Chicken Enchiladas | Black Bean Enchiladas

These enchiladas have two fillings: a black bean filling and a chicken filling. If you’re feeding just carnivores, you can mix the fillings together in all the enchiladas instead of serving two different types, if you wish. If serving vegetarians, just stick with the black bean rendition. And if being vegan-minded, clearly you’ll want to ditch the chicken version and omit the cheese and the green chile sauce in the black bean rendition, opting instead for a good store-bought red enchilada sauce [Editor's Note: or your favorite green salsa or sauce]. The fillings and sauce can be made up to two days in advance, and the enchiladas can be assembled early in the day.–Cara Eisenpress and Phoebe Lapine

LC The Whole Enchiladas Note

If you’ve never rolled enchiladas before, allow us to share a little secret with you. It’s easy. Unlike burritos or summer rolls, which require a little deft tucking here and there, these require just a simple turning of the edges of the tortillas over the filling. Done. You could swap leftover grilled, roast, or rotisserie chicken for the baked breasts, and you can assembled the whole enchilada–all of ‘em–ahead of time and stash them in the fridge prior to warming them. See? Easy. (A word to the wise: You can also stash the leftovers in the fridge and sneak them out of the house in the morning to take to work with you for lunch. You’re welcome.)

Chicken Enchiladas | Black Bean Enchiladas Recipe

  • Quick Glance
  • 1 H
  • 2 H
  • Serves 10 to 12

Ingredients

  • For the chicken enchilada filling
  • 2 tablespoons Dijon mustard (optional)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chile powder
  • 1 teaspoon salt
  • 4 boneless, skinless chicken breasts
  • For the black bean enchilada filling
  • Olive oil
  • 1 red onion, sort of finely chopped
  • 1 pound (about 2 medium) zucchini, quartered lengthwise and cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • One 15-ounce can black beans, rinsed and drained
  • 1 teaspoon chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • For the green chile sauce
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 jalapeños, minced
  • 2 tablespoons all-purpose flour
  • One 15-ounce can vegetable or chicken stock, or 2 cups homemade chicken stock
  • 16 ounces (2 cups) sour cream
  • One 8-ounce can fire-roasted mild green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chile powder
  • 1 teaspoon salt
  • Cayenne pepper, to taste
  • For rolling and saucing the enchiladas
  • Sixteen 8-inch flour tortillas
  • 1 1/2 pounds Monterey Jack cheese, shredded
  • 1/2 cup fresh cilantro leaves, plus more for garnish
  • Thinly sliced scallions
  • 2 limes, cut into 6 wedges

Directions

  • 1. Preheat the oven to 350°F (176°C). Line a baking dish with aluminum foil.
  • Make the chicken filling
  • 2. In a medium bowl, combine the mustard (if using), oil, chile powder, and salt. Add the chicken breasts and toss to coat. Place them on the baking dish and bake until just cooked through, about 30 minutes. Allow the chicken to cool slightly, then shred the breasts using two forks or your fingers. Set the meat aside along with the juices from the baking dish.
  • Make the black bean filling
  • 3. Add just enough olive oil to a large nonstick or cast-iron skillet to coat the surface and place it over medium heat. Sauté the onion until softened, 5 to 8 minutes. Add the zucchini and continue to sauté, stirring occasionally, until the zucchini is tender and browned, another 6 minutes or so. Add the garlic, beans, chile powder, cumin, and salt, and cook until the beans are tender and the garlic is fragrant, about 5 minutes. Set aside.
  • Make the green chile sauce
  • 4. Melt the butter in a large skillet over medium heat. Add the garlic and jalapeños and cook until they are softened but not yet beginning to brown, about 4 minutes. Add the flour and cook for 1 minute, stirring constantly. Still stirring, slowly add the stock in a steady stream. Increase the heat to medium-high and bring the mixture to a boil. Then reduce the heat and simmer until the liquid has reduced and the sauce has become opaque, about 5 minutes. Let it cool slightly.
  • 5. Transfer the sauce to a blender or food processor, add the sour cream, chiles, cumin, chile powder, salt, and cayenne, and purée until smooth. (If you don’t have a food processor, mince the chiles by hand and then whisk all the ingredients into the skillet).
  • Assemble the enchiladas
  • 6. Coat the bottoms of two 9 x 13-inch baking dishes with some of the sauce. To make the chicken enchiladas and black bean enchiladas, fill 8 tortillas with the chicken and 8 with the black bean and zucchini mixture, spooning the mixture along the center of each tortilla. Top the filling with a spoonful of shredded cheese and a sprinkling of cilantro. Roll the sides of the tortillas over the filling and place them, seam side down, in the baking dishes.
  • 7. Pour the remaining green chile sauce evenly over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas in the oven for 30 minutes, or until the sauce is bubbling and the cheese is beginning to brown. Garnish with the extra cilantro leaves and scallions and serve with the lime wedges.
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Testers Choice

Testers Choice
Testers Choice
Jane R.

Oct 04, 2011

This was an easy recipe to make, and it tasted delicious. My whole family raved about it, and it made plenty for leftovers! The chicken was really tender. The only thing I questioned was how much to use. I ended up using tenders, because I had them, and the dish was still really moist. I ended up making some plain chicken enchiladas and the rest with the veggies and chicken. The sour cream sauce was so good, I would make this dish again using whatever I have for meat and veggies.

Testers Choice
Caroline Chang

Oct 04, 2011

This recipe is the epitome of budget-friendly entertaining. Lots of food for little coin. The good news is that almost every component can be made in advance for quicker assembly when entertaining. The chicken took a lot longer to cook than the recipe recommended.

