Chicken and Black Bean Enchiladas

Stroll right on past the Mexican restaurant. Our homemade chicken, black bean, and cheese enchiladas can be prepped ahead and frozen for up to three months so you can enjoy the slow-cooked enchilada flavors on even your busiest evenings.

Chicken and Black Bean Enchiladas
Prep Time:
30 mins
Slow Cook Time:
4 hrs
Bake Time:
1 hrs 15 mins
Total Time:
30 mins
Servings:
10

Ingredients

  • 1 ½ pound skinless, boneless chicken breast halves

  • 1 10 ounce can enchilada sauce

  • 1 4 ounce can diced green chile peppers, undrained

  • ½ cup chopped onion (1 medium)

  • 1 tablespoon dried oregano, crushed

  • 5 cloves garlic, minced

  • ½ teaspoon cayenne pepper

  • 1 15 ounce can black beans, rinsed and drained

  • ½ cup shredded Mexican-style four-cheese blend (2 ounces)

  • ½ cup sliced green onions (4)

  • 10 8-inch flour tortillas

  • 1 recipe Chile Enchilada Sauce

  • ½ cup shredded Mexican-style four-cheese blend (2 ounces)

  • Salsa (optional)

Chile Enchilada Sauce

  • 2 10 ounce can enchilada sauce

  • ¼ cup vegetable broth, chicken broth, or water

  • 1 4 ounce can diced green chiles

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine chicken, enchilada sauce, green chile peppers, onion, oregano, garlic, and cayenne pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Remove chicken from cooker, reserving cooking liquid. When chicken is cool enough to handle, use two forks to pull chicken apart into shreds. Place shredded chicken in a bowl. Stir in enough of the reserved cooking liquid to moisten (about 1 1/4 cups). Stir in beans, 1/2 cup cheese, and green onions.

  2. Grease a 3-quart rectangular baking dish; set aside. Spoon about 1/3 cup of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam sides down, in the prepared baking dish.

  3. Cover baking dish with plastic wrap, then with foil. Freeze for up to 3 months.

  4. To serve, thaw in the refrigerator overnight (enchiladas may still be a bit icy). Preheat oven to 350°F. Pour Chile Enchilada Sauce over enchiladas; re-cover with foil. Bake for 1 1/4 to 1 1/2 hours or until heated through. Sprinkle with 1/2 cup cheese. Bake, uncovered, for 5 minutes more. If desired, serve with salsa.

Chile Enchilada Sauce

  1. In a bowl combine enchilada sauce, vegetable broth, and green chiles.

Tip:

For faster preparation of the filling, omit Step 1. In a medium bowl combine 3 1/2 cups shredded purchased roasted chicken; one 15-ounce can black beans, rinsed and drained; 1/2 cup shredded Mexican-style four-cheese blend (2 ounces); and 1/2 cup sliced green onions (4). Continue as directed in Step 2.

Nutrition Facts (per serving)

330 Calories
11g Fat
35g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 330
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 54mg 18%
Sodium 854mg 37%
Total Carbohydrate 35g 13%
Total Sugars 2g
Protein 25g
Vitamin C 8.9mg 44%
Calcium 191.8mg 15%
Iron 3.1mg 17%
Potassium 574mg 12%
Fatty acids, total trans 1g
Folate, total 16.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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