Cheesy Chicken and Black Bean Enchiladas

Cheesy Chicken and Black Bean Enchiladas {Freezer Meal}

By Rachel Tiemeyer
November 17, 2009

This recipe is a great meal idea for large groups or a family dinner. The only thing that can make this dish better is that it’s a freezer meal! With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals.

Double image of Cheesy Chicken & Black Bean Enchiladas

Here’s my husband’s and my favorite enchilada recipe. It’ll soon be your favorite enchilada recipe too. What might surprise you is that these chicken enchiladas make a great freezer meal. Simply double the batch and freeze one before baking it. Now you have a healthy freezer meal waiting for you to cook on a busy night down the road!

Fork scooping up food

If you want to go lighter on the cheese, these enchiladas are really quite good for you. With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals. If you’re making this for kids, you may want to pull back on the spice a bit.

If your crew isn’t a huge fan of enchilada sauce, make sure to check out our Baked Chicken Fajitas. Similar concept but without the sauce. And just as good. 🙂

Side Dish Ideas to Go with Enchiladas

Looking for something to serve alongside this recipe? We have two ideas for you:

  1. Try our Avocado Lime Salsa on top of your enchiladas or with chips on the side.
Avocado Lime Salsa

2. Try this delicious Fiesta Chopped Salad with tortilla chips.

What kind of containers do you store freezer meals in?

Note: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

We recommend using a BPA-free container or dish. While it may be easier to buy the disposable Glad ovenware containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in. After searching long and hard, we highly recommend and use these containers below. We both have collected a huge stash of them over the years!

8 inch Square Glass Baking Dish with Lid

What should I freeze meals in? Here are some of the best freezer containers we have found!

3 Quart Glass Baking Dish with Lid

Looking for the best container to store freezer meals in? Look no further! Here are the best freezer containers that we can find.

A few reasons I like these:

  1. Glass is a natural, non-porous material.
  2. Glass cookware doubles as food storageware.
  3. Glass is easy to clean and dishwasher safe.
  4. The clear lid allows easy visibility to your food.
  5. Because they are oven and microwave proof, you can cook, heat, and store your food all in one dish.
  6. Flat top allows for easy stacking.
  7. They are VERY affordable.

Chicken and Black Bean Enchiladas Recipe

9x12 dish of Cheesy Chicken and Black Bean Enchiladas
Cheesy Chicken and Black Bean Enchiladas

Cheesy Chicken and Black Bean Enchiladas

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 46 enchiladas 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican


These cheesy chicken and black bean enchiladas are the perfect meal idea for large groups or a family dinner. The only thing that can make this dish better is that it’s a freezer meal! With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals.


  • 2 teaspoons olive oil
  • 1/2 medium onion, diced (about 1/2 cup)
  • 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, juice and all
  • ⅓ cup salsa 
  • 3 tablespoons taco seasoning (make your own using this recipe)
  • 1 cup red enchilada sauce
  • 6 (8-inch) whole wheat tortillas
  • 1 1/4 cups shredded Monterey Jack and or Cheddar cheese


Make It Now:

  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 seasoning to the meat/onion 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 a 9×9 casserole dish.
  5. Arrange the tortillas on a flat surface. Top each tortilla with an equal amount of chicken/bean mixture and 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 the remaining 1/2 cup shredded cheese.
  6. Bake enchiladas 15 minutes, until cheese is golden.

Freeze For Later: Freeze the enchiladas before baking in an airtight freezer safe pan. You can store them in the freezer for up to 3 months.

Prepare From Frozen: Thaw enchiladas in the refrigerator for approximately 24 hours. Preheat the oven to 400°F. Bake enchiladas for 15 minutes, until bubbling on the edges and cheese is golden brown on top. If the enchiladas are somewhat frozen when cooking, cover them in foil and bake longer until hot in the center.

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33 replies
  1. Kristin says:

    Any thoughts on making this meatless/vegetarian? Could I leave out the chicken and substitute an additional can of beans (pinto or black)?

