Layered Chicken-Black Bean Enchiladas
Creamy layered chicken and black bean enchiladas feature rich flavors with cheese, cilantro, and green chiles, perfect for a comforting Mexican-inspired meal for family or gatherings.
Ingredients
Instructions
- Preheat oven to 375°F. Spray a 2-quart glass baking dish with nonstick cooking spray.
- In a medium bowl, combine chopped cooked chicken, chopped fresh cilantro, drained and rinsed black beans, and chopped green chiles; mix well.
- Spoon 2 tablespoons of enchilada sauce on the bottom of the prepared baking dish.
- Place 4 corn tortillas over the sauce.
- Spoon half of the chicken mixture over the tortillas; sprinkle with 1/2 cup of shredded Colby-Jack cheese.
- Spoon half of the remaining enchilada sauce and half of the sour cream randomly over the cheese.
- Repeat layers: add the remaining 4 tortillas, the rest of the chicken mixture, and the remaining sauce and sour cream.
- Cover the dish with foil and bake for 30 to 35 minutes.
- Remove foil, sprinkle the remaining cheese on top, and bake for an additional 5 minutes or until the cheese is melted.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For added flavor, consider using rotisserie chicken instead of plain cooked chicken. If you're looking for a healthier option, you can swap sour cream for Greek yogurt. To spice things up, add diced jalapeños to the chicken mixture or use pepper jack cheese in place of Colby-Jack. This recipe is versatile, so feel free to experiment with your favorite Mexican recipes.
Serving Suggestions
These layered chicken-black bean enchiladas make a hearty main dish. Serve with a side of Mexican rice or a fresh garden salad for a complete meal. For a refreshing touch, a dollop of guacamole or pico de gallo can enhance the flavors. This dish pairs beautifully with Easy Green Enchiladas for a fun family dinner.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven-safe dish covered with foil and heat at 350°F until warmed through, about 15 to 20 minutes. You can also microwave individual portions, but the oven method keeps the tortillas from getting soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Layered Chicken-Black Bean Enchiladas contains roughly 367 calories, with 16g protein, 72g carbohydrates, and 5g fat. It is an excellent source of vitamin C (179% of the Daily Value), iron (76% of the Daily Value), and calcium (39% of the Daily Value), and a good source of vitamin A. At about 367 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer their texture and taste. Just be mindful that flour tortillas tend to be softer, so they may not hold up as well during baking. You might also want to reduce the cooking time slightly to prevent them from becoming too soft.
How can I make this recipe vegetarian?
To make these enchiladas vegetarian, simply omit the chicken and add extra black beans or sautéed vegetables like bell peppers, zucchini, or mushrooms. You can also incorporate a mix of beans for added texture and protein, making it a delicious meat-free option.
Can I freeze the enchiladas before baking?
Absolutely! You can assemble the enchiladas and freeze them before baking. Just cover the dish tightly with foil and freeze for up to 2 months. When you're ready to bake, thaw in the refrigerator overnight and then bake as directed, adding a few extra minutes to the cooking time if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).