Easy Chicken Enchiladas with Black Beans -

5 from 10 votes

Easy Chicken Enchiladas with Black Beans

These Easy Chicken Enchiladas are healthy, delicious and made with grocery staples that you probably already have on hand! They make great leftovers, too.

Prep Time25

Cook Time25

Total Time50

Course: Main Course

Cuisine: Mexican

Keyword: black bean enchiladas, easy chicken enchiladas, easy weeknight dinner, healthy mexican recipe, pantry staples

Servings: servings

Calories: 344kcal

Author: Shanna Hutcheson

Ingredients

For The Chicken:

1 lb chicken breasts cooked, shredded
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder
1/4 tsp cumin
Salt and pepper to taste

For The Enchiladas:

15 oz Simply Nature Organic Black Beans drained and rinsed
10 oz Casa Mamita Diced Tomatoes and Green Chilies drained
1 medium onion chopped
10 Fit & Active Whole Wheat Tortillas
2 cups shredded Mexican cheese divided
16 oz Casa Mamita Restaurant Style Salsa divided

Optional Toppings:

1 avocado diced
Plain Greek yogurt
Cilantro to garnish

Instructions

Preheat oven to 400 degrees Fahrenheit.
Spray an oven-safe 9x13 pan with non-stick cooking spray and set aside. Note: you will be able to fill a 9x13 with 8 enchiladas + have some leftover filling to use as a salad topper or for taco bowls! You could also use two 9x9 pans to make 10 enchiladas total.
Add chopped onion to a medium skillet over medium-high heat and cook until translucent, about 3-5 minutes. When finished, transfer to a large bowl and set aside.
Season chicken breasts with 1/4 tsp each of: garlic powder, onion powder, chili powder, cumin and add salt and pepper to taste. Add the seasoned chicken to the skillet you used to cook the onion over medium-high heat. Cook for about 5-7 minutes on each side, or until cooked through. (Internal temperature of chicken should be 165 degrees F.) You can also prep the chicken in advance using a slow cooker if you'd like.
When finished cooking, use a fork and knife to shred the chicken.
To the large bowl with the cooked onion, add the rest of the filling: shredded chicken, black beans, diced tomatoes & green chiles, and 1 cup of the shredded Mexican cheese. Use a spoon to mix everything well.
Pour 1 cup of salsa on the bottom of the 9x13 pan and use a spatula to spread it out evenly.
Scoop about 1/2 cup of the chicken/veggie mixture into each whole wheat tortilla. Roll them tightly and place them seam side down in the pan. You should be able to fit about 8 enchiladas in the 9x13 pan.
When they are all rolled up, add 3/4 cup of salsa on top of your 9x13 pan of enchiladas and use your spatula to spread it out evenly.
Top all of the enchiladas with roughly 3/4 cup of shredded cheese.
Cover the pan tightly with foil and place in oven for 25-30 minutes.
Remove from oven, and serve hot. Add any additional toppings if desired. Serving size is 1-2 enchiladas.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven.

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