  2. Catherine says:

    Amazing! I made a triple batch the first time I made this and I forgot a few steps, but still turned out great. I forgot to add salsa and cheese to the inside of tortilla mixture…so I just added to the top of rolled tortillas. Planning to make this again, only using the crock pot next time. Shredding chicken is so easy, just stir with wooden spoon inside crock pot.
    I tripled the batch so I could eat one now and freeze 2 batches later. We ended up making 18 rolled enchiladas.

  3. kim says:

    Hi I’m a little late reading your post. I’m a newbie at freezer meals. Could you fully cook this dish then freeze? If so how long would it be good for? How would you prepare after frozen?

    • Rachel says:

      I think this dish would do best to freeze before baking it as a whole casserole. But, you can certainly freeze any leftovers after baking it easy-peasy. I do it all the time. Wrap it up very tight (air is the enemy of freezer foods), stick it in the back of the freezer, and it’s probably good to go for up to 2 months. To prepare after being precooked and then frozen, I recommend just using the defrost setting on the microwave or thawing in the fridge over night. Then warm up in the microwave just like any other leftovers. Good luck!

    • Polly says:

      I actually dislike enchilada sauce as well so we just skip it. There is so much flavor in the enchiladas that you don’t miss it. You didn’t ask about this but another sub you can do is sub beans for grilled green and red peppers. I’m not a bean lover so we do this as well and can’t get enough.

    • Holly says:

      Try green enchilada sauce! We don’t like red either but we love green! Or salsa verde works too if you want to be fancy!

  4. Stacy says:

    Hi! I just made these and they look delicious! I plan to take these to a friend that just had a baby tomorrow. I made a double batch of these, and I plan to bake ours two nights from now. Are they okay to just sit in the fridge until then? Thank you!!

  5. Mandy says:

    Getting ready to try these!! Would it work okay to use 6″ soft taco size tortillas, and just use a couple more of them? That’s what I had on hand. Thanks!

    • Rachel says:

      I don’t, but you can enter in the recipe at Spark People and check. There are a lot of free apps that do this too. One of these days we won’t be wrangling kids at home while blogging and can compute nutrition info for all our recipes, too. 🙂

  6. Bonnie says:

    Thanks for sharing this recipe. I made them last night and they were a big hit at our house. It will become a new staple for us.

  7. Alisha says:

    Sorry – I just now checked your blog again! Oops! Yes, it's my husband, and we own that book – many times since my husband's last surgery! In fact, we just made a big batch of the pumpkin muffins! Love the recipes in it. I definately agree that it's different with each person – I feel like we've gone the complete circle that everyone talks about – medicine, to the "all natural/diet/nutrition based/Jordan Rueben" method, and then when a flare up comes up again, you realize again that it IS autoimmune, despite whatever you do, and end up on medicine again. *Sigh* 🙂 I'd love to be able to cook the same meal for the three of us – insoluable fiber included!

  8. Rachel says:


    Sorry…I reread your original comment and realized that it is your husband who has Crohn's (not your child). Regardless, I know it's hard when someone you love has to struggle with this.


  9. Rachel says:


    I'm so sorry to hear about your son. I know how difficult a Crohn's diagnosis can be, especially when you have to watch your child go through it. From what I understand, everyone is different, especially when it comes to foods that are tolerated. Jack can eat beans…in fact, at this point, he eats just about anything. However, I realize that beans and other high-fiber foods, can wreak havoc on a Crohn's digestive system–especially during flares. One book I've found especially helpful is called "What to Eat with IBD" by Tracie M Dalessandro. She is an RD and has Crohn's herself. She gives great suggestions for foods that are healing for the gut and foods that are harmful. And, she includes quite a few recipes, as well. Hope that helps! Please feel free to email me sometime ([email protected]). I'd love to connect more.

  10. Alisha says:

    Did your son eat these? I'm always looking for new recipes to cook since my husband has Crohn's Disease as well – usually beans tear him up inside – if your son ate them, did you do anything special to his? Thanks!