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.
Yield:4-6 enchiladas 1x
Prep:15 minutesCook:15 minutesTotal:30 minutes
2 teaspoons olive oil
1/2 medium onion, diced (about 1/2 cup)
2 cloves garlic, minced
1pound boneless, skinless chicken breasts, cut into 1-inch pieces
3 tablespoons taco seasoning (make your own using this recipe)
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Make It Now:
Preheat oven to 400 degrees F. Coat a 9×9 inch casserole dish with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute for 2 minutes. Add chicken and saute for 3-4 minutes, until golden brown and cooked through.
Sprinkle the taco seasoning over the chicken/onion mixture and stir to coat. Stir in black beans, green chiles, and salsa and simmer for 4-5 minutes, until sauce thickens and reduces.
Spread out 1/2 cup enchilada sauce on the bottom of a 9×9 casserole dish.
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 them seam-side down, side-by-side in the baking dish. Pour a little remaining enchilada sauce over the top of each one. Then, sprinkle the remaining 1/2 cup shredded cheese over the top.
Bake enchiladas for 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.