Cheesy Chicken and Black Bean Enchiladas


Photo courtesy

A low stress meal for busy days! Freeze the leftovers to get an easy-to-prepare dinner later. This recipe is from the Take Them A Meal website and originally from Thriving Home. Serves four to six people. For more information visit


2 teaspoons olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
Desired amount homemade taco seasoning (see recipe below)
1/2-1 cup red enchilada sauce
4-6 (8-inch) whole wheat tortillas
1 1/3 cups shredded Monterey Jack andor Cheddar cheese

1. Preheat oven to 400 degrees F. Coat a 9×9 casserole dish with cooking spray.
2. Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Add taco seasonings to the meat mixture.
3. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.
4. Put half of the enchilada sauce on the bottom of the 9×9 casserole dish. Arrange 4-6 tortillas on a flat surface. Top each tortilla with an equal amount of chicken/bean mixture and 1-2 tablespoons cheese. Roll up tortillas and place side by side in a shallow baking dish. Add remaining enchilada sauce to the top. Then, top tortillas with remaining shredded cheese.
5. Bake enchiladas 15 minutes, until cheese is golden.
6. Freezing Instructions:
7. Freeze these before baking and be sure to thaw out completely in the refrigerator before cooking- 6 to 8 hours or overnight.

Homemade Taco Seasoning Recipe

1 1/2 teaspoon  chili powder
1/4 teaspoon     garlic powder
1/4 teaspoon     onion powder
1/4 teaspoon     crushed red pepper flakes
1/4 teaspoon     dried oregano
1/4 teaspoon     paprika
1 teaspoon         ground cumin
1/2 teaspoon     sea salt
1/2 teaspoon     black pepper

Combine the ingredients and use according to your taste in the enchilada recipe.

Maureen Witmer is the Director of Outreach and Engagement, as well as the Recipe Specialist for  Her recipes and photographs can be found on the recipe section of  She and her husband Andrew, a professor of History at James Madison University, live in Harrisonburg, Va.  Maureen works from home where she cares for their young children.





About Author

Leave A Reply