Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Slow Cook Time: 4 hrs Bake Time: 1 hrs 15 mins Total Time: 30 mins Servings: 10 Jump to Nutrition Facts 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 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. 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. Cover baking dish with plastic wrap, then with foil. Freeze for up to 3 months. 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 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. Rate it Print Nutrition Facts (per serving) 330 Calories 11g Fat 35g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.