Testers Choice
Natalie Reebel

Oct 04, 2011

This recipe produces a very nice enchilada. The flavor is smooth and creamy, with just a touch of heat. The texture is soft, but the filling provides a satisfying bite. The prep looks a little overwhelming, but really doesn’t take that long. Working with flour tortillas cuts down a bit on the usual frustration of enchilada rolling. I would recommend using a whisk to stir the flour with broth while making the sauce. Next time, I might mix the chicken with black bean and zucchini filling. The enchiladas really do benefit from a squeeze of fresh lime. Everyone really enjoyed them.

Testers Choice
Kristina R.

Oct 04, 2011

Though this dish is a bit time-consuming to prepare, it was worth it — especially that green chile sauce. I used the Dijon mustard on the chicken, and I think it added a layer of great flavor to the dish. I halved the recipe, as I was only serving two people, and it was the perfect size — I even had leftovers. In the future, I would combine the chicken and black beans in each enchilada (minus the zucchini, because they didn’t add much to the dish).

Testers Choice
Trudy Ngo-Brown

Oct 04, 2011

My family really enjoyed this recipe. My husband isn’t a huge zucchini fan, but even he liked them in this recipe. I did the chicken and veggie filling, and the recipe made very full enchiladas. I used light sour cream and the sauce turned out just fine. It was very flavorful, and I skipped the step of puréeing it in the food processor to save time. I might try it with corn tortillas next time to make it a little healthier, but this recipe produces great results as-is.

Testers Choice
Niharika S.

Oct 04, 2011

I have only had a tomato-based sauce with my enchiladas, and the hence the green chile (sour cream) sauce looked very appetizing to me. I wasn’t disappointed. The bean filling serves 4 to 6 persons. I prepared a couple of enchiladas without cheese, as the sauce was rich enough, and they tasted good too. The seasoning needs to be adjusted depending on the heat of the jalapeños and the chile powder; otherwise, they tend to overpower the taste of cumin, garlic, and the fire-roasted mild green chiles. Though I found the sauce very tasty, I still missed the taste of tomatoes. Maybe I will sprinkle some on top next time I make it.

Comments
Comments
  1. Martha in KS says:

    I laughed when I read “Mexification” & thought that’s a great word! Then I GOOGLED it & found several definitions including “The turning of the United States into a third world country like Mexico.” Now that I don’t like. I hope the recipe is more pleasant than the titled turned out to be. I’m anxious to try it. I’ll be in Austin, TX this weekend and hope to sample authentic Mexican cuisine. Ole’

    • David Leite says:

      Martha, good lord, why is it some people are always politicizing things, right? Like you, I got a chuckle out of the headline–a way of sassing up, Mexifying (hope that’s not another poly-term), giving dinner a south of the border zip. That’s what I meant when I came up with it (unbeknownst to me that anyone else even used the term!) and I hope it’s your experience when you make the enchiladas. As always, Dorothy, let me know!

  2. Ashley Adams says:

    I’m always game for new enchilada recipes, though ’til now I hadn’t found one that beat my mom’s old standby. I loved this one (and so did my 4 and 5 1/2 yr olds)! I happily mixed the chicken with the black bean filling and smothered everything in that sinful sauce. What most surprised me was the yield. This is a party recipe, an excellent make ahead dish for when you need to feel lots for dinner. Thanks for sharing!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Hey, Ashley, splendid! We never put a recipe on the site that doesn’t receive an enthusiastic response from our testers, although it’s always reassuring to have such a gung-ho response from our dear readers! Many, many thanks for letting us know…

  3. O. says:

    The absolute bulk of this recipe makes it a perfect choice when you have many mouths to feed. Although I am fairly deft in the kitchen, the preparation time for me was closer to two hours, but it was fun to work through the steps in preparing this dish as the progression of the directions is logical and well presented.

    Some personal notes: I cooked the chicken longer than recommended. To the chicken and beans, I added a 1/4 teaspoon of dried oregano. I omitted the zucchini entirely from the bean filling and coarsely mashed the beans. After both the beans and chicken were shredded and mashed, I squeezed lime juice over them. And, to that luscious sauce, I reduced the chili powder to 1/2 teaspoon and added 1/4 teaspoon each of guajillo and ancho chili pepper powders plus 1/4 teaspoon of hot smoked spanish paprika. All that tweaking added more complex layers of heat. My hubby did the shopping and came home with Colby/Monterey Jack cheese, but in the end I think the Colby added more richness to this already rich dish. Oh, and I just mixed the chicken and the mashed beans together instead of assembling two different kinds of enchilada using yellow corn tortillas.

    Yummy! This is going in my “keeper” box of recipes.

    • David Leite says:

      Hey O., so glad you enjoyed the dish. And thanks for the suggestions and variations. Readers, take heed!

  4. An Nguyen says:

    We made these the other night and absolutely loved them. My boyfriend accidentally mixed the two fillings, so we filled the enchiladas with that mixture and they were delicious. The sauce was also very good, creamy and just slightly spicy. I used corn tortillas to make the enchiladas, and made 12 with some leftover filling, which we later rolled thinly in flour tortillas and fried up to make taquitos. Yum!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Terrific to hear, An! Appreciate you letting us know. Love the taquito trick…

  5. ruthie says:

    I love enchiladas! These sound really good, but I’ll pass on the black beans. Pintos, maybe. I’m not great with flour thickened sauces, so I’m going to try to tweak this to use corn starch or arrowroot — maybe mix it with the sour cream and add it to the sauce on the stove. I’d have to watch the heat, but I think that would work. The sauce sounds too yummy to write off without at least a try. ;)

    This was a great “slide show.” Thanks!

    • Renee Schettler Rossi says:

      You are so very welcome, ruthie. Lovely to hear from you, as always. And I think pintos and your arrowroot-thickened sauce ought to be just fine. Let us know, please, how it goes. And thanks for the recipe love…!

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