Easy Chicken & Black Bean Enchiladas

Total Time
45mins
Prep 25 mins
Cook 20 mins

Very tasty enchiladas and a great way to use up three-quarters of a pound of chicken or half-used can of black beans. My husband, who is quite vocal about his disdain of chicken, gets real quiet and goes back for seconds whenever I make these!

Ingredients Nutrition

Directions

  1. In frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed.
  2. Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
  3. Divide chicken mixture between tortillas; roll tortillas tightly and place seam-side-down in a 9x13" baking pan that has been sprayed with no-stick cooking spray.
  4. Pour enchilada sauce evenly over top; top with remaining cheese; bake at 350° for 20 minutes until cheese is melted and bubbly.
Most Helpful

5 5

Very good and easy! I made a couple of minor changes. I browned some chopped onion with the chicken, used granulated garlic and added salt and pepper. I also steamed the tortillas in the microwave between some damp paper towels to make it a bit lower in fat. Served it with sour cream and black olives. I'm looking forward to having the leftovers for lunch tomorrow! Thanks for posting this.

5 5

I used leftover cooked chicken to prepare this recipe, which made it so quick and easy to put together. Loved the addition of the black beans, and the green sauce on top.

4 5

Good and easy! I love the fact that no chopping of veggies of involved. It makes this recipe go very quickly yet it tastes like you spent alot of time preparing it. We loved it. I did turn on the broiler at the end to lightly toast the tortillas. Yummy!