You can add whatever you like to these, chicken, beef, pork and with my homemade enchiladas sauce.
I also have the easiest recipe for flour tortilla shells for you to try.
Every time I make these the whole family raves about them.
These are so simple to do and you can even make them ahead of time, plus leftovers are great is you have some leftover rotisserie chicken on hand!
Black beans, jasmine rice, spiced up boneless chicken breasts all rolled up into this heavenly enchilada with melted cheese.
This recipe along with my roundup of Cinco De Mayo Recipes are perfect for a Mexican American Celebration!
This is the perfect potluck style casserole and an awesome meal for busy weeknights.
Just scroll down to this easily printable recipe card!
Cheese Casseroles
These filled enchiladas are so easy to make in no time.
The best part about them is you can just make them all vegetarian with rice and cheese or beans and cheese or add meat.
Whatever you decide to fill them with, they are an all in one pan casserole with a delicious homemade sauce.
The more cheese the better!
I like to add it inside and on top, extra-sharp cheddars are our favorite!
But you can use the authentic Mexican style cheeses or even white queso.
Ingredients You Will Need for Black Bean Chicken Enchiladas
Scroll down to the recipe card for the measurements
- chilies peppers or bell pepper diced
- cooked jasmine rice ( I used the boil in bag rice)
- black beans rinsed and drained
- minced garlic
- chopped plum tomato
- olive oil
- chicken breast cut into small cubes, beef, pork or omit if vegetarian
- fajitas seasoning, chili powder, cumin
- salt, pepper, and cayenne to taste
- enchiladas sauce or use 2 can enchiladas sauce
- extra-sharp cheddar cheese
- optional sour cream, jalapeno peppers, black olives
- flour tortillas
- Enchilada Sauce
- chili powder
- cumin
- onion powder
- minced garlic
- salt pepper, cayenne
- chop chilies (I put them in the food processor with the tomatoes)
- self-rising flour
- canola or vegetable oil
- pureed beefsteak tomatoes in the food processor (you can also add the onion, garlic, and chilies)
Black Bean Chicken Enchiladas Recipe
Filling:
1/2 can chilies peppers or 1/2 bell pepper diced
1 cup cooked jasmine rice ( I used the boil in bag rice)
1 can black beans rinsed and drained
3 cloves minced garlic
1 small fresh finely chopped plum tomato
olive oil
3 chicken breast cut into small cubes
fajitas seasoning, chili powder, cumin
salt, pepper, and cayenne to taste
1 double recipe of enchiladas sauce see below or use 2 can enchiladas sauce
extra-sharp cheddar cheese
optional sour cream, jalapeno peppers, black olives
14 to 16 flour tortillas
In a large frypan, heat oil 2 or 3 tablespoons olive oil and saute the chicken sprinkling the top evenly over the top (around 1 teaspoon of each) with all seasonings around 3 to 4 minutes stirring on both sides.
Add the garlic and peppers. Saute until the chicken is done another minute or so, then fold in the tomatoes.
Add the cooked rice and drained black beans. Stir all together until combined, remove from heat and season with salt and pepper to taste.
I also add a pinch of cayenne pepper. Set aside and make the sauce:
Enchilada Sauce
1/4 cup chili powder
1/4 teaspoon cumin
1/2 teaspoon onion powder
1 clove minced garlic
salt pepper, cayenne
1/2 can finely chop chilies (I put them in the food processor with the tomatoes)
2 tablespoons self-rising flour
1/4 cup canola or vegetable oil
2 or 3 pureed beefsteak tomatoes in the food processor ( you can also add the onion, garlic and chilies)
Note: I doubled this recipe for 16 enchiladas
In a small saucepan add flour, oil and chili powder. Stir constantly until lightly browned. Add the tomatoes puree, onion, garlic and peppers. Add salt and pepper to taste and cook for 10 minutes.
More Recipes To Try:
Mexican Lasagna
Black Bean Chicken Enchiladas
Taco Bowl
Taco Soup
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Yield: 10
Black Bean Chicken
prep time: 15 Mcook time: 10 Mtotal time: 25 M
An easy delicious Black Bean Chicken Enchiladas with a homemade sauce on top!
ingredients:
- Filling:
- 1/2 can chilies peppers or 1/2 bell pepper diced
- 1 cup cooked jasmine rice ( I used the boil in bag rice)
- 1 can black beans rinsed and drained
- 3 cloves minced garlic
- 1 small fresh finely chopped plum tomato
- olive oil
- 3 chicken breast cut into small cubes
- fajitas seasoning, chili powder, cumin
- salt, pepper, and cayenne to taste
- 1 double recipe of enchiladas sauce see below or use 2 can enchiladas sauce
- extra-sharp cheddar cheese
- optional sour cream, jalapeno peppers, black olives
- 14 to 16 flour tortillas
instructions:
How to cook Black Bean Chicken
- In a large frypan, heat oil 2 or 3 tablespoons olive oil and saute the chicken sprinkling the top evenly over the top (around 1 teaspoon of each) with all seasonings around 3 to 4 minutes stirring on both sides.
- Add the garlic and peppers.
- Saute until the chicken is done another minute or so, then fold in the tomatoes.
- Add the cooked rice and drained black beans. Stir all together until combined, remove from heat and season with salt and pepper to taste.
- I also add a pinch of cayenne pepper. Set aside and make the sauce.
- Enchilada Sauce
- 1/4 cup chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 clove minced garlic
- salt pepper, cayenne
- 1/2 can finely chop chilies (I put them in the food processor with the tomatoes)
- 2 tablespoons self-rising flour
- 1/4 cup canola or vegetable oil
- 2 or 3 pureed beefsteak tomatoes in the food processor ( you can also add the onion, garlic, and chilies)
- Note: I doubled this recipe for 16 enchiladas
- In a small saucepan add flour, oil and chili powder. Stir constantly until lightly browned. Add the tomatoes puree, onion, garlic and peppers. Add salt and pepper to taste and cook for 10 minutes.
Calories
125
125
Fat (grams)
9
9
Sat. Fat (grams)
4
4
Carbs (grams)
12
12
Net carbs
8
8
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