Easy Black Bean Chicken Enchiladas

The best Mexican comfort food casserole, this easy chicken enchilada recipe comes loaded with chicken, black beans, and vegetables for a great make-ahead dinner.

Prep Time40

Cook Time20

Servings: 4 to 6 people

Calories: 825kcal

Ingredients

For the Filling

▢ 1 1/2 pounds boneless, skinless chicken breast
▢ 1/4 cup olive oil, divided
▢ 2 teaspoons kosher salt
▢ 12 turns fresh-cracked black pepper
▢ 6 ounces baby spinach leaves
▢ 1 medium onion, diced
▢ 1 15-ounce can black beans, drained

To Finish

▢ 6 to 8 large (6" or 7") corn tortillas (can substitute flour tortillas)
▢ 2 cups grated Mexican blend or jack cheese
▢ 2 scallions, thinly sliced
▢ sour cream, sliced avocado, and lime wedges, to serve (optional)

Instructions

For the Chicken

Preheat the oven to 425°F. Place the chicken breasts on a lined sheet pan. Drizzle with a tablespoon of the olive oil and generously sprinkle with some of the salt and pepper.
Roast the chicken breasts for 20 minutes. When cool enough to handle, pull the meat into pieces with a fork.

For the Enchilada Sauce

While the chicken is baking in the oven, place the 1/4 cup olive oil, corn flour, chili powder, cumin, oregano, and 3/4 teaspoon kosher salt in a skillet over medium-high heat. Whisk. When hot, add the tomato paste, chopped green chiles, and minced jalepeño (if using) and whisk constantly until smooth and darkened in color.
TIP: Be careful not to burn the mixture once the tomato paste and chiles go in the pan. It will form a paste and cook quickly. You want the color to darken, but not burn.
Whisk in the chicken stock in several additions, along with the lime juice. Simmer, stirring frequently, until lightly thickened, about 5 to 6 minutes. Remove from heat. Taste and adjust seasoning.

For the Filling

Heat the remaining olive oil (from the 1/4 cup less 1 tablespoon from the chicken) in a large skillet over medium heat. Add the black beans and diced onion and cook, stirring, until the onions are translucent, about 6 minutes. Add a few tablespoons of water about halfway if the pan starts to look dry. The black beans should break down a little with the onions.
Add the pulled chicken, spinach, 1 1/2 teaspoons kosher salt, and the black pepper to the skillet and cook, stirring frequently, until the spinach has fully cooked, the ingredients are well mixed, and most -- but not all -- of the spinach water has evaporated. If the mixture looks too dry, add a couple tablespoons of water or broth. Taste and adjust seasoning.

To Finish

Lower the oven to 375°F and grease a 9" x 13" casserole dish. Spoon a thin layer of sauce on the bottom of the casserole.
Fill each tortilla with a 1/2 cup (or so) of chicken and black bean filling and sprinkle with some of the grated cheese. Roll, and place seam-side down in the casserole. Repeat until you have a nice, full row of tortillas.
Smother the tortillas with the remaining enchilada sauce and cover with the rest of the cheese and half of the scallions. Bake, uncovered, for 20 minutes, until hot.
Serve hot with a side of sour cream, sliced avocado, and the remaining scallions.

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.