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Chicken and Black Bean Enchiladas Recipe + The Newlyweds Cookbook Giveaway

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 8 servings 1x


These enchiladas are delicious, filling, easy to put together, and can be made with leftover chicken!



  • 2 15 ounce cans of black beans, drained (I used beans I cooked myself – about 3 cups)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon of diced jalapenos
  • 1 pound of cooked boneless skinless chicken breast, diced
  • 8 flour tortillas (I used the burrito size – 10″)
  • 1 cup of salsa
  • 1 cup shredded Monterey Jack Cheese (I used Pepper Jack – it’s what I had on hand!)
  • 1/2 cup chopped green onions (I skipped this – my kids don’t do raw onion)
  • Chopped lettuce and sour cream, optional, for topping!


  1. Preheat oven to 400°. Spray a shallow baking dish with non-stick spray!
  2. Use a food processor (or I used my immersion blender) to combine the beans, chili powder, cumin, and jalapenos. Blend the mixture until it’s almost smooth – but still a little chunky.
  3. Divide the bean mixture between your tortillas and spread it down the center of each one. Top with the chicken. Roll up each tortilla and place them seam-side down in the baking dish, side by side.
  4. Top with salsa, shredded cheese, and green onions (optional). Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.
  5. I topped ours with extra cheese, chopped lettuce and sour cream!