If you’re craving a comforting dinner that bursts with flavor and just the right amount of creamy indulgence, this Creamy Chicken Enchiladas with Black Beans and Green Chiles Recipe is going to become your new go-to. Packed with tender shredded chicken, hearty black beans, and the gentle heat of green chiles, all wrapped in soft flour tortillas and smothered in luscious enchilada sauce and melty cheese, this dish brings layers of texture and warmth perfect for family dinners or friendly gatherings. It’s a true crowd-pleaser that manages to feel both homey and festive in every bite.
Ingredients You’ll Need
What’s amazing about this recipe is how a handful of simple, everyday ingredients come together to create an unforgettable dish. Each one plays a key role, whether it’s contributing bold flavor, creamy texture, or that satisfying savoriness that enchiladas are known for.
- Olive oil: For a flavorful saute that softens onions and garlic without overpowering the dish.
- Finely chopped onion: Adds sweetness and depth to the filling.
- Minced garlic: Brings aromatic warmth and enhances all the other flavors.
- Shredded cooked chicken: The hearty protein base that absorbs the spices beautifully.
- Black beans, rinsed and drained: Provide creaminess and a rich earthy taste.
- Diced green chiles: Add a subtle spicy kick and vibrant color.
- Chili powder: Delivers mild heat and smoky undertones.
- Ground cumin: Gives a warm, nutty flavor that ties together the Mexican-inspired profile.
- Dried oregano: Offers a hint of herbaceous brightness.
- Salt: Enhances every element and balances flavors.
- Enchilada sauce: Divided between the filling and topping, this sauce infuses the dish with tangy, slightly spicy richness.
- Shredded cheese: A melty combination of cheddar, Monterey Jack, or a Mexican blend that creates that irresistible gooey top layer.
- Large flour tortillas: Soft wraps that hold the filling tightly and stay tender after baking.
- Optional toppings: Fresh cilantro, chopped green or red onion, sour cream, avocado, or pico de gallo add freshness and texture to each serving.
How to Make Creamy Chicken Enchiladas with Black Beans and Green Chiles Recipe
Step 1: Sauté the Aromatics and Mix the Filling
Start by preheating your oven to 350° F. Heat the olive oil in a large skillet over medium heat and sauté the finely chopped onion until it turns tender and translucent. Add in the minced garlic and let its scent fill the kitchen, cooking just until fragrant. Then toss in the shredded cooked chicken, black beans, and diced green chiles along with chili powder, cumin, oregano, salt, and half a cup of enchilada sauce. Give everything a good stir so the chicken absorbs those warm spices and all the ingredients meld into a creamy, flavorful filling.
Step 2: Assemble the Enchiladas
Grease a baking dish lightly and spread a thin layer of enchilada sauce on the bottom to prevent sticking and infuse every bite with tangy goodness. Lay out each flour tortilla and spoon a generous amount of the chicken and bean mixture down the center. Top it off with a handful of shredded cheese, roll each tortilla tightly, and place them seam-side down in the baking dish. Once all the enchiladas are nestled in the pan, pour the remaining enchilada sauce evenly over the top and shower them with the remaining cheese to create a golden, bubbly crust in the oven.
Step 3: Bake Until Bubbly and Melted
Pop the baking dish into your preheated oven and bake for about 20 to 25 minutes. You’ll know they’re ready when the cheese is beautifully melted and bubbly, and the sauce is warmed through. Allow the enchiladas to rest for a few minutes after baking; this helps the layers set slightly and makes serving easier. The enticing aroma wafting through your kitchen will make patience a little tricky, trust me!
How to Serve Creamy Chicken Enchiladas with Black Beans and Green Chiles Recipe
Garnishes
While these enchiladas are delightful on their own, topping them with a sprinkle of fresh chopped cilantro, diced green or red onions, or a dollop of cool sour cream brings contrast and refreshes the palate. Creamy avocado slices or zesty pico de gallo work beautifully too, adding bursts of color and lively flavor that make every forkful more exciting.
Side Dishes
Pair this dish with simple, complementary sides like Mexican rice or a crisp leafy salad with a citrus vinaigrette to cut through the richness. Roasted corn or a light cucumber salad also makes a perfect balance, rounding out the meal with fresh textures and flavors that highlight the creamy chicken enchiladas perfectly.
