiladas to taste.
- Bake for 15-20 minutes until heated through, cheese is melted and sauce is bubbling a bit.
- Garnish with thinly sliced green onion or chopped cilantro if desired.
Pro Tip: grate your own cheese instead of buying packaged cheese which is waxy and unpleasant. Grating your own cheese is worth the 2 minutes it will take you.
There are different levels of heat in enchilada sauce. My family prefers mild.