Tuesday, October 15, 2013

Chicken and Black Bean Enchiladas

These enchiladas are delicious - a favorite meal around here and something I often make for company.  If you don't like the canned enchilada sauce, a good salsa verde works well in place of it.  You can adjust the ingredients to your liking (more spice, no onions, etc).

Bec's Chicken Enchiladas (serves 4-6)

3 cups of chopped cooked chicken (I often use a rotisserie chicken)
1-2 cups shredded cheese (monterey jack, a mexican blend)
1 can black beans, rinsed and drained
1/2 c. sour cream
1 (4.5 oz) can chopped green chiles (or jalapenos if you want it spicier)
1/3 c. cilantro, chopped
1/3 c. green onions, thinly sliced
1/2 tsp ground cumin
8 (8 in.) flour or corn tortillas.
1 10 oz. can green enchilada sauce

Stir together all ingredients except tortillas and enchilada sauce. If you're using flour tortillas, you can spread a big spoonful of chicken mixture in the middle of each tortilla and roll up. If you're using corn, heat them in a hot skillet or in the microwave briefly until soft.  Then, spread a spoonful of the chicken mixture in the middle and roll it up.  Place tortillas, seam side down, in a 9x 13 pan lightly sprayed with cooking spray. Top with enchilada sauce and some of the cheese. Bake at 350 for 35-40 minutes or until golden brown.


  1. I love these! I usually omit the black beans and substitute cooked artichoke hearts. To make Gluten Free I use corn tortillas and check the enchilada sauce carefully, using one that does not contain gluten. And because I'm lazy I usually layer this, rather than roll individually.