Creative Ways to Present
For gatherings, serve the enchiladas straight from the casserole dish family-style, garnished with colorful toppings. Or, try plating individual servings with a drizzle of lime crema or a scattering of toasted pumpkin seeds for an unexpected crunch. If you want to add extra flair, wrap the enchiladas in parchment paper or foil and present them in rustic baskets lined with napkins for a festive touch.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Enchiladas with Black Beans and Green Chiles Recipe keep beautifully in an airtight container in the refrigerator for 3 to 4 days. The flavors deepen over time, making the leftovers even more delicious and easy to grab for a quick weeknight dinner or lunch.
Freezing
You can freeze the assembled but unbaked enchiladas by covering the baking dish tightly with plastic wrap and aluminum foil. They’ll keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and then bake as directed, adding a few extra minutes if needed until hot and bubbly.
Reheating
To reheat, warm individual portions in the microwave until heated through or place the leftovers in a preheated 350° F oven covered loosely with foil to retain moisture while reheating evenly. For a crispy top, remove foil in the last few minutes of warming.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a wonderful, authentic touch. Just warm them slightly before filling so they don’t crack when rolling.
Is it possible to make this recipe vegetarian?
Yes, swap the chicken with extra black beans, roasted veggies, or tofu for a hearty vegetarian option that still delivers plenty of protein and flavor.
How spicy is this Creamy Chicken Enchiladas with Black Beans and Green Chiles Recipe?
This recipe offers a mild to moderate heat thanks to the green chiles and chili powder. You can adjust the chili powder up or down or add some fresh jalapeños for extra kick.
Can I prepare the filling in advance?
Definitely! The filling can be made a day ahead and refrigerated until ready to assemble, which makes the day of serving much faster and more relaxed.
What kind of cheese works best in these enchiladas?
A mix of cheddar and Monterey Jack or a Mexican cheese blend is ideal because it melts smoothly and has a nice balance of sharpness and creaminess.
Final Thoughts
When you’re in the mood for a dish that feels like a warm hug and brings everyone together around the table, this Creamy Chicken Enchiladas with Black Beans and Green Chiles Recipe fits the bill perfectly. Its layers of creamy textures, vibrant flavors, and satisfying heartiness make it a standout meal to cherish again and again. Trust me, once you try this recipe, it’ll be a staple in your kitchen too!
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Creamy Chicken Enchiladas with Black Beans and Green Chiles Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
A flavorful and hearty Chicken Enchiladas recipe featuring tender shredded chicken, black beans, green chiles, and a blend of spices, all wrapped in warm flour tortillas and baked with layers of rich enchilada sauce and melted cheese. This dish is perfect for a comforting weeknight dinner or a festive gathering, served with fresh toppings like cilantro, sour cream, and avocado.
Ingredients
Filling
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken
- 15 ounce can black beans, rinsed and drained
- 4 ounce can diced green chiles, do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ cup enchilada sauce
Assembly & Toppings
- 2 cups enchilada sauce (about 16 ounces)
- 12 ounces shredded cheese (about 3 cups), cheddar, Monterey jack, Mexican cheese blend, or a combination
- 8 large flour tortillas
- Optional for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
Instructions
- Prepare the Filling: Preheat the oven to 350° F. Heat the olive oil in a skillet over medium heat, then sauté the finely chopped onion and minced garlic until soft and fragrant. Add the shredded cooked chicken, rinsed black beans, diced green chiles (with liquid), chili powder, ground cumin, dried oregano, salt, and ½ cup of enchilada sauce. Stir everything well to combine and let it warm through.
- Assemble the Enchiladas: Grease a baking dish lightly with oil or cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish. Take each flour tortilla, fill it with a generous amount of the chicken mixture, and top with some shredded cheese. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with all tortillas. Once assembled, cover the rolled tortillas with the remaining enchilada sauce and sprinkle the remaining shredded cheese over the top evenly.
- Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbling and the cheese on top is melted and lightly golden. Once baked, remove from the oven and let the enchiladas rest for a few minutes to set before serving.
- Serve and Garnish: Serve the enchiladas hot, garnished with optional toppings such as fresh cilantro, chopped green or red onion, sour cream, avocado slices, or pico de gallo to add freshness and extra flavor.
Notes
- The recipe works well with leftover cooked chicken or rotisserie chicken.
- You can substitute flour tortillas with corn tortillas for a more traditional flavor and gluten-free option.
- Adjust the spice level by adding more chili powder or using spicy green chiles.
- For a vegetarian version, omit the chicken and add extra beans or sautéed vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
