Black Bean and Chicken Enchiladas Recipe

Name: Black Bean and Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plain flour or 2 tablespoons wheat flour; 1 ½ tablespoons chili powder; 1 ½ tablespoons unsweetened cocoa powder; 2 teaspoons sugar; 2 ½ cups tomato sauce; 1 ½ cups water; ½ cup tomato paste; 1 lb cooked boneless skinless chicken breast; 1 (15 ounce) can black beans; 1 ½ cups monterey jack cheese, shredded; 4 ounces green chili peppers, diced; 2 teaspoons cumin powder; 1 teaspoon garlic powder; 60 inches flour tortillas

Servings: persons

2 tablespoons plain flour or 2 tablespoons wheat flour
1 ½ tablespoons chili powder
1 ½ tablespoons unsweetened cocoa powder
2 teaspoons sugar
2 ½ cups tomato sauce
1 ½ cups water
½ cup tomato paste
1 lb cooked boneless skinless chicken breast
1 (15 ounce) can black beans
1 ½ cups monterey jack cheese, shredded
4 ounces green chili peppers, diced
2 teaspoons cumin powder
1 teaspoon garlic powder
60 inches flour tortillas

1
Filling:.
2
Cut cooled chicken breast in to 1/2 in pieces.
3
Drain and rinse canned beans.
4
In a medium bowl combine chicken, black beans, 1 cup cheese, chili peppers, cumin powder, and garlic powder.
5
Cover and sit in refrigerator until sauce is ready.
6
Sauce:.
7
In a small bowl combine flour, chili powder, cocoa powder, and sugar; set aside.
8
In a 2 quart saucepan, add tomato sauce, tomato paste and water.
9
Mix together using a wire whisk.
10
Heat on stovetop medium setting.
11
Add flour mixture using wire whisk.
12
Continue stirring over medium heat while sauce thickens.
13
Simmer slowly on low heat for 30 to 60 minutes, stirring occasionally.
14
Preheat oven to 400 degrees F.
15
Spray a 9X12 inch glass baking dish with vegetable oil spray.
16
Pour one cup enchilada sauce into baking dish and spread evenly.
17
As you begin stuffing each tortilla moisten first with 2 tablespoons sauce evenly spread on tortilla.
18
Place one cup of filling on each moistened tortilla and roll up.
19
Put in baking dish seam side down.
20
Pour remaining sauce over enchiladas.
21
Bake uncovered 20 to 25 minutes.
22
Remove and sprinkle with remaining cheese.
23
Return to oven for 5 more minutes.
24
Let stand 5 minutes before serving.

5953

kcal

Calories

Fat

1168

Carbs

202

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons plain flour or 2 tablespoons wheat flour, 1 ½ tablespoons chili powder, 1 ½ tablespoons unsweetened cocoa powder, 2 teaspoons sugar, and more.

Yes, Black Bean and Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions