Oh, you’re going to love these bean and chicken enchiladas – they’re my go-to weeknight lifesaver when I need something hearty, flavorful, and ridiculously easy. I swear, the first time I made them, my family practically licked their plates clean! The combo of tender chicken, creamy black beans, and that spicy-sweet enchilada sauce bubbling under melted cheese? Absolute perfection. What I love most is how adaptable they are – perfect for picky eaters or last-minute dinners when you’re staring at a nearly empty fridge. Trust me, once you try this recipe, it’ll become one of those dishes you make again and again.

Why You’ll Love These Bean and Chicken Enchiladas

These bean and chicken enchiladas have earned a permanent spot in my dinner rotation for so many reasons. Let me count the ways:

• Weeknight magic: From fridge to table in under an hour – even faster if you use leftover chicken!
• Flavor that punches above its weight: The cumin and chili powder give it that authentic Mexican kick without being overwhelming.
• Kid-approved (mostly): My picky niece will eat anything wrapped in a tortilla and smothered in cheese – and this one’s packed with protein!
• Budget-friendly hero: Canned beans and basic spices stretch that chicken further than you’d think.

Honestly, I’ve never met a soul who didn’t go back for seconds of these enchiladas. They’re that good.

Ingredients for Bean and Chicken Enchiladas

Here’s everything you’ll need to make these flavor-packed bean and chicken enchiladas (and yes, I’ve learned the hard way – measure everything before you start!):

• 2 cups cooked chicken, shredded (rotisserie chicken works wonders here)
• 1 can (15 oz) black beans, drained and rinsed well
• 1 cup shredded cheese (I’m partial to Monterey Jack, but cheddar or a Mexican blend works too)
• 1/2 cup diced onions (yellow or white – whatever’s in your pantry)
• 1/2 cup diced bell peppers (I use red for sweetness, but green adds nice bite)
• 8 medium flour tortillas (about 8-inch size)
• 1 can (10 oz) enchilada sauce (mild or medium – your choice!)

Ingredient Notes and Substitutions

No black beans? Pinto beans make a tasty substitute! If you’re gluten-free, corn tortillas work beautifully – just warm them first so they don’t crack. For extra kick, toss in some diced jalapeños (about 1-2 tablespoons). Missing bell peppers? Skip ’em – the enchiladas will still taste amazing. And if you’re out of fresh onions, 1 teaspoon onion powder works in a pinch!

Equipment You’ll Need

You won’t need anything fancy for these bean and chicken enchiladas – just the basics:

• 9×13 inch baking dish (glass or ceramic works best)
• Mixing bowl (medium-sized does the trick)
• Oven (obviously!)
• Spoon or spatula for mixing

That’s seriously it! I’ve made these when traveling with just a disposable aluminum pan – they’re that forgiving.

How to Make Bean and Chicken Enchiladas

Okay, let’s get these bean and chicken enchiladas rolling – literally! This is where the magic happens, and I promise it’s easier than you think. Just follow these simple steps, and you’ll have a pan of cheesy, saucy perfection ready in no time.

Step 1: Prepare the Filling

First things first – grab that mixing bowl and toss in your shredded chicken, black beans, onions, and bell peppers. Now, sprinkle in the cumin, chili powder, salt, and pepper. My grandma always said to mix with your hands – something about “feeling” when it’s just right. But a spoon works fine too! The mixture should look colorful and smell amazing already.

Step 2: Assemble the Enchiladas

Here’s my favorite trick – lay out a tortilla and spread about a tablespoon of enchilada sauce across it. Spoon a generous 1/3 cup of filling down the center (don’t overstuff!). Roll it up snugly and place seam-side down in your baking dish. Repeat until all tortillas are filled – they should fit snugly together like happy little flavor burritos!

Step 3: Bake to Perfection

Pour the remaining enchilada sauce over your rolled beauties, making sure to cover every inch. Now shower them with that glorious cheese – don’t be shy! Bake at 375°F for 20-25 minutes until the cheese is bubbling and golden brown. The smell will drive you crazy – that’s how you know they’re ready!

Tips for Perfect Bean and Chicken Enchiladas

After making these bean and chicken enchiladas more times than I can count, I’ve picked up some tricks that take them from good to “oh my goodness, give me the recipe!” level:

• Sauce smart: Spread a thin layer of sauce in the baking dish before adding enchiladas – it prevents sticking and adds bonus flavor.
• Cheese strategy: Save half your cheese to sprinkle on halfway through baking – you’ll get that perfect melted-yet-toasted top.
• Tortilla trick: Microwave tortillas for 15 seconds before rolling – they’ll bend without cracking.
• Rest time matters: Let enchiladas sit 5 minutes after baking – the filling sets better and you won’t burn your tongue!

