Chicken and Black Bean Enchiladas with Tangy Salsa Verde

Why You’ll Love These Easy Chicken Enchiladas

These enchiladas are packed with protein and bold flavors while staying easy to make. Using rotisserie chicken or leftover shredded chicken minimizes prep time, making this a reliable last-minute dinner. The recipe is highly adaptable: swap tortillas, sauce, or cheese to meet dietary preferences. Corn or gluten-free flour tortillas both work well, and serving suggestions like rice, guacamole, salsa, or a simple salad make this a complete, crowd-pleasing meal.

Ingredient Notes

• Tortillas: Grain-free cassava tortillas hold up well for rolling, but use whatever tortillas you prefer.
• Rotisserie chicken: Ready-made rotisserie chicken keeps this recipe fast and flavorful. You can also use poached or leftover shredded chicken.
• Black beans: Add fiber and texture; drain and rinse to avoid extra moisture. For a bean-free version, substitute extra shredded chicken or roasted sweet potato.
• Diced green chiles: Provide mild heat and a smoky note. Swap in jalapeño or hot sauce for more spice.
• Spices: Cumin, chili powder, garlic powder, and sea salt round out the filling with classic Tex-Mex flavors.
• Enchilada sauce: A red enchilada sauce brings tang and depth. A green tomatillo sauce works if you prefer a fresher, tangier profile.
• Cheese or dairy-free alternative: Use shredded cheddar or your favorite plant-based shreds to top the casserole.
• Optional garnishes: Avocado, cilantro, green onions, salsa, or sour cream add freshness and texture.

See the recipe card below for exact ingredient amounts and full instructions.

How to Make Chicken and Black Bean Enchiladas

Step 1: Preheat the oven to 350°F. In a large bowl, combine pulled rotisserie chicken, drained black beans, diced green chiles, cumin, chili powder, garlic powder, sea salt, and 2 tablespoons of enchilada sauce. Mix until evenly combined.

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

Step 3: Place a tortilla flat and add a portion of the chicken and black bean mixture in the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 4: Pour the remaining enchilada sauce over the rolled enchiladas, coating them evenly.

Step 5: Sprinkle shredded cheddar or dairy-free cheese on top. Bake for 20 minutes, until the cheese is melted and the edges of the tortillas begin to brown.

Step 6: Top with sliced avocado, chopped cilantro, green onions, or other preferred toppings. Serve warm and enjoy.

Expert Tips

• Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them more pliable and less likely to crack.
• To cook chicken quickly at home, poach boneless breasts in simmering water or broth for 15 minutes, then shred. Swap in shrimp or omit meat for vegetarian versions.
• For a meatless option, increase the beans and add roasted vegetables such as bell pepper, zucchini, or mushrooms.
• To increase heat, add diced jalapeños, cayenne, or a spicier enchilada sauce.

Serving Tips

Serve enchiladas with rice, cauliflower rice for a lower-carb option, or a simple corn and tomato salad. Fresh salsa, guacamole, and a squeeze of lime complement the rich flavors.

Storage Tips

Refrigerate leftovers in an airtight container for up to 3 days. To freeze, assemble the enchiladas unbaked, wrap the dish tightly in plastic wrap and foil, and freeze up to 3 months. Bake from frozen at 375°F for 40–45 minutes, until heated through.

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