Chicken and Bean Enchiladas

Chicken and Bean Enchiladas

Serves 6

Enchiladas are a favorite in our home.  Although the recipe is for chicken, you can make these with beef, vegetables and even seafood like cod or tilapia.  If you do choose to make it with seafood, make sure you cook it separately without beans as seafood cooks faster and you don’t want it falling apart.

I serve these with a simple corn salad.  Enjoy!

Chicken and Bean Enchiladas: Recipes


  • 2 tablespoons olive oil
  • 1 small onion, chopped.
  • 1 tsp minced garlic
  • 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces*
  • 1 (4-ounce) can diced green chiles
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika.
  • 1 tsp salt and ½ tsp ground black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 8 medium tortillas**
  • 2 cups Mexican-blend shredded cheese
  • I large can Enchilada sauce (Red or Green)
  • optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese.


  1. Preheat oven to 350°F.  
  2. Prepare beans.  Drain the can of black beans, rinse several times, and place in a bowl.  Add oregano, cumin and paprika.  Let it sit to absorb the flavors.
  3. Sauté the filling mixture. In a large pan, heat oil over medium-high heat. Add onion, garlic and sauté stirring occasionally till onions are translucent.  
  4. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. 
  5. Add in the beans and stir until evenly combined.  Sauté for about 5 minutes or so allow all flavors to absorb in the mixture. Remove pan from heat and set aside.
  6. Assemble the enchiladas. Spray a 9×13 baking dish with olive oil.  Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken/bean mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in the baking dish, seam side down.  Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  7. Bake uncovered for 20 minutes, until the enchiladas are cooked through, and the tortillas are slightly crispy on the outside.  Transfer the baking dish to a wire baking rack.
  8. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

*If in a hurry, you can use rotisserie chicken.  I prefer to use chicken breasts.

**I use whole wheat or corn tortillas, Make sure its medium size.