Mexican Chicken and Black Bean Enchiladas: A Flavorful Fiesta of Spices and Textures

Mexican Chicken and Black Bean Enchiladas: A Flavorful Fiesta of Spices and Textures

These Mexican Chicken and Black Bean Enchiladas are a delicious celebration of flavors and textures. The tender chicken, hearty black beans, and melting cheese are embraced by soft corn tortillas and topped with a rich and zesty enchilada sauce. It’s the perfect dish for a festive dinner or a special gathering.


– 2 cups cooked chicken, shredded
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 small onion, finely chopped
– 1 red bell pepper, chopped
– 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 2 tablespoons olive oil
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Sour cream and lime wedges (for serving)


1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.

3. Stir in the cooked chicken, black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 3-4 minutes until everything is heated through. Remove from heat.

4. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.

5. Lay out a corn tortilla and place about 1/4 cup of the chicken mixture down the center. Sprinkle with a little cheese. Roll up the tortilla and place it seam-side down in the prepared baking dish.

6. Repeat with the remaining tortillas and chicken mixture, arranging them snugly in the baking dish.

7. Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are all covered. Sprinkle the remaining cheese over the top.

8. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

9. Remove from oven and let them sit for a few minutes before serving. Garnish with fresh cilantro. Serve with sour cream and lime wedges on the side.

Enjoy your Mexican Chicken and Black Bean Enchiladas, a dish bursting with vibrant flavors and satisfying textures!