Chicken Enchiladas ~ Black Bean Enchiladas

These chicken or black bean enchiladas offer a choice of meat or bean filling, before being smothered in a green chile sauce and plenty of mozzarella. There’s something to satisfy carnivores and vegetarians alike.

A glass baking dish with four chicken enchiladas topped with cheese, sliced scallions, and cilantro leaves.

This recipe for chicken enchiladas as well as black bean enchiladas is as ideal as it gets for simple weeknight dinners as well as budget-minded entertaining for crowds with some omnivores and some vegetarians. At least everyone will be able to agree on just how spectacular the green chile sauce turns out.–Renee Schettler Rossi

Chicken Enchiladas | Black Bean Enchiladas

  • Quick Glance
  • (4)
  • 1 H
  • 2 H
  • Serves 10 to 12
5/5 - 4 reviews
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  • For the chicken enchilada filling
  • For the black bean enchilada filling
  • For the green chile sauce
  • For rolling and saucing the enchiladas


Prepare the oven and pan

Preheat the oven to 350°F (176°C). Line a baking dish with aluminum foil.

In a medium bowl, combine the mustard (if using), oil, chile powder, and salt. Add the chicken and toss to coat. Place the chicken in the baking dish and bake until just cooked through, about 30 minutes.

Let the chicken cool slightly and then shred the breasts using 2 forks or your fingers. Set the meat aside along with the juices from the baking dish.

Make the black bean filling

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. Remove from the heat.

Make the green chile sauce

Melt the butter in a large skillet over medium heat. Add the garlic and jalapeños and cook until softened but not yet beginning to brown, about 4 minutes.

Add the flour and cook for 1 minute, stirring constantly. Still stirring constantly, add the stock in a slow, 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. Remove from the heat and let it cool slightly.

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

Coat the bottoms of two 9-by-13-inch baking dishes with some of the green chile sauce.

Place the tortillas on your work surface. Top 8 tortillas with the chicken mixture and 8 with the black bean and zucchini mixture, spooning the mixture along the center of each tortilla. Sprinkle each with some cheese and cilantro.

Roll the tortillas over the filling and place the filled tortillas, seam side down, in the baking dishes. (You can assemble the enchiladas–all of ’em–ahead of time and stash them in the fridge prior to warming them. Cover and refrigerate the green chile sauce separately.)

Pour the remaining green chile sauce evenly over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas for 30 minutes, or until the sauce is bubbling and the cheese is beginning to brown.

Garnish with the extra cilantro and scallions and serve with the lime wedges. (A word to the wise: You can 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.) Originally published October 4, 2011.

Print RecipeBuy the In the Small Kitchen cookbook

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    What You Need To Know About Making This Recipe More Quickly On A Weeknight

    • You could easily swap leftover grilled, roasted, or rotisserie chicken for the baked breasts.

    Recipe Testers' Reviews

    This enchiladas 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.

    My family really enjoyed this recipe. My husband isn’t a huge zucchini fan, but even he liked it 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.


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    1. 5 stars
      I have to give this recipe 5 stars for flavor, family appeal and also versatility because you can easily make it your own. I was drawn in by the green chili sauce which is our house favorite and this version did not disappoint. I skipped the zucchini, mixed the chicken filling with the black beans and added 1 cup of grilled corn. I filled corn tortillas and divided the enchiladas into 2 casserole pans – one for the freezer and one to bake and eat now. We enjoyed the results. Another keeper!

      1. Wonderful, Deb Lynch! When the answer to the question “Does this freeze well?” is “yes,” the recipe is on its way to being a winner. And this one clearly is!

    2. This enchilada sauce is out of this world. I have a lactose issue so substituted half the amount of Greek yogurt for the sour cream. It was still very creamy. Instead of the cow’s milk cheese called for in the filling and on top of the enchiladas, I used Chèvre. For a little sweetness and crunch I added some frozen corn to the sauté at the very end. I never considered myself a big fan of enchiladas. I am now! Thank you!

    3. Made this dish last weekend as a special treat for my in-laws who usually prefer simpler “meat and potatoes” meals… What a hit! They both licked their plates clean (along with my husband and me) and took a meal for the next day as well! The only thing I did differently was to remove the seeds and pith from the jalapenos, just to ensure it wasn’t too spicy for them. Other than that I followed the ingredient list exactly and the directions as well, choosing to mix the two fillings together as the note above suggested. Delicious! I served the enchiladas with Mexican rice and corn on the cob. 🙂

    4. 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!

      1. 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…!

    5. 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!

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