Trust me, these little tweaks make all the difference between good enchiladas and unforgettable ones.

Serving Suggestions

Now, let’s talk about how to serve these glorious bean and chicken enchiladas! I always go for a colorful spread – it makes even a Tuesday night feel like a fiesta. My must-haves:

• Fluffy Mexican rice (the kind that soaks up all that extra sauce – yum!)
• Creamy guacamole or just sliced avocado if I’m feeling lazy
• Cooling sour cream dolloped right on top
• Quick cabbage slaw for crunch (just lime juice, salt, and shredded cabbage)

And don’t forget the margaritas – because why not? Even a simple wedge of lime and cold beer turns this into a proper celebration!

Storage and Reheating Instructions

These bean and chicken enchiladas keep beautifully, making them perfect for meal prep or leftovers (though in my house, we rarely have any left!). Store cooled enchiladas in an airtight container in the fridge for up to 3 days. For longer storage, wrap individual portions tightly in foil before freezing – they’ll keep for 2 months. To reheat, pop them in a 350°F oven until heated through (about 15-20 minutes from fridge, 30 from frozen). The microwave works in a pinch, but the oven keeps that perfect texture. Pro tip: add a splash of water before reheating to keep them moist!

Nutritional Information

Here’s the breakdown per serving (about 2 enchiladas) – but remember, these numbers can vary depending on your exact ingredients and brands used. I always say: homemade tastes way better when you know what’s in it!

• Calories: 350
• Protein: 25g (that chicken really packs a punch!)
• Carbs: 35g
• Fiber: 6g (thank you, mighty black beans!)

For exact counts, plug your specific ingredients into a nutrition calculator – but honestly? These are too delicious to stress about numbers!

Frequently Asked Questions

Q1. Can I make these bean and chicken enchiladas gluten-free?
Absolutely! Just swap the flour tortillas for corn tortillas – they work beautifully. Warm them for about 15 seconds first so they’re pliable. My friend with celiac disease swears this is her favorite gluten-free comfort food now!

Q2. How can I make these spicier?
Oh, I love this question! Try adding 1-2 diced jalapeños to the filling, or mix in 1/2 teaspoon of cayenne pepper with the spices. If you’re really adventurous, use hot enchilada sauce instead of mild. My brother always drizzles sriracha on top – but that’s only for the brave!

Q3. Can I prepare these ahead of time?
You bet! Assemble them completely (just don’t bake), cover tightly, and refrigerate for up to 24 hours. When ready, pop them straight into a preheated oven – just add 5 extra minutes to the baking time. Perfect for stress-free entertaining!

Q4. What’s the best chicken to use?
I’m all about shortcuts – rotisserie chicken is my go-to! But leftover grilled or baked chicken works great too. If starting raw, just season and bake 2 chicken breasts at 375°F for 25 minutes, then shred. Easy peasy!

Ready to Make Bean and Chicken Enchiladas?

Alright, my friend – it’s time to roll up those sleeves and make some magic happen! These bean and chicken enchiladas are waiting to become your new favorite weeknight hero. I’d love to hear how yours turn out – tag me in your cheesy, saucy creations or leave a comment below. Now go forth and enchilada!

Bold 2-Step Bean and Chicken Enchiladas Recipe to Devour

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• Author: Christina R. Jones
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

Delicious bean and chicken enchiladas packed with flavor and perfect for a family meal.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 can black beans, drained and rinsed
• 1 cup shredded cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 8 flour tortillas
• 1 can enchilada sauce
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken, black beans, onions, bell peppers, cumin, chili powder, salt, and pepper.
3. Spread a spoonful of enchilada sauce on each tortilla.
4. Fill tortillas with the chicken mixture and roll them up.
5. Place rolled enchiladas in a baking dish.
6. Pour remaining enchilada sauce over the top.
7. Sprinkle cheese evenly over the enchiladas.
8. Bake for 20-25 minutes until cheese is melted and bubbly.
9. Serve hot.

Notes

• Use corn tortillas for a gluten-free option.
• Add jalapeños for extra spice.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 2 enchiladas
• Calories: 350
• Sugar: 3g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 60mg

Keywords: bean chicken enchiladas, Mexican food, easy dinner