Chicken and Black Bean Enchiladas with Creamy Salsa Verde

Why You’ll Love These Easy Chicken Enchiladas

This version keeps things simple and flavorful. Using rotisserie chicken (or leftover shredded chicken) minimizes prep while delivering satisfying protein. The filling pairs black beans and green chiles with classic Tex‑Mex spices for depth and heartiness, and a jarred red enchilada sauce adds a quick, smoky tang. Swap tortillas, sauce, or cheese to match gluten‑free, dairy‑free, or low‑carb preferences.

Serve with a side like coconut rice, guacamole, salsa, or cauliflower rice for a complete meal. These enchiladas also work well for crowds and can be prepared ahead for easy reheating or freezing.

Ingredient Notes

• Tortillas: Grain-free cassava tortillas hold up well when rolling and baking, but corn or your favorite gluten-free tortillas work, too.
• Rotisserie chicken: A great time-saver and an easy way to add flavor. Shredded chicken breast or leftover turkey are good substitutes—check labels if you need to avoid gluten.
• Black beans: Provide fiber and extra protein. For a bean-free option, use more chicken or add roasted sweet potato.
• Diced green chiles: Add mild heat and a smoky note. Swap in jalapeño for more spice or omit if you prefer milder enchiladas.
• Spices: Cumin, chili powder, garlic powder, and sea salt give the filling its classic flavor.
• Enchilada sauce: A bold red enchilada sauce ties the dish together; a tomatillo green sauce is a tasty alternative.
• Cheese: Shredded cheddar melts nicely; use dairy-free shreds for a vegan or dairy-free version.
• Garnishes (optional): Avocado, cilantro, green onions, and sour cream (or dairy-free yogurt) add freshness and creaminess.

For exact ingredient amounts and the printable recipe card, see the recipe section below.

How to Make Chicken and Black Bean Enchiladas

Step 1: Preheat the oven to 350°F. In a large bowl combine 3 cups pulled rotisserie chicken, a drained 14.5 oz can of black beans, a 4.5 oz can of diced green chiles, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp sea salt, and about 2 tablespoons of enchilada sauce. Mix well.

Step 2: Lightly spray a 9×13 baking dish and spread a thin layer (about 1/2 cup) of enchilada sauce across the bottom to prevent sticking and add flavor.

Step 3: Warm tortillas slightly if they crack easily. Place a tortilla flat, spoon some filling into the center, roll it up, and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 4: Pour the remaining enchilada sauce evenly over the rolled tortillas.

Step 5: Sprinkle 1 cup shredded cheddar cheese (or dairy-free substitute) over the top. Bake 20 minutes, until cheese melts and tortillas begin to brown.

Step 6: Garnish with avocado, cilantro, green onions, or sour cream as desired. Serve hot and enjoy.

Expert Tips

• Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them more pliable and reduce cracking.
• Poach chicken quickly by simmering breasts in water or broth, covering the pot, and letting them sit off the heat for 15 minutes before shredding.
• Make a vegetarian version by omitting the chicken and adding extra beans, roasted vegetables, bell peppers, or mushrooms.
• Adjust heat with diced jalapeños, a pinch of cayenne, or a spicier enchilada sauce.

Serving Tips

Pair the enchiladas with coconut rice or coconut‑cilantro cauliflower rice for a low‑carb option, and serve a fresh salad like Mexican street corn and tomato salad to round out the plate.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To freeze, assemble the enchiladas without baking, wrap the dish tightly in plastic and foil, and freeze up to 3 months. Bake from frozen at 375°F for 40–45 minutes until heated through.

Recipe FAQs