Creamy Chicken & Black Bean Enchiladas

READY IN: 50mins
Recipe by Coraniaid

Great way to use the leftovers from a store bought rotisserie chicken. Lessen the spice in the enchilada sauce if you don't like heat.

Top Review by whtbxrmom

While this isn't our favorite enchilada recipe, we did enjoy them. Our enchilada sauce and rotel were both mild. If I make them again I may add additional garlic with some fresh cilantro and a squeeze of lemon. We topped them with a Mexican blend shredded cheese and sour cream.

Ingredients Nutrition


  1. Add vegetable oil to skillet & heat on medium.
  2. Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh).
  3. Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half.
  4. Cut cream cheese into pieces & stir into tomato mix.
  5. Rinse & drain beans (if canned).
  6. Add beans, corn, chicken & cumin to pan. Stir.
  7. Add salt to taste.
  8. Preheat oven to 350 degrees.
  9. Scoop 1/2 cup chicken mix into tortilla.
  10. Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full.
  11. Pour enchilada sauce over enchiladas.
  12. Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.

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