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chicken enchiladas in pan
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Black Bean Chicken Enchiladas

Freezer-friendly, kid-friendly meal
Course Main Course
Cuisine Mexican
Keyword enchiladas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Author Jenny

Ingredients

  • 1 16 oz can black beans drained and rinsed
  • 1 chicken breast cooked and shredded
  • 4 oz cream cheese cubed
  • 1.5 cups salsa
  • 6 medium flour tortillas
  • 1 15 oz can red enchilada sauce
  • 1-2 cups of cheese for topping
  • green onions and cilantro for garnish

Instructions

  • Preheat oven to 400F.
  • In a medium stock pot or pan add your cubed cream cheese and salsa and simmer over medium heat until the cream cheese completely melts and mixes in with the salsa, stirring frequently.
  • Remove from heat and add in the black beans and chicken until they are fully coated by the sauce.
  • Spoon generous portions of filling into each tortilla, then roll up and place in a greased 9×13 pan.
  • Once you’ve filled them all, top with enchilada sauce and then cheese, and garnish as desired.
  • At this point you can either freeze to eat later, or bake at 400F for 25-30 minutes. If preparing straight from the freezer you will need to cook 45 minutes to an hour. Serve and enjoy!