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Chicken & Black Bean Enchiladas

Melty, cheesy and filled with chicken and black beans, these enchiladas will have you scraping the bottom of the dish! I like to grill the chicken, but you can cook the pieces in a pan too. Seasoning the chicken with Sazon makes adds extra flavor – you can find Sazon in your local grocery – typically in the Hispanic foods aisle. Store bought tomatilla salsa makes this recipe a bit easier than making homemade. I use a mild version so the enchiladas are kid-friendly, but dial up the heat if it suits you! 

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5 from 1 vote

Chicken & Black Bean Enchiladas

Ingredients

  • 1 cup sharp cheddar cheese shredded
  • 1 cup gouda shredded
  • 2 chicken breast cleaned and cut into pieces
  • 1 tsp garlic powder
  • 3 tsp olive oil
  • 2 tsp salt separated
  • 2 tsp pepper separated
  • 1 can black beans drained and rinsed
  • 1 small white onion chopped
  • 1.5 tsp cumin
  • juice of one lime
  • 1 packet of Sazon seasoning packets found in the hispanic foods section of most stores
  • 1 jar tomatillo salsa I like Herdez
  • 10-12 flour tortillas

Instructions

  • Prepare grill to medium heat. Preheat oven to 400℉
  • Combine 2 types of cheeses in a medium bowl. Reserve about 1/2 cup.
  • In a small bowl, combine chicken pieces, garlic powder, olive oil, 1 tsp salt, 1 tsp pepper. Mix gently to coat evenly.
  • Grill chicken until cooked through. Allow to rest for 10 minutes.
  • While chicken rests, combine beans, onions, cumin, 1 tsp salt, 1 tsp pepper and lime juice in a small bowl. Mix well.
  • Dice chicken into small pieces (about 1/4" cubes) and place in bowl. Sprinkle with one packet of Sazon and toss thoroughly.
  • In a 13" x 9" baking dish, pour a small amount of tomatillo salsa in the bottom of the pan. Sprinkle a small amount of the bean mixture into the bottom of the pan.
  • Roll enchiladas. Place a tortilla on a clean cutting board. In the center of the tortilla place a small amount of bean mixture, seasoned chicken and cheese. Roll tortilla around filling and place in baking dish, seam side down. Repeat with remaining ingredients.
  • If there's a small amount of chicken or black beans leftover, sprinkle on top of enchiladas. Top with reserved 1/2 c of cheese.
  • Bake until warm, melty and bubbly, about 20 minutes.

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