Black Bean Chicken Enchiladas

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First up, thanks for all your nice (and sometimes funny) comments about my whirlwind of a day. I’m so glad I’m not the only one trying to juggle just a little too much. It is so nice to be understood. You guys make me smile. *Hugs*

We love Mexican food at our house. My husband and I love chicken enchiladas. My kids, not so much. I’ve tried  many times over the years to come up with a recipe that they all enjoy. I’ve had no luck.

Until now that is!! I came up with this recipe last week and it was a huge hit! Not only did they ask for seconds, but my husband and I thought these were the best chicken enchiladas we had ever had. Anywhere. So much better than the cream of chicken soup variety I’ve tried tweaking a dozen times. If you like Mexican like we do, you have got to give these a try!

black bean-chicken enchiladas-recipe

Black Bean Chicken Enchiladas

2 Tbsp butter
1/4 cup flour
1 cup milk
1 cup chicken broth
2 cloves garlic
1/2 tsp cumin
Half of a 4oz can of diced green chilies

2 cups shredded cooked chicken (about 2 breasts)
1 can black beans, rinsed and drained
2 green onions, sliced
1/3 cup sour cream
1/2 cup Monteray Jack cheese (or other type)
Half of a 4oz can of diced green chilies
1/4 tsp cumin
1/4 tsp pepper
About 1/2 cup of the sauce
8-10 flour tortillas
1 cup mozzarella cheese
For sauce: Melt butter in a medium saucepan. Whisk in flour, then milk and chicken broth. Add garlic, cumin, and half the can of green chilies. Stirring constantly, bring to a boil and boil for at least one minute. Set aside.
For filling: Combine all ingredients in a large bowl, adding enough of the sauce to make it all stick together.
Spread a thin layer of sauce on the bottom of a greased 9×13″ pan. Fill each tortilla with about 1/3 cup of filling, and place seam side down on top of the sauce. Pour remaining sauce over the top. Sprinkle with the cheese. Bake at 375° for about 25 minutes, or till hot and bubbly.

-You can substitute your favorite kind of cheese.
-I like the crunchy cheese on the top, so I bake mine on the top rack of my oven.


  1. Thanks for sharing your recipe Kara. I like the black bean idea. I sometime use black beans mixed in with refried bean, whatever mood I’m in. Sometimes I’ll simply layer the tortillas adding the same ingredients in between layers so there is no filling and rolling. I’m 73 so there’s not much I have cooked and changed to my liking or just made up using the ingredients I have on hand. I’ve always enjoyed your posts.

    • If we are out of black beans I’ve substituted other varieties as well. These are pretty versatile! I’ve never tried just layering the ingredients, but that’s a great time saver!

  2. This looks amazing!!! Thanks for sharing!

  3. My kids aren’t too crazy about chicken enchiladas either.. my son will only eat cheese..Must be the texture? anyway I don’t see what there is NOT to like about yours… omg, black beans and the sauce looks good.

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